Rich, luscious, flavorful salted butter churned from Delightful Dairy’s cream. Use for spreading on bread, bagels or anywhere you’d like to add a salty, creamy boost. This butter has a higher smoke point than the average butter.
- 5-ounce bar (equivalent to 9 tablespoons, or 1 stick plus 1 tablespoon)
- 1-pound log (equivalent to 4 sticks, or 2 cups)
Farm: Deliteful Dairy
Location: Williamsport, Maryland
Deliteful Dairy is a 7th-generation dairy farm run by Brooks Long and his wife Katie, who keep about 60 milking cows. The herd is primarily Jersey cows, a breed prized for making milk with high fat content and superior flavor. During warmer months, the cows feast on fresh grass. The Longs also grow a variety of plants to make into hay for the cows to eat in colder months, including triticale (a cross between wheat and rye) and crimson clover, which Brooks says is like candy. While particularly astute tasters may notice a flavor difference as the seasons change, it's really the color of the milk that noticeably shifts, from off-white in cooler months to a lighter yellow come spring, when the cow’s diet includes more beta carotene from fresh grass. This results in particularly vibrant yellow butter.
Vat-pasteurized milk is held at 145 degrees for 30 minutes, compared to 160 to 180 degrees and 30-second pasteurization that’s typical for milk from bigger dairies. This makes for milk with more nutrients and flavor, but the lack of homogenization is what really impacts the flavor. The Longs remove the cream from the milk and then churn that cream into butter. You can learn more about Deliteful Dairy’s old-fashioned approach to dairy on our blog.
Nutritional notes: The Longs have not tested their butter for fat content, but since their cream is higher in fat than average, they think their butter is as well. (As a reference, butter must contain at least 80% butterfat to be sold as “butter” in the U.S.)
Many customers of Brooks and Katie previously thought they were lactose intolerant, but they are able to consume Deliteful Dairy’s milk. The Longs think this is because their milk is non-homogenized (homogenizing milk is an industrial process that makes milk fat particles smaller so that they stay suspended throughout the milk, rather than separating into a layer of cream at the top). Since the fat molecules are left in their natural form, the body can absorb it without issue.
Additionally, studies found that grass-fed cows produce milk with elevated levels of omega-3 and the heart-healthy conjugated linoleic acid (CLA); this means the milk has a healthier balance of fatty acids than conventional milk. Read more about these studies on the University of Minnesota and the National Library of Medicine websites.