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10 - 1lb Cultured Unsalted A2/A2 Butter

10 - 1lb Cultured Unsalted A2/A2 Butter

Pasteurized Cow, Frozen

Made with cultured sour cream instead of fresh sweet cream

Can be spread on toast, used in baking, melted for sautéing, smothered on veggies, or made into cultured ghee!

Cultured butter is not sweet like regular butter. It has a tang to it. It's a bit sour like sour cream.

Made from 100% A2/A2 lightly pasteurized cream from naturally-raised cows that eat 100% grass. This makes sure it's packed with more nutrients compared to conventional butter.

Grass-fed butter contains so many things that are needed for a healthy body and brain. Butter is a rich source of vitamins A, D, E, and K. It also contains healthy cholesterol, fatty acids (including lauric acid and CLAs), antioxidants, and helps with nutrient absorption.

*Made fresh and then is immediately frozen.

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About our A2/A2 cow dairy

All of our cows are genetically tested and have a 100% A2/A2 protein profile.

All of our raw cow dairy is 100% grass fed. In the warmer months, our cows are fed fresh chemical-free grass. They are moved to fully grown, fresh pasture 3 times per day. In the colder months, our cows’ diet is supplemented with alfalfa hay and an organic nutrient blend – never grain of any kind.

Our cows are never given antibiotics or hormones. If needed, our cows receive homeopathic treatments.

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Honest Disclosure: Milking equipment is cleaned with a bleach solution. This is part of our milk safety protocols. It is flushed with very hot water afterwards, so, if there were any residue, it would be in trace amounts. The milk is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. Cultured with freeze dried cultures, and there may be trace amounts of additives. Packaged in plastic, which can leech chemicals into the milk.

Protocols

Ingredients

Pasteurized A2/A2 Cows' Cream, Live Active Cultures.
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Contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, and Leuconostoc mesenteroides subsp. cremoris