Tag: Cultured butter

Fermented dairy products like cultured butter have been a dietary staple for centuries, with lactic acid playing a pivotal role in their creation. The question of whether lactic acid in butter is healthy hinges on the type of butter and the benefits of the bacteria that produce it.

Historically, all butter was cultured naturally as milk was left to ferment, thanks to ambient lactobacillus bacteria. This traditional process explains what is lactic culture in butter—it's the controlled fermentation that gives cultured butter its signature tangy, complex flavor and aroma.

According to Maison Le Gall, butter is the only fat that naturally contains vitamin A, a crucial nutrient for vision and immune function. But with its higher fat content and rich, tangy flavor, the question remains: is French butter healthy, or is it just a delicious indulgence?

Contrary to popular belief, butter's pH is not uniform, and its acidity depends heavily on how it is processed. This nuanced reality addresses the common question: **is butter slightly acidic?** Understanding the different types reveals a varied spectrum from nearly neutral to distinctly tangy.

According to the global food atlas TasteAtlas, Maison Bordier's Bordier Salted Butter 4% from France is one of the world's highest-rated butters. Determining what is the best butter to eat in the world is a complex culinary debate, influenced by regional traditions, butterfat content, and the unique diet of the cows producing the milk.

European butter typically has a higher butterfat content of at least 82%, compared to the 80% minimum in American butter. This seemingly small difference in fat and moisture percentage is what makes European style butter distinctly different, offering superior richness, texture, and flavor for a variety of culinary applications.

According to the EU, butter must contain a minimum of 82% butterfat, which is key to its rich flavor and texture. In contrast, American butter typically follows a lower standard of 80% butterfat mandated by the USDA. This difference in fat content has a significant impact on the final product's quality, consistency, and culinary applications.

By French law, butter must contain a minimum of 82% fat, a higher percentage than the 80% standard in many other countries, including the United States. This seemingly small difference significantly impacts the texture, flavor, and overall quality of French butter, making it a prized ingredient in cuisine and baking.

By law in the United States, butter must contain a minimum of 80% butterfat to be sold as butter, a standard set by the USDA. This defining characteristic primarily applies to American-style butter, differentiating it from higher-fat European butters and influencing its texture, flavor, and applications in the kitchen.

According to French law, butter must contain a minimum of 82% butterfat, a crucial difference that helps explain why French butter is so much better. This higher fat content, combined with traditional production methods like culturing and slow churning, results in a rich, complex flavor and superior texture cherished by chefs and home cooks alike.