Joe & Laverne Troyer

Joe and Laverne Troyer share our vision to bring you food that raises your confidence in your food choices, and so he was the perfect partner to help bring a wholesome grass-fed butter to our customers.

Where is Pure Pasture Farms Butter Made?

The Troyer Family Farm, which is located in Rome City, Indiana, is our partner for Pure Pasture Farms Grass-fed Organic Butter. Joe and his wife Laverne are “not pushing for milk production, [they] are pushing for healthy milk”.

This mirrors our desire to produce food we are happy not just feeding your family, but also our own.

Both parties - our farm and Joe's - are proud to claim the same “healthy soil for healthy animals” belief so that you can be assured you have the best food possible.

We know our customers love the full transparency that Pure Pasture Farms is known for, and appreciate hearing how Joe takes care of and manages his cattle.

You can just "feel" how much he cares about the animals (and the process that goes into turning A2 milk into creamy 100% grassfed butter). How can you not be indeared to Joe, inspired by the sacrifices he and his family make and the lengths they go to produce an incredibly high quality, healthy product. 

How is Organic Grassfed Butter Made?

So how is all of the delicious golden goodness created? Let us break it down in 7 steps:

1.Milk the Cows

I know you are thinking (well, duh). But Joe and Laverne still use the old fashioned bucket milkers that have a gentler hands-on approach to the process compared to conventionally produced butter.

2.Tank 

The milk is taken from the buckets and added to a cooled tank through strainers, and then immediately cooled to a brisk 35 degrees.

3.Cream or Skim?

Here the cream is separated from skim and dropped into the 35-gallon pasteurizer.

4.Why do today what you can do tomorrow? 

Just kidding, that may be the procrastinator’s motto but here we actually have to let the milk pasteurize before we can continue. At this point though the 30 gallons of cream is added to the churn and the stirring begins.

5.Keep an eye out

At this point, there is a bit of waiting and watching. Once it reaches the texture of whipped cream you know you are getting close. After about 5 minutes, you will see the beginnings of what will become spreadable butter.

6.Rinse

The golden chunks are separated from the sea of buttermilk surrounding them by draining out the buttermilk and rinsing away the excess with cold water until only butter is left.

7.Yellow Gold Butter

This leaves us with 30 to 50 pounds of golden, melty goodness. Why is the leftover butter so much more yellow than conventional, store-bought butter? Simple-- it's grass-fed, nutrient-dense and chemical-free! You can literally see the difference!