We are excited to be able to offer you a natural butter!
Butter consists of butterfat, milk proteins and water. As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for lactose intolerant people.
We make butter by churning fresh Java cream. Natural butter always remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). You can use it as a spread on plain or toasted bread, as well as in cooking, such as baking, sauce making, and pan frying.
Everything just tastes better when you cook with the real thing! There is nothing like real butter...its rich flavor takes everything to a whole new level. You will not be disappointed.