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Butter and its history

Together with olive oil, butter is one of the most natural fats and oils known commonly.

Its history, on the other hand, is rather mysterious; the information on where it was invented, how its consumption was started is unclear.

We know that it is a food that came into our life together with stockbreeding; it takes its place on our tables when we noticed the fat accumulating on top due to churning of milk while carrying it from one place to another.

The butter, which is a rich source of energy for the high level of milk fat it includes, is the richest food in terms of the essential fatty acids the human body cannot produce.

We, on the other hand, raise the bar instead of making butter directly from the milk, which is the most commonly known and accepted method,

We first make yogurt by using Jersey milk, which is the highest fat milk; then, we separate this yogurt, which is a probiotic product, into buttermilk accumulating at the bottom and butter accumulating at the top of the churner drum.

In this way, we also make the butter probiotic.

This method is not even an option for the industrial producers, because while this method produces natural butter, it also gives buttermilk, which must be consumed in a short time, because the shelf life of this by-product that is natural is short, and it goes sour within a few days.

This is exactly what we aim for: everything we produce affect our health positively.

Stay healthy.

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