Introducing Your New Secret Ingredient

When it comes to adding irreplaceable flavor and texture to your cooking and baking, there’s one ingredient that makes a big difference: All natural butter. Here, you’ll learn why butter is best, which type you should use and much, much more.

Summer Side Dishes

Summer means an abundance of beautiful, fresh produce. Highlight the fresh flavors with simple-but-beautiful recipes and the all-natural goodness of REAL Butter. Embrace a bounty of summer squash with Squash Ribbon Salad, serve up juicy tomatoes in a BLT Panzanella and slather grilled corn an easy herb butter.

Where Butter Comes From

butter is made with fresh cow milk
fresh milk is taken from the farm to the creamery
milk is heated until it is pasteurized
pasteurized milk is churned into butter
a little salt is sometimes added to butter for freshness
the butter you see on the store shelf is all natural

Where Butter Comes From

Butter is an all natural product that gets its start the same way every natural product gets its start: on the farm.
After fresh, whole milk is collected, it is brought to the creamery, where the cream is separated from the milk.
The cream is then pasteurized by heating it rapidly, which eliminates bacteria and promotes freshness.
Pasteurized cream is beaten in a churning cylinder until it naturally forms into butter. The butter milk is drained off.
The butter is then blended, sometimes with salt, for added flavor and freshness.
The final product is then ready for packaging and shipping to the store. By regulation, it contains at least 80% fat, about 16% water, 3% milk solids and nothing artificial.
Barstow family

Barstow Family Revolutionizes Recycled Food Waste

Learn how farmer Steven Barstow and his family partner with local grocers to combat food waste and fuel their community.