We’re Different and
It Tastes Like It
At the Millerville Co-op Creamery our butter is made from fresh cream supplied by Minnesota farmers, local to us, and their happy cows. We approach butter making slowly and patiently. This results in a better-tasting product because we are able to make small adjustments throughout churning, depending on the season, the consistency, and the taste of the cream. It takes us three full days to make one batch of butter.
Pasteurize, Cool & Churn
We start by pasteurizing our cream in a batch pasteurizer. The cream is brought to a high temperature and held for 30 minutes. This process cooks the cream giving it it’s rich flavor. The cream is cooled in the pasteurizer overnight. The next day the cream is pumped from the pasteurizer to the butter churn. The butter is churned until it looks like popcorn. The buttermilk is drained off, salt is added and churned again until the butter becomes smooth and creamy.
Hand Scooped, Sliced, Wrapped & Boxed
Next the butter is hand scooped out of the churn and put into stainless steel boxes called “Friday Boxes”. No, we don’t only use them on Fridays. That’d be silly. Years ago, the original boxes were made of wood and stamped on the front reading “Friday Butter Box.” The name just stuck.
Finally, the butter is hand sliced, hand wrapped, hand boxed, and delivered to stores in the area for you to purchase and enjoy at home!
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