Cultured Butter Encyclopedia
Rich, tangy butter made from fermented cream
Cultured butter is made by fermenting cream with beneficial bacteria before churning it into butter. This process, traditional in Europe, creates a richer, tangier flavor compared to regular sweet cream butter. The fermentation develops complex flavors and aromas that elevate both cooking and baking.
The bacterial cultures convert lactose into lactic acid, which gives cultured butter its characteristic tang and helps it last longer. European-style cultured butter typically has a higher fat content and more pronounced flavor than American-style butter.
- Contains beneficial probiotic bacteria from fermentation
- Rich in fat-soluble vitamins A, D, E, and K2
- Contains conjugated linoleic acid (CLA) with anti-inflammatory properties
- More digestible than regular butter due to fermentation
- Higher in butyric acid, beneficial for gut health
1. Culture the Cream
Mix heavy cream with bacterial cultures or buttermilk. Let ferment at room temperature for 12-24 hours.
2. Chill the Cream
Refrigerate the cultured cream for several hours until very cold. This helps with churning.
3. Churn into Butter
Whip the cold cream until it separates into butter and buttermilk. This takes 5-15 minutes.
4. Wash and Salt
Rinse butter in cold water to remove excess buttermilk. Add salt if desired. Store refrigerated.
Cultured butter fermentation involves lactic acid bacteria, primarily Lactococcus lactis and Leuconostoc species. These bacteria consume lactose in the cream and produce lactic acid, diacetyl, and other flavor compounds.
Diacetyl gives cultured butter its buttery, slightly nutty aroma. The acidification process also helps preserve the butter by creating an environment less hospitable to spoilage organisms. The result is butter with complex flavor, better keeping quality, and enhanced nutritional properties.