Dorset Cultured Butter – The Dorset Dairy Co

Dorset CulturedButter

2%Salt

100%Taste

Luxurious
Handmade
Cultured

" A beautiful pale yellow butter, rolled into a small log. The mouth feel is super-creamy, as is the flavour, with milky sweetness, a touch of acidity to give it a lift and a very restrained, but somehow perfect, amount of salt. All in all, this is an understated, but blissful butter." — Great Taste Awards judges on our butter

The Concept

Proper farmhouse butter

The cream we skim off when we make our fat free and low-fat yoghurt and kefir is too good a by-product to waste. Instead, once a week, we culture it with live lactic bacteria, churn it in small batches and roll it by hand into golden logs.

The Product

The
Product

Dorset Cultured
Butter

Made by hand Available in 250g

Product Details

Salted Cultured Butter

Log 250^g

Ingredients Cream (Milk), 2% salt and live lactobacillus cultures. Suitable for Vegetarians.

Typical value (per 100g)
Energy 3119^kj / 758^kcal
Fat 83.1^g
of which saturates 60.8^g
Carbohydrates 2.2^g
of which sugars 0.2^g
Protein 0.4^g
Salt 0.2^g

The Process

Once a week, we gently pasteurise the cream skimmed off our low fat products before pouring it into a churn.

This is when the magic happens… We mix in a blend of live lactobacillus bacteria and allow these cultures to ferment the warm cream overnight before moving the churn to the cold store, where the cream is aged. During this process, the lactose breaks down the sugars and carbohydrates in the cream and produces certain lactic acids. These are the source of the distinctive rich, tangy and complex buttery flavour that distinguishes our butter from 'normal' butter.

We only churn the cream once it reaches the right maturity.

We do this is small batches, allowing each batch to rest before we knead out the buttermilk by hand and knead in Cornish sea salt. We then allow it (and ourselves) a chance to rest again.

The rolling only begins once we are satisfied we’ve worked enough water out of the butter.

Once we've pressed it into shape, we hand roll it and wrap it in our distinctive gold foil, ready to make someone’s day.

Proper farmhouse butter

TheProduct

Once a week, we gently pasteurise the cream skimmed off our low fat products before pouring it into a churn.

We only churn the cream once it reaches the right maturity.

The rolling only begins once we are satisfied we’ve worked enough water out of the butter.

The
Product