A rare artisanal butter
The Whey Butter
Difference
During cheesemaking as the curds and whey are gently separated, the aromatic cheese flavors begin to develop as the cheese cultures ferment.
Rarely is the whey cream separated from the whey to begin the skilled small-batch churning process of hand-making world class whey butter, traditionally known as “farmhouse butter” or “old-fashioned butter” and now the king of artisanal butters with its “mild, nutty, cheesy and richer, fuller flavor” profile. In past years there was little opportunity for use of this lost resource, and the whey butterfat was typically disposed. Now, with passion and dedication, we’ve created a masterpiece for your table and as a baking ingredient. Cheese-making cultures produce the whey butter flavor secrets.
The artisan butter scene is alive and our whey butter, all natural, sustainably sourced and no ingredients except whey cream and sometimes sea salt, brings about the perfect adventure in flavor and textural mouthfeel sensation. Whey butter is best enjoyed as a spread and the rich savory notes will have you using it everywhere. Whey butter can be used in cooking, baking and as a topping. Baked pastries and cookies using whey butter have a slightly more delicate, softer texture and crumb integrity is a little finer, lending itself to extra-special creations. Whey butter is a rare delicacy and our mission is to reintroduce this exciting long-lost art of whey butter making to the world.
From whey to butter
Nothing wasted.
Flavor discovered.
Small-batch whey cream is traditionally churned into a distinctive butter shaped by the cultures and craft of cheesemaking.
What sets it apart
A richer expression of butter
“Mild, nutty, cheesy & richer”
Unlike most “ordinary” butters, whey butter gifts us with a “mild, nutty, cheesy and richer” flavor profile. It also offers a more delicate texture for spreading and improved crumb integrity in baked goods, lending itself to extra-special kitchen creations.
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Spread
A creamy texture and rich savory notes made for the table.
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Cook
A versatile, fuller-flavored substitute for traditional butter.
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Bake
A delicate texture and finer crumb for extra-special creations.
Whey butter is a rare delicacy and our mission is to reintroduce this exciting long-lost art of whey butter making to the world.
An expert perspective
Chef’s Notes:
Tested across dozens of recipes
Acclaimed British Isles Chef Ian Farrell, Executive Pastry Chef for Oracle and Bon Appetit, and at some of San Francisco’s top bakeries, Noe Valley Bakery, Citizen Cake and Creative International Bakeries, has reviewed our whey butter and has tested it in dozens of recipes with great results for flavor, texture and mouthfeel. Pastry Chef Ian Farrell loves Whey Butter and is part of our team.
Below are a few of the results from Chef Farrell’s bakeries:
From the bakery
Tested in the hands of a pastry chef
Firm, creamy and beautifully light
Whey Butter has a firm texture and is very comparable to traditional butter. It has a stronger flavor with a luxurious, slightly cheesy sweet nutty flavor. It is very versatile and can be substituted for traditional butter in baking recipes. It has a creamy texture at room temperature and is very light and fluffy when beaten with sugar to produce light and fluffy cake batters.
Creaming properties
It’s comparable to the creaming properties of butter.
Delicate, crisp and flaky
It held up well to lamination of the dough with whey butter and produced a delicate pie crust with a great crisp flaky texture. It didn’t produce any oily after taste like some fats.
A deeper caramelized finish
The color of the finished baked goods is slightly deeper in color with a more caramelized appearance.
Stable, smooth and naturally whiter
When making Swiss buttercream it maintained a perfect stable emulsion with the meringue. It has a whiter color compared to buttercream made with traditional butter which is advantageous for frosting cakes
Taste the difference
Bring whey butter to your table
Discover Farmhouse Butter for spreading, cooking and baking.