Cultured Butter

Jacob Springs Farm aims to keep Cultured Butter always in stock at the Jacob Springs Farm Store (available for Members Only

Cultured Butter

Butter is “Cultured” when it is made from Sour Cream, rather than fresh “sweet” cream (then it would be called “sweet cream butter” or “uncultured”.

At Jacob Springs Farm, The process of making cultured butter starts with separating cream from surplus milk, customer milk that hasn’t been picked up in the three-day pickup window, or milk intended to be used for certain cheeses requiring skim or partially skim milk like mozzarella or ricotta. We NEVER remove cream from customer’s milk to make butter with it.

The process begins with culturing the cream and allowing for a temperature-controlled incubation period. The cream is then churned and divided into butter and buttermilk which is drained off and packaged before the butter is rinsed and packed.

Cultured cream from high-quality grass milk has intensely pleasing flavors and great nutrient density.

The color and flavor varies seasonally with natural changes in the plants available for grazing at different times of year.

When seasonal shortages (typically late summer through early spring) limit the supply of butter we carry cultured butter from an A2 Amish dairy we trust, Miller Farms

We carry unsalted (recommended for baking) and salted (recommended for spreading) cultured A2 butter in one pound packages.