Thise butter
Thise butter takes time
Producing a packet of ordinary butter takes less than 5 minutes; how-ever, at Thise Mejeri, we spend more than 24 hours on the production!
We deliver our own Thise Dairy brand in Denmark and Germany as well as private label to customers in Denmark, Germany, Holland, Sweden, Norway and Finland. Coop Denmark is our biggest customer with three private label brands of their own.
Thise Butter; slightly salted - unsalted
Tastiness
Producing a packet of ordinary butter takes less than 5 minutes; how-ever, at Thise Mejeri, we spend more than 24 hours on the production!
Our butter is produced according to recipes which are more than 100 years old. First, the milk is centrifuged to separate the cream from the butter milk and the cream is then soured and fermented. This takes almost 24 hours.
Thise butter; slow food
24-hour fermentation
Once the fermentation process is complete, the butter is churned. This is done in either one of Thise’s two churns or in a production process, during which the soured cream is continuously “agitated”.
A bit like when cream is being whipped with a whisk/mixer and you whisk for just a little too long – and then the first lumps of butter are created.
Churning or “whisking”? That part of the process is less important; the most important part is the 24-hour fermentation of the cream.