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What is cultured butter?

Cultured butter is butter made with cream that has been fermented (ripened) with lactic cultures.

The method?

  1. We hunt out the best cream we can source from around Tasmania and inoculate it with lactic cultures.
  2. The cream is left to ferment for 12-18 hours to lower the ph and develop flavour.
  3. Churn.
  4. Drain off the buttermilk.
  5. Hand press the remaining buttermilk out.
  6. Salt it generously with Tasman Sea Salt.
  7. Hand shape, wrap and label.

Tasmanian cream – cultured, churned and sea salted.

Natural ferment?

Our cultured butter is produced using Tasmanian cream naturally fermented with cultures before churning. These cultures eat the lactose in the cream producing lactic acid, this is responsible for the distinct tang of cultured butter. In addition to the tang, beautiful buttery nutty flavours and aromas are also the delicious result of the fermentation.

Some of the benefits of cultured butter include; the flavour that is produced during fermentation makes cultured butter tastier, a higher fat content so is better for pan frying, the natural acidity makes baking lighter and fluffier.


We now have delicious traditional buttermilk available to buy from us at Harvest and Farm Gate Markets.

Our traditional buttermilk is produced during the buttermaking process…

After our cultured cream is churned into butter we are left with pure natural buttermilk. The lactic bacteria we use to culture the cream lives on in the buttermilk which creates tang, taste and aroma.

Pour it into a tall glass for a refreshing drink.
Add depth of f lavour to braises.
Tenderise meat.
Dress up a salad.
Create beautiful moist f luffy cakes.


Our ghee is produced by slowly heating our cultured butter to evaporate moisture and caramelise the milk solids. This creates a wonderful nutty buttery flavour.

Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively (250 degree smoke point). It is better for you than vegetable oil because, like coconut oil it is high in medium chain fatty acids. It also has the added benefit of tasting like butter.

It doesn’t need refrigeration and has a long shelf life (3 months).


Cultured Butter

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