Ingredients: Cream (from pasturised cow's milk), culture, salt 1.5% (0.75% dairy salt, 0.75% Murray river pink salt flakes).Product of Australia 

Minimum fat content 82% Average butter has a uniform dispersion of water in oil but home churned butter has a more marbled texture, with grains of pure fat mixed with areas with higher water and milk solids. With a low moisture content producing flakier pastries and a high burning point, the butter is perfect for not only serving fresh with bread, but also for use in finest baked products. The cream is separated from the milk and lactic culture is inoculated into the cream. It is then allowed to ferment and sour over a two-week period. The culture converts lactose into lactic acid which produces additional aroma compounds (such as diacetyl) which causes the extremely buttery scent and flavor that uncultured butter does not normally possess. The sour cream is then churned until the butter is formed, which is then kneaded and handworked to remove water and achieve the perfect consistency that cultured butter is known for.