There’s a reason that professional chefs prefer real butter—it makes every recipe better. From tender cookies and cakes, to rich and savoury sauces, we’re sharing all of our favourite recipes featuring the good stuff.
Soft & chewy with a glass of milk or sandwich a scoop of ice cream, here is Mom’s secret recipe.
Read moreHow to make it, how to cream it, and how to clarify it—we’re breaking down the butter basics.
Refrigerate immediately after purchase and store on refrigerator shelves. It’s best to keep butter in its original wrapper. The foil helps prevent spoilage that may result from exposure to light and air, as well as offering protection from the aromas and flavours of other foods in the refrigerator. Left unwrapped, either salted or unsalted butter […]
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Ever wondered about the difference between clarified butter and ghee? Salted butter: Contains 2% salt. Semi-salted butter: Contains 1% salt. Unsalted or sweet butter: Contains no added salt. Cultured butter: An unsalted butter in which bacterial culture is added to the cream before churning. Has a delicate, tangy taste that some refer to as having […]
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454 grams of butter (1 pound or 4 sticks) is equal to 500 mL (2 cups). If the butter is not in such a convenient size, use this simple method: If your recipe calls for 125 mL (1/2 cup) of butter, for example, fill a measuring cup with water to the 125 mL (1/2 cup) […]
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To make butter easier to cream with sugar or flour, take the amount of butter required directly from the refrigerator and pop it into the microwave on Medium-Low (30%) power for a few seconds. (it will take about 30 seconds to soften 125 mL (1/2 cup) of butter on the defrost or Medium setting in […]
Read moreEverything’s better with butter—and butter is even better when it’s locally made. These companies make butter at their BC processing plants.
Serving up the taste of freshness since 1944, Island Farms milk is delivered straight from BC dairy farms. From cooking recipes to your coffee, Island Farms milk is a west-coast tradition! Island Farms is owned by Agropur, a cooperative that is owned by 2,974 dairy farmers who joined together to process and market high-quality milk they produce on their farms.
From their iconic glass bottle, you can tell that those at Avalon Dairy hold tight to tradition. Avalon has been family-run since 1906, and survived world wars, depressions, urban sprawl, and waves of conglomeration. They enjoy delivering fresh milk to British Columbians.
Meadowfresh Dairy Corporation is a B.C. based manufacturing company that processes, packages and distributes a wide range of dairy products for the Western Canadian market from their processing plant in Port Coquitlam. Meadowfresh is proud to be part of the Agrifoods Cooperative family of brands.
As third generation farmers, the Van Keulen family makes their own grass-fed dairy products exclusively from their farm’s own milk. Passion and dedication are at the core of their philosophy and they work hard to make healthy, high quality milk for their community. Donia Farms proudly produces grass fed milk, yogurt and butter.
In the beginning, the Blackwell Farm made dairy products for their own family. Later, they began supplying neighbours and have continued to expand ever since. Although their customers are now spread throughout the Thompson and Okanagan regions, the Blackwell family still runs the farm with quality as a top priority.
The Farm House Natural Cheeses is located in the lush Fraser Valley of British Columbia. This small, local farm is home to Jersey, Guernsey and Brown Swiss cows that provide all the milk used to make their cheese, yogurt, small-batch butter and whole artisan milk.
Maple Ridge sisters Emma and Jenna Davison run Golden Ears Cheesecrafters on their family’s farm, which dates back to 1902. They are carrying on their family’s century-old farming traditions by producing artisan cheeses, cheddar curds and cultured butter using local ingredients.
Back in 1997, Gurpreet and Vineet were working regular jobs. The two visited India to learn how the fresh cheese was made. They opened a dairy in a 2,000-square-foot facility, creating paneer to cater to the South Asian community. By 1999, Nanak Foods started shipping across Canada, and since 2004, Raj Arneja has directed Nanak Foods’ philanthropic, community and social obligations. Some of their specialties include ghee, paneer, lassi, dahi, makhani, badam milk, and khoa.
