ALPINE DAIRY BUTTER | SENNEREI BUTTER | THE BEST, intense Heumilch® flavor experience from raw milk | 250 gram | Delivery limitation: Austria and Germany only!

ALPINE DAIRY BUTTER from Heumilch® – Fresh from Raw Milk | Traditional Handcrafting in the Butter Churn | Full-Fat Butter from the Rehmen Dairy in the Au Alpine Region | Caution: Intense Butter Flavor

Our pure dairy butter from raw milkThe cheese is made from fresh milk, which was not treated at the beginning of the cheese making process (raw milk). It is almost as it comes from the cow's udder. » More info is traditionally made from fresh sweet cream, a by-product of cheese production, carefully crafted in a butter churn.

This artisanal process stands in stark contrast to mass production, where industrial methods are often employed.

In our Alpine dairy, the cream from HeumilchSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info is processedMelting cheese is a proven process to refine and make it more durable. » More info directly after skimming in a copper kettle, before cheese production begins. This gentle processing preserves the natural aromas and gives the butter a particularly intense, fresh taste.

Unlike many commercially available products, our dairy butter contains no wheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info component – it is a pure full-fat butter, which underscores its creamy and full-bodied character.

The result is a premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info natural butter product distinguished by the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and purity.

The diet of the cows, which exclusively produce Heumilch, has a significant influence on the butter’s properties. During the growing season, when the cows eat fresh grass and herbs, the butter becomes especially spreadable and takes on a vibrant yellow color.

These natural variations are a sign of the product’s authenticity and stand in clear contrast to standardized mass production.

Unfortunately, our dairy butter is not available in most grocery stores, as it is produced only in limited quantities.

However, this rejection of mass production guarantees that every portion meets our highest quality standards and brings a genuine piece of Alpine tradition to your homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info.

Background Information on our Alpine Dairy Hay Milk Butter

LIKE IN THE OLD DAYS… Butter-making. What could be more delicious than fresh dairy butter on freshly baked bread?

Our dairyman Christof churns the butter in the butter churn entirely according to old tradition.

Many people are amazed during our alpine visits by the intense flavor of fresh dairy butter and are thrilled. Unfortunately, it is hardly available in stores.

For us to produce dairy butter, the cream must first be skimmed from the Heumilch. At the same time, the milkCheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) » More info is adjusted to the correct fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info for the subsequent cheese-making process.

Butter-making was, until the first third of the last century, a laborious but rewarding day’s work, still carried out on many farms for personal use.

Early in the morning and evening, farmers went to the cowshed to milk. The richest milk from the yield was taken to a cold storage room and cleaned of the coarsest dirt.

20 liters of milk were needed for one kilogram of butter—a large amount for small farmers back then, who only had a few cows. Once enough milk had been collected, it was time for butter churning in the kitchen.

And the result was: a delicious butter spread that made the bread taste twice as good. Unfortunately, such intensely buttery-tasting butters are hardly found in markets today. The industrially mass-produced butter varieties unfortunately taste completely different.

The butter churn is in daily use at our dairy. Handmade butter is far more delicious than store-bought industrial butter, as no homogenized milk is used.

This is due, on one hand, to the lengthy processing method and, on the other, to the high-quality, day-fresh Heumilch from our Au farmers. After churning, the buttermilk drains or drips from the butter through the integrated sieve.

The dairy butter must then be firmly kneaded and washed in ice water to completely remove the still-oozing buttermilk. This prevents the fresh butter from turning rancid quickly. At this point, herbs could be kneaded in, resulting in herb butter.

A Delicious Product Derived from Butter: Clarified Butter (Ghee)

From this, our clarified butter (Butterschmalz) is subsequently made from our freshly produced dairy butter – completely free of stigmasterin – the EU labeling agent for subsidized clarified butter.