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New from the Creamery

Raw Cultured Butter

cultured butter label

When it comes to butter, what could be better than raw, organic, and freshly churned from the cream of pasture-grazed cows? Not only is it sublimely delicious, but raw butter also provides beneficial fats now rare in the standard American diet. If it's from grass pasture-grazed cows, it's filled with metabolically available Vitamin A and E, lecithin, antioxidants, selenium, healthy cholesterol, beneficial bacteria, and enzymes. Raw butter also contains Factor X: essential for optimal bone, brain, and nervous system development.

OPDC's Raw Butter is perfect, but If you're really into probiotics, now you can go one better: OPDC is happy to announce Cultured Butter - the same fantastic product as our regular raw butter, but with special beneficial bacteria added.

OPDC's Original Butter: An Old-Fashioned Process for Today
To make butter, we begin by getting cream from our fresh whole milk. Using a cold cream separator, we spin the milk at a high speed until it is separated into cream and skim milk. This old-fashioned style separator is required in order to maintain the fresh, living properties of raw milk. (The conventional dairy industry uses a higher-tech hot cream separator since the milk is hot coming out of the pasteurizer.)

packing butterDuring separation, the skim milk goes to a holding tank and the cream runs through an outlet and into sanitary buckets. We immediately pour the cream into our butter churn – a 300-gallon stainless tank with paddles that beat the cream as it spins. During this process, we drain out any remaining buttermilk and add a bit of filtered water for necessary moisture.

In thirty minutes, we have pure, fresh butter. We remove the butter from the tanks and hand pack it into half pound and one pound tubs. Sixty gallons of cream – or just twelve 5-gallon buckets – makes about 230 pounds of butter.

OPDC's Cultured Butter: Great Raw Butter with a Probiotic Boost
For Cultured Butter, we combine OPDC raw cream and Flora Danica cultures. We separate the cream as with regular butter, but instead of putting it directly into the churn, it goes into 50ΒΊ F cold storage. We then add Flora Danica cultures, which soon begin to multiply and ferment the cream.

After twelve hours of fermentation, the cream is ready to be made into butter using the same procedures as with regular butter.

cultured butter tubWhy Use Cultured Butter?
Cultured butter has a sweeter flavor, and is more probiotic due to the fermentation process of the cultures. While regular raw butter becomes "cheesy" with age, cultured butter retains its sweet character much longer because of the natural culturing process.

So whether you're a more cultured type, or the original kind of butter-lover... it's all good! We're just glad to offer more and more choices of nutrient, enzyme, and probiotic-rich living foods.

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