Nowadays, butter is produced in a continuous process, in short, machines transform, by shaking and temperature shock, milk into butter.

Traditionally, milk has been refrigerated for several days so that cream settles on top. This cream was finally put in a churn and then "buttered".

To make sour cream butter, which tastes slightly sour and more aromatic than sweet cream butter, the cream was mixed with cultures and matured for several hours.

The butter was then kneaded to become smoother and develop more flavor, and finally salted or kept unsalted.

We ButterBoyz take this traditional manufacturing process very seriously and therefore only use sour cream butter for our products, as this is the only way the butter can develop its full flavors.

It is then kneaded for a long time, until it comes natural or salted and also combined with the best ingredients, to your table.