The milk from our goats, (which is an old time Swedish breed of goat: Swedish native breed) starts of by being centrifuged in to cream and skimmed milk at the farm. Good cream turns into tasty sour cream, which we later make the goat butter from. The goat milk have not any carotene (colour=yellow) so the butter is complete white. The butter is made in the traditional way. This gives the butter a completely unique taste. The butter is similar to what one associates with farm, mountain butter. Clear drops of water should trickle down on the surface of the butter and be a good indicator that the butter is clean and fresh. Tastefully good and delicate to the eye watching.
To order this butter, its possible when the goats are giving milk (March -November)
The goat butter technique is based on the same way to make butter as the regularly butter from Löt Gårdsmejeri AB To keep the butter fresh for a longer time, it can be frozen and defrosted in the refrigerator
The butter is yellow, sour and tasty
The dairy offers a distinctive, handcrafted product taken from local tradition. Good sour cream turns into tasty sour cream, which we make butter from. The butter is made in the traditional way of making butter.
This gives the butter a completely unique taste. The butter is similar to what one associates with farm, mountain butter. Clear drops of water should trickle down on the surface of the butter and be a good indicator that the butter is clean and fresh. Tastefully good and delicate to the eye watching.
This means that YOU can enjoy the exclusive good taste of our churned butter.
The production of 40% cream and 10 % goat's milk and salted. Butter sausages in different sizes about 250 gr and about 900 gr.
The cream is today bought at Skånemejerier, and is 40% Swedish cream, the goat milk comes from Löt, the well-soured gourmet cream, this we core and add only 1.5% salt.
The story behind the butter, may one go 200 years back in time, to Gjesdal near the Preacher , where the recipe is taken from. Then the butter was called Sandnes butter, the farmers in Gjesdal were known for making an exclusive tasty butter, which they sold in Sandnes and Stavanger citys.
At Telemarkskyri dairy in Norway, Terje Erik Garberg was commissioned to reconstruct the old Sandnes butter. Charles Tjessem, previous winner in 2003, Bocuse d'Or and the head of the Department of Gastronomy in Stavanger collaborated to reconstruct the old recipe. It was produced and sold to Norway's best restaurants.
After Telemarkskyri dairy ceased, Terje Erik Garberg moved to Sweden, and joined forces with Björn Gustav Kvist, where Löt Gårdsmejeri AB was established. There, the butter production of the gourmet butter resumed. Soon many of Sweden's best restaurants started buying the butter and cream. Both the Norwegian and Swedish royal house have received the butter. Now we selling butter, sour cream and cheese all over the world to restaurants that want this “little extra” of a dairy product.
Some Pictures: 1. Me on cheese school in Thailand, 2. The centrifuge, 3. The centrifuge split the goatmilk (student from ESA in Anges, France) 4-5. The sour cream goes to the butter churn, 6-7 finish butter to sausage.