Tasmanian Butter Co 3.02

Our little butter factory is situated in Launceston. From here we produce cultured butter using cream ripened with lactic cultures before churning.

Born from my appetite for good food, produce and my love of Tasmania I (Olivia) started this project well over two years ago. After hundreds of kilos of experimental batches, building and licensing I finally sold my first block of butter at the Harvest Market in early June 2016.

It takes me 3 days to produce one batch of butter. Fermentation lasts between 18 to 24 hours to develop flavour and acidity. The cream is then churned in 20 litre batches, once the butter has broken the buttermilk is hand pressed out and worked. It is then salted generously with Tasman Sea Salt, hand shaped, wrapped and labeled.