A dairy spread composition is suggested, obtained or obtainable by:(a) providing a cream fraction having a content of at least 40% by weight fat and at least 6% by weight fat-free dry matter(b) subjecting the cream fraction to a temperature ripening step(c) churning the ripened cream fraction, and separating the buttermilk(d) adding salt and an acidification permeate to the butter such obtained(e) mixing the acidified at 12 to 16° C. with a vegetable fat that is liquid at this temperature(f) adding an aqueous phase to the blend in small doses, and(g) packaging the blend after homogenisation and cooling.
