Veyda Pure Creamy Salted Butter

There is a reason the best chefs in the world reach for real butter first. Not margarine. Not spreads. Not vegetable fat disguised in golden foil. Real, pure, farm-churned butter, rich in flavour, alive with lactic tang, and honest to its very last gram.

Veyda Pure Velvet Salted Table Butter is made the way butter was always meant to be made, from fresh pasteurised cream, lightly seasoned with mineral-rich sea salt, and churned until the texture is impossibly smooth. No shortcuts. No fillers. No compromise.

From your morning toast to a restaurant-grade steak finish, this is butter that earns its place on your table.

Key Badges (display prominently):

• Made from 100% Fresh Pasteurised Cream
• Sea Salt — No Iodised Substitute
• High Butterfat Content (80%+)
• FSSAI Certified
• No Vegetable Oil | No Artificial Colour
• Multi-Layer Gold Foil Sealed for Freshness

Ingredients

Fresh Pasteurised Cream (derived from whole cow’s milk), Iodised Salt, Natural Annatto (a plant-derived pigment for the classic golden hue). That is it. No hydrogenated fats. No artificial flavouring. No stabilisers.

Texture & Taste Profile

Veyda Pure Velvet Butter is ultra-smooth and perfectly spreadable at room temperature, no tearing, no crumbling, no waiting. The flavour is a layered experience: a rich, deep lactic creaminess up front, followed by a balanced, clean salt finish that lingers just long enough.

Tasting Notes: Rich lactic tang → buttery warmth → perfectly balanced sea salt finish.

Nutritional Highlights

How to Use

• At the Table: Spread generously on toast, parathas, rotis, or croissants
• In Baking: Delivers superior flakiness in cookies, pie crusts, and puff pastry
• In Cooking: Finish steaks, grilled fish, or roasted vegetables with a cold knob of butter for restaurant-grade richness (beurre monté technique)
• In Sauces: The base of every classic French sauce — béchamel, hollandaise, beurre blanc
• In Dals & Rice: A simple dollop transforms a humble bowl into something extraordinary

Storage Instructions

Refrigerate between 2°C and 4°C for optimal freshness. For spreading ease, remove from the refrigerator 15-20 minutes before use and allow to soften at room temperature. Keep away from strong-smelling foods, as butter absorbs aromas easily. Best consumed within 90 days of manufacture.

More Than Butter. A Memory in Every Bite.

How Veyda Pure makes the butter your grandfather would have recognised?

Think of the last time you tasted butter that actually tasted like something. Creamy, slightly tangy, deeply satisfying. That flavour did not come from a factory line. It came from time, craft, and honest ingredients.

At VEYDAPURE, we set out to recreate exactly that, the butter of memory, using the highest quality cream sourced directly from our network of ethical partner farms, where cows graze freely on open pastures and are never subjected to synthetic growth hormones or routine antibiotics.

The VEYDAPURE Butter Journey:

Step 1 — Cream Sourcing at the Source Our butter begins with farm-fresh whole milk collected within hours of milking. The cream is separated gently using low-speed centrifugation to preserve the delicate fat structure that gives our butter its characteristic richness.

Step 2 — Pasteurisation, Not Destruction We use low-heat pasteurisation, just enough to ensure safety, not so much that it cooks away the natural flavour compounds that make cream taste alive. This is the difference between butter that tastes of cream and butter that simply tastes of fat.

Step 3 — Slow Churning The pasteurised cream is churned at precisely controlled temperatures. Too fast, and the fat globules don’t bind correctly. Too slow, and the texture suffers. Our dairy technologists have perfected the rhythm that produces butter with an 80%+ butterfat content and a texture that spreads like velvet.

Step 4 — Sea Salt, Carefully Measured We add mineral-rich sea salt, not the cheapest available, but the right kind, in a ratio that enhances the cream’s natural flavour without overpowering it. Salt in butter is not just seasoning; it is balance.

Step 5 — Multi-Layer Gold Foil Sealing Our butter is wrapped in a multi-layer gold foil that performs a specific function: it blocks light, prevents oxidation, and seals in the fresh aroma. When you unwrap a block of VEYDAPURE butter, the smell should stop you in your tracks. That is the foil doing its job.

“Craftsmanship is not a marketing word for us. It is the only way we know how to work.”