Once a week, we skim the cream off our fresh milk to make Fat Free Dorset Strained Yoghurt.
We then gently pasteurise the cream and pour it into a churn where we mix in a blend of live lactobacillus bacteria. We 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.