Storage

• Keep frozen at -18°C until you need it.
• Thaw in the fridge overnight. Don't thaw it on the counter or in the microwave.
• Once thawed, keep it in the fridge in its wrapper and use it within 3 weeks. Don't freeze it again.

Softening

Take it out of the fridge 30–45 minutes before spreading or creaming. Goat butter is softer than cow's butter, so check it sooner on warm days.

In the Kitchen

• Spreading: spread it straight onto warm bread, toast or crackers. Its fresh, slightly tangy taste comes from the culture.
• Baking: use it 1:1 in place of cow's butter in cookies, cakes, pastry and laminated doughs.
• Cooking: melt it over medium heat for eggs, vegetables, fish and sauces. The milk solids can burn on high heat, so add a splash of oil when searing.
• Finishing: stir a knob into rice, pasta, soups or pan sauces just before serving for extra richness.

Good to Know

• Unsalted: add salt to taste.
• Colour: goat butter is naturally white, not yellow, because goat's milk contains no beta-carotene.
• Organic: made only from certified organic goat milk cream and a starter culture.