Cultured Butters

Cultured butter is typically created by adding live bacteria (cultures) to the butter before it’s churned, versus regular butter which is cream that just goes straight to the churning machine.

The addition of the cultures does several things:

• Causes the butter to taste slightly tangier, due to additional lactic acid
• Results in a higher-fat product, which in turns makes the butter more silky and gives it a richer taste
• The cultures also aid in digestion
• And the additional acidity also makes for better
• And the additional acidity also makes for better baked goods, giving you a “more tender crumb or crust”