The Long Pantry inside the Glaumbær turf farmhouse and museum is the oldest part of the farm, which dates to the 18th century. Slátur (e.g. innards, head cheese, liver and black pudding) were stored in whey in the barrels in this pantry. Skyr, an Icelandic cultured dairy product but with the consistency of strained yogurt, was also stored here. The consistant temperature in this room was ideal for food storage. (Oct. 6, 2021)

The Dairy inside the Glaumbær turf farmhouse and museum is where the dairy products were made. First, fresh milk was poured into separating traysand after about 36 hours, the cream was separated from the mil. The newly skimmed milk was then poured off and the remaining cream was churned into butter. (Oct. 6, 2021)