Lurpak

1. Is Lurpak^® halal?

Yes. In some markets, the word “halal” appears on the foil package, but all Lurpak^® is halal.

2. What type of vegetable oil is used in Lurpak^® Spreadable Butter?

Rapeseed oil. (Note: Lurpak^® Spreadable Butter is primarily sold abroad.)

3. Is the starter culture in Lurpak^® Slightly Salted Spreadable Butter from a milk source or meat source?

The starter culture is from a milk source. It is milk fermented with lactic acid culture.

4. Are the cows out in the grass?

Organic farmers and some conventional farmers have their cows out in the grass for 6 months out of the year. However, the very largest farmers do not always do this. It may take too long to bring hundreds of cows onto the grass in the morning and then bring them back into the cow house to be milked in the afternoon.

5. Are the cows fed corn?

Some of the farmers feed their cows corn.

6. Is the corn GMO?

No.

7. Why do you pasteurize your butter?

We pasteurize our butter to ensure that the butter will not spoil and that no pathogenic bacteria will appear. After pasteurization, the butter is acidified with live lactic acid culture.

8. What breed of cows supply the milk used in Lurpak^®?

In Denmark we have 4 types of dairy cattle:

1) Red Danish milking breed
2) Red brindled cows
3) Black brindled cows
4) Jersey cows

All 4 types deliver milk for our Lurpak^® products; we do not split the milk as to what type of breed it comes from. In Denmark, we only have few of the red brindled cows.

9. What gives Lurpak^® its distinctive taste?

When Lurpak^® is made, our chefs separate and culture the cream, then churn it back into the butter, resulting in a stronger taste with more of a “bite” than traditional butter. If you’ve ever added sour cream to a cake recipe, you’ll recognize the depth of flavor.

10. How does the moisture content differ from regular butter, and how does that affect my recipes?

Lurpak^® has a lower moisture content than traditional butter does, which means your baked goods will stay moister longer. This is helpful if you are planning to do your baking ahead of time.

11. Should I use salted or unsalted butter in my baking recipes?

When baking, it is always preferable to use unsalted butter. The amount of salt added to butter tends to be more than you would add yourself. If substituting salted butter for unsalted butter in a baking recipe, simply eliminate adding any additional salt that is called for in the recipe.

12. Is Lurpak^® butter pasteurized?

Yes.

13. Is your salted butter similar to American butter, which is made with sweet cream?

The butter produced in the U.S. is normally sweet cream, whereas Lurpak^® butter is lactic. When the butter is lactic, the taste will be fresher and lighter and thus very delicate. Lurpak^® also has a less greasy appearance than sweet cream butter does.

14. What is the difference between butter and margarine?

Butter is a simple, all-natural product made from churned fresh cream, where salt may be added – but no additives. Margarine is made from edible fat or oils, water, salt, preservatives, coloring, and other additives.

15. Is it possible to freeze butter?

Yes. In fact, it is possible to freeze butter for up to three months without damaging its texture or taste. Always be sure to defrost slowly, by letting the butter sit in the refrigerator.

16. Even though the ingredients on Lurpak^® unsalted butter only mention cream and culture, do you add colorant?

We do not add anything to make the color more consistent throughout the year. Often the butter will be more yellowish during the summer when the cows are outdoors (from May to October) than when the cows are inside, not grazing in the fields. The milk from cows staying outside during the summer and the cows staying inside all year around will be mixed, ensuring that the color stays consistent.

17. My understanding is that no European country uses growth hormones or antibiotics in dairy products. Why, then, is there no organic label on the butter?

In the European Union, the farmers are not allowed to use growth hormones. As far as antibiotics are concerned, dairies are not allowed to use milk from cows treated with antibiotics. Products from the European Union cannot be marketed as organic in the U.S. because the legislation on organic products in the U.S. states that the cows are to be fed with 100% organic feed in order to call the products organic. In the European Union, farmers are allowed to feed the cows with up to 5% non-organic feed and still call the product being made with this milk organic. Therefore we cannot label our Lurpak^® butter as organic in the U.S.

18. Why is the product wrapped in aluminum foil and paper?

The packaging for butter is paper on the inside and aluminum foil on the outside. The aluminum foil helps preserve the fresh butter taste for a longer time, since it better blocks the light in grocery store coolers from reaching the product. Light is one of the primary threats to a butter’s quality.

19. Where can I find Lurpak^® near me?

Please reference our product locator map, on this website.