The Nitty Gritty
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- Offer expires 12/31/18
- delivery fees still apply!
In 2012, armed with nothing more than a few 19th-century dairy journals, a small mixer and a passion for simple and natural foods, Drew McBath and his wife Elizabeth embarked on a journey that would bring hand-crafted, deep-flavored butter to food lovers across the country. With plenty of encouragement from friends and family, Drew and Elizabeth began selling tiny runs of Banner Butter at a few farmers’ markets around Atlanta. Today, Banner Butter maintains its small-batch approach to butter making while selling across the southeast and Texas in Whole Foods, Earth Fare and Central Markets.
Banner Butter is different in several ways. First, the cream. It’s fresh. Like, really fresh. That’s because it comes from local Georgia cows. Second, it’s grass-fed. Their cows graze in green pastures and are not treated with hormones. Third, the butterfat. This butter has a higher proportion of butterfat than other butter. Fourth, the method. Before churning, they let the cream ripen for many, many hours. This ripening process allows good bacteria to form. It is this good bacteria that gives butter its complex buttery undertones. Next, after the cream ripens, they slowly churn it in small batches. This process results in a better tasting product because they are able to make small adjustments throughout churning, depending on the season, the consistency, and the taste of the cream. Finally, the butter is hand-cut and lovingly packaged. That’s why no two packages look exactly the same. In the end, it takes 20 times longer to make Banner Butter than the industrial scale kinds of butter. So if you want something special, give Banner Butter a try!
The good folks at Banner Butter are butter brainiacs, check out some science here: “The vast majority of butter sold in America is sweet cream butter. That means that, after the cream is pasteurized, it is immediately churned. That also means that it has very little taste. So, to give it flavor, many butter manufacturers add “natural flavoring,” or “lactic acid.” Butter churned from sweet cream lacks the flavors that can only come from a long-ripening process where a special mixture of bacteria is added to the cream and held at precisely the right temperature, for precisely the right amount of time. This good bacteria is one of the things that makes our butter taste so good. If you’ve ever eaten butter from small creameries in France, Italy, or Denmark, then you’ve had cultured butter. And if your great grandma made her own butter on the farm, then you’ve eaten cultured butter too. Let’s reclaim the way butter should be, shall we?” If all that knowledge just gave you the hunger for more, head to the Banner Butter FAQs page for more goodness.
And what can us Hand-Pickers expect you ask? Well, these professional churners are offering us the most ballin’ butter deal ever. Purchase this intro 4-pack through Hand-Picked and receive a surprise complimentary butter for free! Now hurry up and order some butter so you can level up amongst your foodie flock!