Our cultured butter is a traditional slow food.
It all starts with organic, pastured cream. The natural flavors that exist in pastured dairy create a complex and flavorful final product that changes seasonally.
First we culture our cream. We introduce live cultures and let them do their work consuming milk sugars (lactose). We culture for a minimum of 48 hours to create the unique flavor of our butter.
To make butter traditionally, a family would milk their cow and let the milk sit for several days in order to let the cream separate and rise to the top. This slow fermented and naturally cultured cream would be ladled off and churned into butter.
The flavor found in cultured butter is rich, tangy, and far more complex than the stock standard grocery store sweet cream butter. Cultured butter is a living food product. It has a higher butterfat content (less water) making it superior for cooking.
After the cream has been left to culture for at least 48 hours, we place it in the churn. The action of stirring the cream will eventually break its structure and separate the liquid buttermilk from the butter solids. When you hear the “chunk” of the butter against the side of the churn and the “splash” of the buttermilk, you know the transformation has taken place!
Next we get our hands into the butter and start working out the remaining buttermilk.
Finally, we add Maine Sea Salt to the butter. We love this natural, solar-evaporated salt from the coast of Maine. This salt is full of minerals and adds a beautiful finish to our butter.
Every ingredient plays a role in creating an exceptional butter. Pastured cream, natural sea salt, and time are the magic ingredients for us.