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Cultured butter

Our beautiful cultured butter is made with cream that’s been fermented (which is a fancy word for ‘ripened’) with lactic cultures.

How do we do it?

  1. We hunt down 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 baby, churn.
  4. Drain off the buttermilk (and save it for later).
  5. Hand press the remaining buttermilk out.
  6. Salt it generously with Tasman Sea Salt – yum!
  7. Shape, wrap and label it all by hand.
  8. Tasmanian butter the way it was meant to be enjoyed – cultured, churned and sea salted to perfection.

But what is natural ferment?

Our cultured butter is produced using Tasmanian cream, which has been naturally fermented with cultures before churning. These cultures eat the lactose in the cream – which then produces lactic acid, and it’s this that’s responsible for the distinct tang that you’ll enjoy with cultured butter.

In addition to the tang, beautiful, buttery, nutty flavours and aromas are also the delicious result of the fermentation process.

Some of the benefits you’ll enjoy when you eat cultured butter: a more tasty flavour, a better pan frying experience because of the higher fat content, your baking skills will get at least 10x better because of the natural acidity in cultured butter – it makes baked goods 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 butter making 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.

Enjoy your buttermilk in these ways:

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



Our ghee is produced by slowly heating our cultured butter to evaporate moisture and caramelise the milk solids.

This gives us a seriously wonderful nutty and buttery flavour.

Here’s how you use ghee:

Ghee can be used in place of butter and is an ideal cooking oil, as it doesn’t burn unless heated excessively (250 degree smoke point).

It is better for you than vegetable oil because, like coconut oil, it’s high in medium chain fatty acids. It also has the added benefit of tasting like butter. Winning!

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