Heads up! Our yummy butter is thicker and more flavorful than most.

Miller’s Bio Farm prides itself in producing the highest quality products possible. And, this is especially true for our decadent nutrient-dense all-natural A2 butter.

We get a good amount of feedback about our butter. This is mostly because customers expect something similar to store bought, and our butter is starkly different. It’s even a bit different from other farms’ all natural butters.

We’ve done a lot of pondering and experimenting, trying to figure out what makes our butter thicker and more flavorful than most. Here’s what we’ve come to believe.

The breed of our cows makes the butter more flavorful.

Our herd is 80% Jersey and 20% Jersey crosses. Jersey cows are known for producing milk with a very high butterfat content. And, since the fat holds most of the flavor, it makes for dairy products packed with flavor.

The biodiversity of our fields adds extra earthy flavors.

Our fields are mainly planted with alfalfa and oats. And, nothing is ever sprayed (well, except manure) on our cherished soil. This means that, in addition to the crops we plant, other plants like chickweed, dandelion, and clover grow, too. Fungi, bugs, birds, and small mammals call our pastures home as well.

The biodiversity of our fields adds nutrients, flavor, and color to the milk and cream. Cows that eat primarily corn and soy do not produce milk with this flavor or nutrition content! Since cream holds that flavor… you guessed it - it makes flavorful butter!

The deep yellow color comes from the fact that our cows are 100% grass fed. 

Grass is full of beta-carotene, a yellow pigment and also what your body converts into Vitamin A. Cows store beta-carotene in their fat and pass on to their milk. This is what makes our butter so wonderfully yellow! We don't add any colors, even natural ones like annatto, which is a common practice with conventional butter in supermarkets.

We do a super job churning and getting the buttermilk out. This makes extra thick butter.

We pay a lot of attention to how our butter is made. That includes getting all the buttermilk out when we "wash" the butter in water after it's churned. This makes our butter have 82-86% butterfat. Other American butters typically have about 80% fat. 

Plus, we don't add any stabilizers, thickeners, or emulsifiers. Many store bought brands do this to make the butter softer, more spreadable, and more consistent from batch to batch.

Miller’s offers a few different types of butter - unsalted, salted, cultured, and ghee (clarified butter). You can learn more about how to choose the right butter here.

No matter what type you try, Miller’s butter is all natural. It’s made of cream (or cultured cream)… that’s it. Oh, and some Celtic sea salt if you prefer salted butter. 

It’s that special time of year when we have spring butter! It’s the yellowest and most nutritious butter you can eat. You can purchase it frozen or fresh. Check out all of the butter options here.

Whether you spread it on bread, use it in baking, put it in your coffee, or eat it by the spoonful, butter is a wonderful thing. And I do hope you enjoy Miller’s butter as much as I do!