Grocery
Cultured Butter
What it is
Cultured butter is made by fermenting cream with lactic acid cultures before churning. This process develops a distinct tangy flavor and a slightly softer texture compared to sweet cream butter. The cultures introduce beneficial bacteria that contribute to its unique taste profile. It is a rich and creamy dairy product, often favored for its complex aroma and nuanced flavor notes. The fermentation also helps to preserve the butter, giving it a longer shelf life.
How people cook with it
This butter is excellent for both cooking and baking, adding a special depth of flavor.
- Spreading on toast
- Finishing sauces
- Baking pastries
- Sautéing vegetables
Cultured butter can be used in any application where regular butter is called for. Its enhanced flavor makes it particularly delightful when melted over steamed vegetables, used in a pan sauce for meats, or incorporated into baked goods like croissants or cookies. For baking, it can lend a subtle tang that complements sweet and savory recipes alike. When sautéing, it provides a rich base that browns beautifully, adding a nutty depth to the dish. It is also wonderful simply spread on warm bread.
How it differs from similar foods
Unlike sweet cream butter, cultured butter has a noticeable tanginess due to the fermentation process. This acidity gives it a more complex flavor profile and can affect how it behaves in certain recipes, sometimes contributing to a richer crumb in baked goods.
Who it is for
Home cooks and professional chefs who appreciate nuanced flavors will enjoy using this butter.
How to keep the rest
To keep the rest of the cultured butter fresh, store it tightly wrapped in its original packaging or in an airtight container in the refrigerator. It can also be frozen for longer storage. Ensure it is protected from strong odors in the refrigerator.