We want to start a butter dairy on the Isle of Wight!
For the past 8 years we have made butter in Sweden to top restaurants in Denmark, Sweden, Germany, France and the UK. We have had some success and have really enjoyed to cooperate with some truly wonderful people in the restaurant business. During more than 5 years we have had the privilege and honor to make our Virgin butter to restaurant Noma in Copenhagen.
René shaking our beloved milk can that Patrik's grandmother used when milking her cows.
Travels to the UK have been numerous over the years. Travels where we supplied butter to various restaurants and were delighted by the reception we and the butter enjoyed.
Patrik's grandmother had a small dairy in the 40s and 50s and taught Patrik traditional butter making.
We are Maria and Patrik, both from Sweden and both hopelessly in love with the art of making butter. Before we found our true calling in life (butter) we were occupying ourselves in other areas such as engineer, artist, politician, big boss on a coffee plantation in Madagascar, fisherman, saltmaker and IT specialist. Now we make butter and cultured cream which makes us happy and serene:)
The next step
So now we are ready to take the next step. To move the dairy from Sweden to the UK. In London alone there are more inhabitants than in the whole of Sweden and the number of restaurants are overwhelming. After much research we have decided to start our dairy on the Isle of Wight. Close to London but with unspoilt nature and breathtaking views over the ocean and green hills where beautiful cows graze.
In fact, once we had tasted the local cream there was no turning back, the cream on Isle of Wight is sensational and we simply have to stay here and make butter with it!
We live in beautiful Ventnor on the Isle of Wight.
Our butter is made from cultured cream that we make ourselves. The culturing process together with the churning takes three days. In comparison an industrial butter takes three seconds to make and use an artificial butter flavour. Our butter flavour is obtained in the culturing of the cream, a traditional process that has been used for the past 8000 years. After WW2 the knowledge of using cultured cream in making butter got more and more lost since the modern industrial continuos butter making machines could not handle the viscosity of cultured cream. Therefore the industrial butter makers add artificial butter flavour to the butter.
Butter in a real churn floating in delicious buttermilk.
Our butter is both very traditional and innovative. By culturing our own cream and using secret temperature curves we carefully make our secret blends of lactic acid bacteria thrive in the cream and thus transform the cream into butter and cultured cream with over a 150 natural taste components. There are no additives! We take pride in making healthy products!
We will produce different kinds of butter. From the super smooth Angel butter where you will feel like you are hovering over a field on the Isle of Wight an early summers morning via the Brutal buttr or the Weeping butter as we sometimes call it, to the Virgin butter. The virgin butter is like no other butter. Our invention and has been the noma house butter for 5 years. You have to taste it to understand!
Read more about the butter here
See how Maria makes one of our special butters, the Pearl butter here
Our butter dairy will be one of a very few in the UK to make butter from cultured cream - the ancient traditional way.
We need your help!
We have found the location for the new dairy and we have lots of customers waiting for us to deliver the butter but we need your help in getting the necessary equipment for the dairy and to rebuild some of the existing dairy. We will rent space in the Rew Valley dairy on the Isle of Wight where they produce wonderful milk and cream.
In return for helping us you will get our eternal gratitude and of course you will get to choose from some nice rewards. Rewards that you will not be able to get anywhere else.
There will be more!
Apart from producing butter and cultured cream to top restaurants we will also make potted cheese. Our potted cheese will be a delicious mouthwatering blend of aged cheese from the UK, our butter and cognac. We age it for a couple of months to a year before we sell it to wholesalers, shops, restaurants and pubs.
Also we will make a british version of japanese soy sauce by fermenting locally sourced barley and yellow peas and then using our secret methods to ferment it for 6 months to 2 years and obtain a magic brew full of umami, the fifth taste. This sauce and also the byproduct, the peaso paste, will taste divine in itself but also enhance the flavour of other products. A potato will taste more potatoish for example. Of course we will make an Umami butter!
To make all this possible we will need to buy equipment!. We have found a really nice former dairy on the Isle of Wight where we can make our products and now we need your help to make this possible. Without your support we are not able to do this!Help us to make delicious butter and more!
Read through the list of the various rewards you will get in return for supporting us and make your choice!
Thank you for supporting us!
Butter with tears of buttermilk joy!
Bruno Loubet, Mia and the milk churn.
Victor Wagman, the strongest of them all!
An ancient sacrificial butter stone found in Sweden
Niklas Ekstedt, a really nice chef!
The unique and very special Paul Cunningham, Mia and Patrik.
Allan. We really like him!
Virgin butter on crisp bread.
The vikings taught the french how to make butter!
Butter melting on a hot crumpet.
Thank you for supporting us!