09/28/2026
butter: 🧈 an everyday kitchen staple, but more goes into making it than what you might think!
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cultured butter has the extra step of culturing the cream added to the process, which means it is a multi-day process to make one batch! but we think the difference in flavor and texture is worth the extra work 🤤
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and yes, I named the butter— because why should cheese get to have all the fun?! butter deserves to be named, too! 🥳
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I only make one batch of butter 🧈 a week, (seasonally while our cows are on pasture) which usually ends up being around 20 lbs. (the rest of our milk gets made into cheese! 🧀)
each piece of butter is packaged by hand in parchment paper for a greaseproof layer and foil to protect it from the light and absorbing scents. (fyi: light will spoil butter faster! and fat absorbs odors easily)
each 1/2 lb is weighed and hand formed for packaging 🤚🏼
time to salt 🧂 and work again to expel any additional buttermilk and water 💧
then I weigh the butter so I can calculate how much salt needs to be added ⚖️
the butter is “worked” to remove the remaining buttermilk. any residual buttermilk will cause the butter to spoil faster.
finished butter fresh out of the churn— time to work it 💪🏼
after the third rinse the butter is ready to come out of the churn!
the first (of 3) rinses to remove as much buttermilk as possible.
butter clumps have formed and it’s time to drain the buttermilk! 🥛
churning in progress ⏱️ (this is the only step in the butter making process that isn’t done by hand)
then the cultured cream is ready to go into the churn and we’re ready to roll!
the cultured cream goes into the fridge to chill until it’s the right temperature for churning.
first step is to let the cream rise and I hand skim it. then it gets pasteurized and the specific blend of cultures gets added to the warm cream to ripen overnight.
