Shieling butter on sour unpasteurized cream 

You get the best cream if you separate the milk. The alternative is to skim off the cream. For the finest butter, the cream stream should flow vertically from the separator pipe.

  • Add about 1.5% lactic acid bacteria. Let the cream sit at about 18–20°C for 24 hours. Then keep in a cool place for a few days to a week. Do not add warm cream to the already cooled one.
  • Then it’s time to churn, and for that the cream should be kept at about 15 degrees.
  • When the butter has solidified and the buttermilk has separated, the butter is ready to be washed.
  • Buttermilk is used as a beverage, to bake or as a fermentation culture in cheese.
  • Washing the butter in cold water until all the buttermilk is gone is of utmost importance to get a butter that does not turn rancid.
  • Squeeze the water out of the butter. Weigh and mix in salt. About 1.3 tbsp / kg butter. The salt should not contain iodine.
  • To get a more even colour on the butter, let it rest for a while and add salt again. Otherwise there is a risk that the butter will be streaky.
  • The butter will have a shelf life of about a month. Do not expose to sunlight.
  • It is important to know that all wooden items must be washed first in hot water and then in cold water in order to close the pores of the wood and prevent the butter from sticking.