
Exploring the World of Butter: Why Cultured Butter is a Must-Have in Your Fridge
The Different Types of Butter (and Why Cultured Butter Deserves a Spot in Your Fridge)
Butter is a staple ingredient in most kitchens. From adding richness to baked goods to enhancing savory dishes, this humble product has found its way into recipes worldwide. But did you know not all butter is created equal?
While cream butter (the type most commonly found in supermarkets) reigns supreme in many households, cultured butter is quickly gaining the attention it deserves—and for good reason.
If you're a cooking enthusiast or health-conscious home chef, it's worth understanding the differences between these types of butter, and why cultured butter could elevate your culinary creations.
Understanding Butter Basics
What is butter? Simply put, butter is made by churning cream until the fat separates from the liquid (buttermilk). The fat is then collected and shaped into the blocks or tubs of butter we know and love. While the process may seem straightforward, the end product can vary significantly depending on how the butter is made and the type of cream used.
Types of Butter
Cream Butter (Sweet Butter)
The most common variety, cream butter, is made by churning fresh cream (with no fermentation involved). It has a smooth, creamy flavor and is an all-purpose choice for cooking, baking, and spreading.
Cultured Butter
Cultured butter takes the traditional process one step further. Before the cream is churned, it is fermented with live bacteria, much like yogurt or sourdough starter. This extra step adds a deeper, nuanced flavor with tangy notes that you won't find in regular butter.
Salted vs. Unsalted Butter
Butter can be either salted or unsalted. Salted butter includes added salt for flavor and preservation, while unsalted butter leaves the salt out, offering more control in recipes.
Clarified Butter and Ghee
These butter varieties are made by removing the milk solids and water, leaving behind pure fat, which has a longer shelf life and a higher smoke point. Ghee is popular in Indian cuisine for its rich, nutty flavor.
What Makes Cultured Butter Special?
The secret to its rich, tangy flavor lies in the fermentation process. Fresh cream is inoculated with friendly bacteria cultures (similar to those found in buttermilk or yogurt).
The cream is left to ferment for hours, sometimes overnight, allowing the bacteria to develop a complex, tangy flavor. The fermented cream is then churned into butter, just like regular cream butter.
The result? A butter that not only tastes more flavorful but also has a silky texture and a lower water content—making it richer and more luxurious.
Benefits of Cultured Butter Over Cream Butter
If you're wondering why you should make the switch to cultured butter, here are a few compelling reasons:
Enhanced Flavor
Cultured butter's tangy, rich taste adds an extra layer of complexity to dishes. Whether you're spreading it on fresh bread or melting it over vegetables, it's a flavor burst.
Better Baking Results
Thanks to its lower water content, cultured butter creates flakier pastries and more tender baked goods. It’s a favorite choice among professional bakers for croissants and other laminated doughs.
Improved Digestion
The fermentation process used to make cultured butter can make it easier to digest for some individuals. While it’s not lactose-free, the fermentation helps break down some of the lactose.
Nutritional Benefits
Cultured butter often contains beneficial compounds like lactic acid bacteria and short-chain fatty acids, which may contribute to gut health.
A Gourmet Touch
Using cultured butter is an easy way to elevate even the simplest recipes. It’s prized for finishing dishes like steak or seafood with a final decadent layer of richness.
Brown's butter is always cultured. this takes time but we believe it makes all the difference to your health and flavor so lets encourage slow processing!
