Cultured Butter Making

Tweet

 Our Cultured butter is made in the original 1900's red brick butter factory, in the actual butter making room. We have built a viewing platform so you can see the production.

We managed to find much of the equipment on dairy farms in the area. Our churn was sitting in a scrap metal yard in Korumburra, we worked with Trevor Newton Engineering to restore and build the door. Trevor was also responsible for building the trolleys and cutting bench.

Australian butters are usually a rich yellow colour. That’s because Australian milk is rich in beta-carotene (vitamin A) as cows are mostly pasture fed. By comparison, European butters are pale in colour as the cows are commonly grain-fed and often housed in barns for much of the year. The breed of cow and the time of year can also make a difference and adding salt tends to make butter more yellow.

Our Factory -

Watch our butter production

Cultured Butter

is also known as Danish-style or European butter. It has a lactic culture added to the cream before it is churned and is kept at a controlled temperature (usually overnight) while a slightly acidic flavour develops. Most European butter is typically not salted.

Salt

Originally added to butter in Australia before the time of refrigeration to preserve it, but it soon became an accepted and sought-after flavor in Australian butter. European butter is not traditionally salted, however one region in Brittany is known for its lightly salted or demi sel butter.

Composition

Butter comprises of at least 82% milk fat, around 14% water,1.5–2.0% salt and 2% other milk solids.

Storage & Usage

Butter is best kept refrigerated at 4˚C, protected from light and sealed in its original container or wrapping until it is used as it readily absorbs odours from other foods.

Butter will keep refrigerated for up to eight weeks, but it is best purchased when required rather than stored. When in regular use, keep butter in a cool dark place so it is soft enough for spreading and cooking. You can purchase a butter crock from our store.

Butter will soften at 30°C and melt at 35°C. In warmer climates, it is best kept refrigerated. As temperatures rise, the fats in butter slowly oxidise and the butter will become rancid. Properly sealed, butter may be kept frozen for up to 12 months.

To read more check out Dairy Australia Website