Shelf life Tip: Storage of sweet dairy full fat butter for long enjoyment in the deep freezer compartment

Tipps zur Aufbewahrung und Lagerung von Sennerbutter

Tip: The best way to store fresh dairy butter made from 100% fresh heymilk / sweet cream is to freeze it!

Here you get to the dairy butter in the shop

First of all, we would like to thank all our customers for their feedback on our daily fresh dairy butter in our online shop. To be honest, we didn’t expect such a big response for a “simple product”.

Press dairy butter into moulds
Press dairy butter into moulds

But it seems that genuine, pure milk / sweet cream butter (without acidification, without whey, without preservation or other additives made from 100% raw milk), which is actually only produced in the Alps during the summer months, quite rightly meets the taste of many customers. We are lucky to have our traditional Rehmer Sennhus alpine dairy in Au, an original cheese dairy that traditionally produces daily fresh alpine dairy butter.

The natural difference between pure sweet cream butter and industrially produced butter is that it does not last very long in the refrigerator (approx. 14 days) and should therefore be frozen.

Our real alpine dairy butter (pure milk / sweet cream butter) matures naturally in the fridge and intensifies its taste after only a few days (but is not rancid yet!!). The easiest way to avoid this is to cut the butter blocks into 3-4 pieces and put them in the freezer. Thus the butter stays fresh and can be enjoyed fresh in small portions.

Logo Rehmer Sennhus

Our hay milk dairy butter from Rehmer Sennhus

HOW EVEN… Buttering. What could be more delicious than fresh alpine dairy butter on a freshly baked bread? Our dairyman Hermann Berchtold, butters according to old tradition in the butter centrifuge. Many people are amazed by the intense taste of fresh alpine dairy butter and are enthusiastic about it. Unfortunately, it is hardly available in shops.

Fat-reduced or half-fat butter is a butter-like product in which part of the fat has been replaced by water. Half-fat butter, for example, contains only about 40% fat and has only about half the calories of normal butter.

Due to its ingredients, taste and consistency, half-fat butter is a butter-like product with significantly less butter taste. For the production of half-fat butter, water is added with the aid of emulsifiers. This process significantly reduces the fat while maintaining the same volume of half-fat butter. Half-fat butter contains only a fat content of approx. 40% and a water content of approx. 60%.

Due to the high water content, half-fat butter is not suitable for frying, for example, as the large amount of water dissolves when the half-fat butter melts and then begins to splash heavily in the hot pan. Half-fat butter is also only conditionally suitable for baking, as the consistency of the dough changes due to the high water content. When half-fat butter is frozen, the water forms large ice crystals, which can lead to the half-fat butter becoming muddy during subsequent defrosting.

Delicious rolls of finest butter

Background on butter, butter products and composite products with butter in Austria

Source: Austrian Food Code

Butter means exclusively butter made from cow’s milk. Where milk of other animal species is used, this fact shall be indicated in the description and the species shall be mentioned. Butter made from mixtures of milk of different animal species shall also be marked accordingly. Butter is designated as tea butter, table butter and cooking butter according to the quality grades. Only products designated as “butter” correspond to the “tea butter quality”. Sweet cream butter, sour cream butter and mildly acidified butter can be described as such. Formulations with the same information content are permitted (e.g. acidified cream butter).

Butter is the spreadable fat of the homogeneous water-in-fat emulsion type produced exclusively from milk and by the process of continuous or batch buttering of cream (milk cream, dairy cream). Butter is normally made from pasteurised cream (generally heated to 85-110 °C). An addition of up to 2 % table salt is possible.

Butter, with the exception of salted butter, contains only water and residual amounts of non-fat dry milk solids and some air, apart from milk fat with the required minimum content of 82% by mass. Additives and aromas are not added!

  • Sour cream butter is produced from fermented cream (traditional method) or from non-fermented cream using lactic acid bacteria cultures and concentrates or permeates obtained from them. Sweet cream butter is produced from non-fermented cream. Mild-acidified butter is produced in a continuous process from pasteurised, non-fermented cream with the aid of lactic acid bacteria cultures or lactic acid bacteria concentrates.
  • Tea butter is butter of the first quality and is made from milk cream. It has a mildly acidic, aromatic taste (mildly acidified butter, sour cream butter) or an upper taste (sweet cream butter).
  • Table butter is butter of the second quality grade. It may have slight sensory defects. It is made from milk cream. The addition of dairy cream is permitted.
  • Cooking butter is butter of the third quality grade. It may have more pronounced sensory defects. It is made from milk cream, dairy cream or a mixture of milk cream and dairy cream.
Butter is obtained from cow's milk
Butter is a product made from cow’s milk, although there are major differences.

Milk spreads (three-quarter-fat butter, half-fat butter, milk spreads X % fat)

Butter with reduced fat levels is made from sweet cream butter, sour cream butter or mildly acidified butter with the addition of water and dairy products such as yoghurt, sour cream, buttermilk, etc. The butter is then processed into a butter of the same type as the butter. Food with a thickening effect (e.g. gelatine, milk and whey proteins, starch, …) can be used. The use of pectin (E 440), modified starch (E 1420, E 1422, E 1440, E 1442, E 1450), locust bean gum (E 410), guar gum (E 412), carrageenan (E 407), xanthan gum (E 415) and alginates (E 401 – E 404) is possible. Citric acid (E 330), lactic acid (E 270) and malic acid (E 296) and their salts can be added as acidity regulators. Only carotene (E 160a) and riboflavin (E 101) are added as colorants.

If the fat content is less than 60 %, preservation with sorbic acid/sorbates (E 200-E 203) is permitted in accordance with Regulation (EC) No 1333/2008 as amended.

Butter with reduced fat content shall be designated as follows in accordance with Regulation (EU) No 1308/2013 Appendix II in conjunction with Part VII of Annex VII as amended:

  • “Three-quarter-fat butter”: means a product with a minimum milk fat content of 60 % and a maximum milk fat content of 62 %.
  • “Half-fat butter”: product with a minimum milk fat content of 39 % and a maximum milk fat content of 41 %.
  • “Milk fat spread X %”: product with the following milk fat contents: less than 39 %, more than 41 % and less than 60 %, more than 62 % and less than 80 %. The fat content is indicated in the description in … % to be indicated.

The use of the terms ‘reduced-fat’ or ‘light/light’ or alternative terms shall be governed by the provisions of Regulation (EU) No 1308/2013 Annex VII, Part VII, II terminology.

Recommended consumer information: For dairy spreads with a fat content of less than 62 % it is recommended to indicate on the packaging that the product is not suitable for frying.

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