The manufacturing of organic butter follows the same manufacturing process as a standrad butter, the only difference being in the raw material used, namely the cream and therefore the milk.
Organic butter is made from milk collected from dairy farms where the cows have consumed only fresh grass and fodder that has not been treated with synthetic pesticides or GMOs (<0.9%).
After pasteurization, the organic milk undergoes a skimming which consists in isolating the cream from the milk. To this still liquid cream are added natural lactic ferments (not synthetic), making the organic butter free of all preservatives, flavor enhancers and other synthetic compounds.
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