Shelf Life & Storage Tips
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Shelf Life & Storage Tips</label>
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Butter lasts about 10-14 days on the counter at 70F, 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).<br><br>
<strong>If storing butter in the fridge:</strong> 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!<br/></br></br></div>
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Yummy Suggestions
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Yummy Suggestions</label>
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Spread it on freshly baked bread, or use it to sauté vegetables. It's perfect for creating a golden crust on grilled cheese sandwiches and adds a luxurious finish to steaks. Mix it into your mashed potatoes for extra creaminess and as the finishing touch to pasta or risotto dishes.</div>
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How It’s Made
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How it's Made</label>
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We make pure, clear butter in small batches. Here’s a glimpse into how we do it:<br>
1. We pasteurize our 100% grass-fed, pasture-raised milk to 145°F for 30 minutes. Then, the milk is chilled.<br>
2. After pasteurization, we separate the cold milk into cream and skim milk. <br>
3. The cream is then churned into butter. Our butter churn mixes the cream until the fat sticks together and separates from the buttermilk. <br>
4. The buttermilk is strained off, and the butter is washed with cold well water and massaged to remove almost all of the buttermilk.<br>
7. The final step involves shaping the butter into blocks, using a mold, and wrapping it in PFAS-free paper.<br>
8. Our butter is immediately frozen when fresh.
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The milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.
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Honest Disclosure
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The milk used to make this butter is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.
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A2/A2 Dairy
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