Butter

Khansland Butter is churned from the rich cream of grass-fed organic cows, producing a deep golden-yellow butter with a pronounced, complex flavour and aroma that reflects the natural carotenoid pigments and volatile fatty acids present in the milk of cows fed on fresh seasonal grass — characteristics entirely absent from the pale, flavourless butter produced from grain-fed dairy cows.

Traditional Bangladeshi butter — makhan — is typically fresh and unsalted, used immediately or within days of churning. It carries a clean, rich dairy sweetness with a hint of natural grassiness from the pasture, and melts instantly and completely on warm food. Spread on freshly made chapati or paratha, it is one of the simplest and most satisfying preparations in the Bengali kitchen.

Our butter is made to order and kept at precisely the right temperature to ensure it arrives at perfect consistency and freshness, containing no added salt, emulsifiers, colouring agents, or preservatives — just pure churned cream. It can also be used to make ghee at home: simply simmer over low heat until the moisture evaporates and the milk solids turn golden, then strain through muslin for a personalised artisan ghee with exceptional flavour.