All about Butter

Whether you’re baking, cooking, or spreading, Canadian butter makes everything better.

Butter is a delicious and versatile ingredient, and a staple on every cook’s grocery list. Butter truly makes every dish better. Learn more about the different types of butter, how it's produced here in Canada, and how it gets from the farm to your table.

Whether you’re cooking or baking, we've also got tons of useful kitchen tips, including articles on how to measure butter, how to soften butter, and more – plus, dozens of butter-themed recipes. Because in the words of Julia Child, “With enough butter, anything is good.”

All kinds of Butter

Salted butter
Unsalted butter
Light butter
Cultured butter
Organic butter
Grass-fed butter

How to make the most of it

Melt butter better

To keep butter from separating or burning, melt it on Medium-Low heat – never on High. When it looks ¾ melted, remove it from the heat and stir until completely melted.

It starts with Canadian milk

The best butter comes from naturally delicious milk. It’s collected at the farm and brought to the creamery.

Just the cream of the crop

The milk is pasteurized to eliminate any potentially harmful bacteria, and also keep the milk and butter fresh longer. Milk is spun to separate the cream from the skim milk.

Whipping up the perfect blend

The cream is beaten vigorously in a churning cylinder. As it whirls, it thickens and separates. The liquid, buttermilk, is drained from the solids, which are butter. The butter is blended and sometimes salt is added.

All wrapped up and ready to go

To meet the standard, butter must consist of at least 80% fat. Once weighed, cut, wrapped, and chilled, butter is ready to grace the shop display as well as your favourite dishes.