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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

A guide to make butter + video

Blog archive

A guide to make butter + video


Butter is so good and it's super easy to make. We show you how. and we show you how, with a step by step guide + a little film. 
Every night we hand milk our cow, then we leave the milk to sit, until the cream settles to the top of the milk. At least once a week we go along and skim the cream off the top of all of the milk to make a big batch of butter. Butter is full of good fats and vitamins. People have been eating it forever - it's one of the most traditional foods there is.So go get yourself some cream and get amongst it.
(It was a bit irresistible to make a film about this one...Enjoy)





Ice water


1. Place cream into a jar, make sure the jar is only 1/3-1/2 full (this makes the process much faster!)

2. Now SHAKE.

3. Keep going. The cream will get thicker and thicker and thicker. Just keep going. And keep going some more. All of a sudden, just when you think you can't go on - BAM! The cream will separate into two distinct parts – you have made butter! Stop shaking.

4. Using a strainer, separate out the liquid and solids – the liquid is buttermilk and the solids is the butter.

5. Fill a bowl with iced water. In the strainer, form a ball with the butter solids then place in the iced water. Slowly massage the butter solids together in the iced water squeezing any excess buttermilk out. This is a super important step as it will stop the butter from going rancid or “off”.6. You've made butter! Store in the fridge.


*Don’t discard your buttermilk! It's great in pancakes, cakes and bread.

*Ensure there is no milk in the cream before beginning the process, otherwise it will never become butter!!