Fresh Hand-Churned Cow Butter

Churned by hand, in small amounts, from cow milk — which means it tastes like the milk it came from rather than like butter in general. It is softer and more open in texture than block butter from a factory.

Eat it simply. On warm bread with honey or date molasses, melted over rice, or stirred into a pot at the very end. It is also the starting point for samneh baladi if you want to clarify it yourself.

Everything we churn is made and packed in our own facility in Worth, in batches small enough to watch.