Vermont Creamery
Vermont Creamery Cultured Sea Salt Butter
What it is
This is a rich, European-style butter made with high-quality cream and a touch of sea salt. It has a higher fat content than standard American butter, which contributes to its smooth texture and enhanced flavor. The culturing process adds a subtle tang, making it a versatile ingredient for both sweet and savory dishes. Its creamy consistency melts beautifully and enriches whatever it touches.
How people cook with it
This cultured butter is excellent for finishing dishes or as a key component in baking and cooking.
- Spreading on toast
- Baking cookies
- Sautéing vegetables
- Finishing sauces
Use this butter anywhere you would use regular butter, but expect a more pronounced flavor and richer mouthfeel. It's wonderful for creaming with sugar for cookies and cakes, where its higher fat content can lead to a more tender crumb. In savory applications, it adds depth to pan sauces, helps brown meats evenly, and elevates simple roasted vegetables. It also makes a luxurious spread for crusty bread or warm muffins.
How it differs from similar foods
Compared to conventional butter, cultured butter has a more complex flavor profile due to the fermentation process, which imparts a slight tanginess. Its higher fat percentage also results in a creamier texture and better performance in baking, leading to a more tender and flavorful result.
Who it is for
Home cooks and professional chefs who appreciate nuanced flavors and superior texture in their cooking and baking.
How to keep the rest
Keep any remaining butter refrigerated. It should be stored in its original packaging or an airtight container to prevent it from absorbing odors from other foods in the refrigerator. Properly stored, it will maintain its quality for several weeks.