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How is Grassfed Butter Made?

November 18, 2019

Look, deny it all you want but we all love butter. So many tasty things (fresh baked goodies, steamed veggies, macaroni and cheese, your morning toast, the PERFECT steak topping, etc.) all involve butter. 

With the large variety of reasons we use butter, a.k.a. gold bricks of the kitchen :), we thought it imperative to provide grass-fed butter that is better for you and your family.

Grassfed Butter Seven Sons Farms

Jonathan Lambright shares our vision to bring you food that raises your confidence in your food choices, and so he was the perfect partner to help bring a wholesome grass-fed butter to our customers.

Where is Seven Sons Farm Butter Made?

Jonathan's Homestead Organic Dairy Farm, which is located in Shipshewana, Indiana, is our partner for Seven Sons Farms Grass-fed Butter. As Jonathan points out they are “not pushing for milk production, [they] are pushing for healthy milk”.

This mirrors our desire to produce food we are happy not just feeding your family, but also our own.

Both parties - our farm and Jonathan's - are proud to claim the same “healthy soil for healthy animals” belief so that you can be assured you have the best food possible.

Here's a short video where you can see the grasses and beautiful land these butter-making cows are raised on, and hear how raising cattle is Jonathan's vocation:

We know our customers love the full transparency that Seven Sons Farms is known for, and appreciate seeing how Jonathan takes care of and manages his cattle.

You can just "feel" how much he cares about the animals (and the process that goes into turning A2 milk into creamy 100% grassfed butter).

How can you not be indeared to Jonathan, inspired by the sacrifices he and his family make and the lengths they go to produce an incredibly high quality, healthy product. 

How is Grassfed Butter Made?

So how is all of the delicious golden goodness created? Let us break it down in 7 steps:

1.Milk the Cows
I know you are thinking (well, duh). But Jonathan and the folks over at Homestead still use the old fashioned bucket milkers that have a gentler hands-on approach to the process compared to conventionally produced butter.


No, not like a military tank, sorry to disappoint any 5-year-old dreams. The milk is taken from the buckets and added to a cooled tank through strainers, and then immediately cooled to a brisk 35 degrees.

3.Cream or Skim?
Here the cream is separated from skim and dropped into the 35-gallon pasteurizer.

4.Why do today what you can do tomorrow? 
Just kidding, that may be the procrastinator’s motto but here we actually have to let the milk pasteurize before we can continue. At this point though the 30 gallons of cream is added to the churn and the stirring begins.

5.Keep an eye out

At this point, there is a bit of waiting and watching. Once it reaches the texture of whipped cream you know you are getting close. After about 5 minutes, you will see the beginnings of what will become spreadable butter.

The golden chunks are separated from the sea of buttermilk surrounding them by draining out the buttermilk and rinsing away the excess with cold water until only butter is left.

7.Yellow Gold Butter
This leaves us with 30 to 50 pounds of golden, melty goodness. Why is the leftover butter so much more yellow than conventional, store-bought butter? Simple-- it's grass-fed, nutrient-dense and chemical-free! You can literally see the difference!

Here's the whole process in video, including the individually, hand-wrapped butter bricks:

Why do explain and show all of this to you? Why should you care? 

We want you to have the information available to study your food for yourself and your family. There is power in knowing what you are consuming and how that food came to be. All of the steps of production show up in the final product. There are health issues, as Jonathan points out, that you can heal with food.

Bottom line: Healthy food = healthy people.

    Blaine Hitzfield

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