Grocery
Cultured Butter with Sea Salt
What it is
This is butter that has undergone a fermentation process, similar to yogurt or cheese. This culturing adds a distinct tangy flavor and a slightly softer texture compared to regular sweet cream butter. The added sea salt enhances the overall taste profile, providing a pleasant salinity that balances the richness of the butterfat. It is a versatile dairy product made from churned cream.
How people cook with it
Cultured butter with sea salt is excellent for both cooking and finishing dishes. Its unique flavor profile can elevate simple ingredients.
- Spreading on toast
- Baking cakes and cookies
- Sautéing vegetables
- Finishing grilled meats
When baking, the cultured butter can be used in place of regular butter, though its tanginess might subtly alter the final flavor of sweet goods. For savory applications, it shines when melted over steamed vegetables, pan-seared fish, or grilled steaks, adding a luxurious depth. It can also be whipped with herbs or spices to create compound butters for serving with bread or as a finishing touch on mashed potatoes. Its slightly softer consistency can make it easier to cream with sugar for certain baked goods.
How it differs from similar foods
Unlike sweet cream butter, cultured butter has a noticeable tang due to the fermentation process. This tang provides a more complex flavor. The sea salt also adds a distinct briny note that is not typically found in unsalted sweet cream butter.
Who it is for
Home cooks and professional chefs who appreciate nuanced flavors will enjoy using this butter.
How to keep the rest
To store the remaining cultured butter, wrap it tightly in its original packaging or parchment paper and keep it refrigerated. For longer storage, it can be frozen. Ensure it is well-sealed to prevent freezer burn and absorption of other odors from the refrigerator.