What’s the deal with Animal Farm Butter? Read on for the skinny on the world’s best butter!
Every holiday season, Saxelby Cheesemongers has the privilege of selling cultured butter from famed Animal Farm. Diane St Clair produces this exceptional cultured butter using the cream from her 10 Jersey cows. Normally Ms St Clair ships all of her butter to chef Thomas Keller’s acclaimed restaurants, The French Laundry and Per Se. But for a few weeks in December, Saxelby Cheesemongers is lucky enough to get a special, buttery delivery from Animal Farm!
So what makes Animal Farm butter better? Start with the fact that it’s made from Jersey cream, which contains over 87% butterfat. Diane hand skims the cream with a ladle instead of relying on a mechanical separator, which keeps the precious fat globules in pristine condition. After the cream has been separated, Diane cultures it for 24 hours using her own buttermilk as a starter. The cream is then churned and kneaded by hand until Diane deems it perfect and ready for the table.
Each package contains one pound of butter (4 small rolls at 4 ounces each) The butter can be eaten fresh (which is what we recommend!) or frozen for up to six months. For more information on how this delectable butter is made, listen to Episode 88 of Cutting the Curd, featuring Diane St. Clair and Harold McGee.