Making Butter | Westgold NZ

Lush green pastures.

When Jersey and KiwiCross cows are free to graze on lush, green pastures year-round in fresh air, they produce an abundant source of creamy milk that captures the natural flavours of their untamed West Coast home.

We reckon that’s what gives our butter an irresistible taste and its distinctive golden colour.

Milk collection from farm to factory.

As their cows leave the milking shed, our farmers are already chilling the milk. Shortly after that, one of our tankers arrives to do a quick quality check before bringing the fresh milk straight to our factory.

Getting the flavours right.

Our Flavourtech machine uses a process called steam stripping to gently tone down those gorgeous grassy notes and give the cream a consistent flavour. After this, the cream is cooled so the fat molecules can crystallise. Then, and only then, it’s ready to be churned into butter.

The world keeps turning and we keeping churning.

The chilled cream is transferred to our churn, where two rotating augers and mincing plates work it until it is transformed into smooth and creamy golden butter.

This is the Fritz churn method; it’s a traditional European method of butter-making dating back to 1893. During this process, the fat content of the cream doubles as the liquid milk (buttermilk) separates and drains away.

Time and patience are the keys to our beautifully crafted butter, and this is where our skilled butter-makers come in. Our expert team have tens of thousands of butter-making hours under their belt, they know by eye when the butter is just right.

Tempted to find out more?

Process and Quality

Making Milk Powder

The secret to our golden butter.

Lush green pastures.

Milk collection from farm to factory.

Milk to cream. Cream to butter.

Getting the flavours right.

The world keeps turning and we keeping churning.

Packed & tracked.

Tempted to find out more?

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