LURPAK Production
How is the subtle taste of LURPAK produced? Quite simply - by blending traditional methods with modern technology.
LURPAK is a pale coloured lactic butter. Approximately 20 kg of whole milk goes into 1kg of butter. And the cream that's separated off is first pasteurised before having bacterial lactic cultures added. These create the LURPAK butter which is then kept at a certain temperature, until the acidity in the cultured cream reaches exactly the right level.
At the point where the butter ripens, LURPAK is pasteurised again - a technique that helps to create our trademark creaminess. That's it. Nothing more needs to be added, apart from a tiny bit of salt in the LURPAK Slightly Salted varieties.
Its unmistakably fresh, slightly aromatic flavour is not the only thing that makes LURPAK so special. The cultures in LURPAK tend to keep it fresher for longer and create a lower moisture content, making it superior for cooking. In fact, a number of well-known chefs always use LURPAK to ensure the best results.