Canadian butter

The story of Butter

Butter elevates food like no other ingredient. By lending rich flavour and sublime smoothness, see how Canadian butter makes it better.

Butter in bowl

It starts with Canadian milk

The best butter comes from naturally delicious milk. It’s collected at the farm and brought to the creamery.

Canadian butter

Just the cream of the crop

The milk is pasteurized to eliminate any potentially harmful bacteria, and also keep the milk and butter fresh longer. Milk is spun to separate the cream from the skim milk.

Butter in bowl

Whipping up the perfect blend

The cream is beaten vigorously in a churning cylinder. As it whirls, it thickens and separates. The liquid, buttermilk, is drained from the solids, which are butter. The butter is blended and sometimes salt is added.

Butter on toast

All wrapped up and ready to go

To meet the standard, butter must consist of at least 80% fat. Once weighed, cut, wrapped, and chilled, butter is ready to grace the shop display as well as your favourite dishes.

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All kinds of Butter

  • salted butter image
    Salted butter

    Also known as churned butter, this is the traditional butter, which is made by churning pasteurized cream and then salted.

  • unsalted butter image
    Unsalted butter

    Made the same way as salted butter but without the salt, unsalted butter is often used in baking.

  • light butter image
    Light butter

    This butter is like traditional churned butter to which is incorporated air and water. With typically 25% less butterfat than regular butter, it is best used as a spread.

  • cultured butter image
    Cultured butter

    Also called old-fashioned or antique butter, cultured butter is made from cream that is cultured with active bacteria (similar to those added to yogurt). It has a distinctive and slightly tangy taste.

  • butter more image
    Lots more

    From flavoured butter and whipped butter to ghee and whey butter, there’s a whole lot out there. Spread it or cook with it – nothing beats butter.

How to make the most of it

Melting butter in bowl
Melt butter better

To keep butter from separating or burning, melt it on Medium-Low heat – never on High. When it looks ¾ melted, remove it from the heat and stir until completely melted.

Butter in packaging
Keep butter’s fresh flavour

Butter keeps well in the fridge for up to 3 weeks in its original wrapper. In the freezer with an extra layer of foil, unsalted butter keeps well for 3 months, salted butter for a year.

Frying pan
A better butter for frying

Once clarified, butter can resist higher cooking temperatures, making it ideal for pan-frying. See our next tip to clarify it yourself. (And, save the milk solids for soups or mashed potatoes.)

Sieve
DIY clarified butter

In a pan over low heat, melt butter (1 cup of butter yields up to 3/4 cup of clarified butter). Skim off the froth and discard. A clear yellow layer (the clarified butter) will form over solids. Pour it through a sieve into a clean container. That’s it!