Vermont Creamery
Vermont Creamery Cultured Butter
What it is
Vermont Creamery Cultured Butter is a premium butter made using a traditional European method. This process involves inoculating pasteurized cream with live bacterial cultures before churning. These cultures develop a distinct tangy flavor and a slightly softer texture compared to sweet cream butter. The butter is then churned to perfection, resulting in a rich, complex taste profile that elevates everyday cooking and baking.
How people cook with it
This cultured butter is ideal for both sweet and savory applications, adding a nuanced flavor to any dish.
- Spreading on toast
- Baking pastries
- Sautéing vegetables
- Finishing sauces
Allow the butter to soften at room temperature for easier spreading and incorporation into recipes. For baking, its unique flavor can add depth to cookies, cakes, and pastries. In savory cooking, it excels when used to sauté aromatics like garlic and onions, or to finish pan sauces and roasted vegetables, imparting a subtle tang and richness. It can also be whipped with herbs for a flavorful spread or compound butter.
How it differs from similar foods
Unlike standard sweet cream butter, cultured butter undergoes a fermentation process. This fermentation develops a characteristic tangy, slightly sour flavor and a more complex aroma. Its texture is often creamier and more spreadable straight from the refrigerator.
Who it is for
Home cooks and professional chefs who appreciate nuanced flavors will enjoy using this butter.
How to keep the rest
After opening, keep the remaining butter tightly wrapped in its original packaging or in an airtight container. Store it in the refrigerator to maintain its freshness and prevent it from absorbing odors from other foods. It is best used within a few weeks of opening.