Old Fashion Cultured Butter, Made From Jersey Cows 

Culturing of the cream before churning has two practical benefits, first the acidification of the cream which adds a lactic acid that produces culture aids in the separation of the butterfat in the churning process. Secondly, the added live cultures consume milk proteins to produce this lactic acid and thus yields a more “pure” butter that has a longer storage life. It is the milk proteins that “spoil” or ferment the butter. Other than these practical benefits, culturing the cream before churning gives the butter a very unique flavour and with the lactic bacteria, makes it a healthier product.