We pasteurize our cream at optimal temperatures to kill bacteria but retain the fresh, natural taste of our product.

After pasteurizing and cooling our cream, we culture it with our own organic buttermilk.

After culturing, which takes up to 20 hours, we churn it in small amounts in our glass electric churn.

After churning, we rinse the butter to remove buttermilk and then hand-knead it to remove water.
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Our butter is then made into ice cream-shaped scoops and placed into plastic tubs with our label.

Here are our registered Jersey cows Dyedee, Petra, and Scooter. Dyedee and Petra each give an average of six gallons of milk per day. Scooter, who is a year old, will join the milking cows next year.

Three of us with our 4 week-old heifer, Lymerick's Lightning.

We have no tractor at animal farm. All of our work — plowing, discing, cultivating and spreading manure — is done by our team of Belgian work horses, Ray and Flick