The difference between pasteurised and unpasteurised butter

Butter is a beloved staple in many kitchens around the world, but not all butter is created equal. When perusing the dairy aisle, you'll notice terms like "pasteurised" and "unpasteurised" butter. Understanding these distinctions can help you make informed choices about what you’re spreading on your toast. We always recommend Westry Farm Butter, which is made with just two simple ingredients - pure Shropshire cream and salt. Here's why:

What is Pasteurised Butter?

Pasteurised butter is made from cream that has been heated to a specific temperature to kill harmful bacteria and enzymes. This process, known as pasteurisation, ensures the butter is safe to consume and extends its shelf life. Most butter you'll find on the shelves is pasteurised and can be found in various forms, such as salted butter, which includes added salt for flavour and preservation.

What is Unpasteurised Butter?

Unpasteurised butter, also known as raw butter, is made from cream that has not undergone the pasteurisation process. This type of butter retains more of its natural enzymes and beneficial bacteria, which some people believe can be advantageous for digestion and overall health.

Benefits of Raw Butter

Raw butter offers several potential benefits. It contains higher levels of vitamins A, D, and K2, along with beneficial bacteria and enzymes that support gut health. Many enthusiasts of raw butter appreciate its rich, creamy flavour and unique texture.

Westry Farm Dairy Butter

Ultimately, the choice between pasteurised and non-pasteurised comes down to taste. That's why Westry Farm Dairy Butter is a firm favourite at Farmfetch HQ. Made in small batches in Whitchurch, Shropshire, the team deliver an incredible flavour by keeping it simple with just two ingredients - Shropshire cream from their own herds, and sea salt. No nasties, no chemicals, no preservatives.

How to Consume Raw Butter

Enjoying raw butter is a delightful experience - perfect for spreading on fresh bread or melting over steamed vegetables. Due to its rich taste, a little goes a long way, making it an excellent addition to various dishes. You can also use raw butter in baking to add a depth of flavour that pasteurised butter may lack.

How Butter is Made

The process of making both pasteurised and unpasteurised butter starts with churning cream. For pasteurised butter, the cream is first heated to around 72°C (161°F) for about 15 seconds, then cooled before churning. For unpasteurised butter, the cream goes directly into the churn after separation from the milk.

Conclusion

Choosing between pasteurised and unpasteurised butter depends on your preferences and dietary needs - unpasteurised butter provides a richer nutrient profile and a distinct taste experience.

Enjoy!