a few recipes inspired by our cultured butter

cheers to creating, eating, and supporting your local sustainable farm



cold, day old, slow cooked, pot roast leftovers

1 baguette {sea wolf bakers is our favorite}

1-2 ounces unsalted cultured cherry valley dairy butter (1-2 ounces)

4oz roquefort cheese wedge

2 T top stock green onion

salt & pepper to taste

Garnishes - sauerkraut and pickles

pre-heat oven to 325F

center cut baguette into 4 inch squares or rectangles

smear/crumble butter inside each cut baguette piece to help soften the baguette

cover the bottom half of the baguette with your leftover pot roast pieces

atop the other bread pieces crumbles the roquefort cheese

salt and pepper to taste

place dressed baguette on a baking sheet then into the oven it goes

bake for 15 minutes or until the the cheese is all melted and just divine

mince green onion tops, set aside

remove from oven

sprinkle pot roast side with green onion then close sandwich with the “cheesey” side on top

plate and garnish with a fork-full of sauerkraut and cut pickles

pairs impeccably well with heavy red wine blends

enjoy this classic slow food quadruplet!

recipe by Blain Hages - head cheesemaker


the morning before serving place chicken in a bowl with the buttermilk

place covered in the fridge until ready to use

preheat oven to 425F

in a medium size bowl mix the flour, salt, pepper, and fennel seed

pat the chicken dry with a paper towel

toss each piece of chicken individually in the flour mixture 

shake off the remaining flour to ensure a consistent thin coating

place dressed chicken skin side down on a roasting pan or caste iron

make sure to not crowd the chicken 

once all the pieces are nestled in the pan add the ghee

move to the oven to start cooking

once the skin turns dark golden and begins to crisp up, about 45 minutes, flip

cook for an additional 20 minutes to crisp up the other side

remove from the oven 

sprinkle salt and pepper atop then dive in

bask in all the joys of fried chicken without dealing with the hassle or waste of deep frying

enjoy with a fresh salad, biscuits, or why not with Ferne’s waffles?

8 skin on, bone in thighs and wings

1 cup cherry valley buttermilk 


1/2 cup whole wheat flour 

1 tsp course sea salt 

1/2 tsp fresh ground pepper

1 tsp fennel seed {powder or seeds ground with mortar and pestle}

3 T cherry valley ghee



saucepan with lid



fine-mesh metal strainer


cutting board 

two vessel to keep butter and buttermilk in

4 cups cherry valley cream 

1/2 cup cherry valley buttermilk 

salt {optional}


pour cream into saucepan slowly stirring and heating to 76’F 

remove from heat to stir in buttermilk then cover 

keep pot at room temp* {70’F} for 8-24 hours, allowing the cultures to set uncover the mixture, now crème fraîche, to begin whisking by hand* 

first your arm gets tired, then you will notice the mixture getting grainy like rice pudding, then it will break, meaning the butter {solid} will separate from the buttermilk {liquid}

once your butter has broke continue to beat at a slow pace till nearly all the butter, now intensely yellow in color, sticks around the whisk and there is about 2 cups of buttermilk

pour out buttermilk over a strainer into a jar to use for a multitude of uses, store in your fridge for about 2 weeks

now it is time to wash your butter to help release any excess buttermilk, there are two main ways this can be done:

  1. fill the saucepan halfway up with very cold water and slowly whisk or knead by hand

    dump out cloudy water then whisk out remaining buttermilk

  1. place butter onto a cutting board in your sink

    with a light steady stream of very cold water hitting your cutting board, wash and knead your butter till no more cloudy buttermilk comes out

if desired, salt, then smear over just about everything 

keep in your fridge or in your butter-bell for about a month



1 1/2 cups flour 

1 1/2 cups flour {extra for dusting} 

2 tsp baking powder 

1/4 tsp salt 

2 T sugar 

2/3 cup cherry valley milk {or our buttermilk}

1/4 cup  cherry valley herbed rose butter {cold}

1 egg {or 2 T of milk}


mix flour, baking powder, salt and sugar

mix in milk and knead into ball

transer to floured surface

dust dough with flour 

gently knead then pat into 3/4 inch disk

cut scones by using a small cookie-cutter or teacup

knead scraps, press into disk, cut, repeat till all dough is used 

place scones on baking sheet

beat an egg {or use milk}, then brush onto scones 

bake for 12 minutes at 425, or till golden 

cool and enjoy with a cup of coffee, tea, or why not with a glass of rosé



12 oz fresh hot coffee

1 T cherry valley coffee butter 

1 tsp coconut oil

1 tsp cherry valley ghee  

a dollop of vanilla extract

1 spoon honey

1 tsp maca powder {optional}


brew coffee, add remaining ingredients right into your cup

mix with an immersion blender or in a blender 

then smile, for all is right in the world when sipping buttered coffee