Cow Dairy , -* ( Raw ) Cultured Butter Gurnsey Milk (A2-A2 )

-* ( Raw ) Cultured Butter Gurnsey Milk (A2-A2 )

We use heavy cream , heat the heavy cream to 77 degrees . We put MM 100 a live active culture in the heavy cream . We hold this temperature for 24 hours .. We use only stainless steel containers for this whole process . When done culturing we put this heavy cream in ice water for 12- 24 hrs .Once it is thoroughly cold we make butter with it . The culture process is what makes the culture butter so very healthy and valuable to the body Some research shows this can help the body fight against sickness Be healthy and enjoy the taste

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