Butter Making
At Maple View Farm Milk Company we make our butter the old fashioned way.
We start with the highest quality cream that has been separated from our whole milk to make skim milk. The cream is then put into a 300 gallon tank where we vat pasteurize it. The cream is heated to 160 degrees and held at that temperature for 30 minutes.
The next step is to cool the cream down to 72 degrees. Once it reaches that temperature, we add a culture and let the cream set for 16 hours. This process sours the cream, thus making a sour butter. Most commercial butter is a sweet butter churned from fresh cream.
After 16 hours we stir the cream and cool it down to 65 degrees. Next, we churn the cream by pumping the cream from the bottom of the tank back into the top of the tank. This process takes about one hour before the butter starts to gather.
After the butter starts to gather, we continue churning for about one hour more to make sure we churn as much fat as possible into butter. The butter is then strained from the tank and put into a large sink where we wash any remaining milk from the butter with water. The water is then squeezed from the butter and we add the salt. At this point, the butter is ready to be packaged in one-pound containers and is ready to sell.
Sour butter has a higher acidity than sweet butter. This makes it excellent for baking. Try our Maple View Farm butter today and taste the difference.
STORES THAT CARRY MAPLE VIEW FARM BUTTER