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1lb Cultured Unsalted A2/A2 Butter

1lb Cultured Unsalted A2/A2 Butter

Pasteurized Cow, Frozen

Our Cultured A2/A2 Butter is churned from sour cream made from our 100% grass fed, pasture raised cow milk. It's rich and tangy, with a deep yellow color. A unique, flavorful alternative to traditional American butter. And plus, since it's made from cultured cream, it has some added probiotics!

Need the Nitty Gritty Details?

Butter lasts about 10-14 days on the counter at 70°F, 1-3 months in the fridge, and up to 1 year in the freezer. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).

If storing butter in the fridge: For best shelf life, make sure to keep it in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your butter. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!
Spread its tangy richness on artisan bread for an elevated treat, or let it melt over grilled steak for a burst of complex flavor. It works wonders in enhancing sauces, adding depth to every spoonful. Seafood lovers will enjoy it as a melted dip for lobster or drizzled over grilled fish. Don’t forget to mix it into your mashed potatoes for a tangy, creamy twist!
What exactly is cultured butter?
The cultured butter is made from sour cream. So first, the cream is cultured, and then it’s churned.

What is the butter wrapped in?
The butter is wrapped in butcher paper that's coated to make it waterproof. The coating does NOT contain PFAS. The paper manufacturer gets their raw materials from companies that test for PFAS.
We make pure, clean butter in small batches. Here’s a glimpse into how we do it:
1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.
2. After pasteurization, we separate the cold milk into cream and skim milk. 
3. Culture is added to the cream. It ferments for about 12 hours to make a thick sour cream.
4. The sour cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. 
5. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.
6. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.
7. Our butter is immediately frozen when fresh.
The milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.



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