Tag: Fermented butter

Fermented butter, also known as cultured butter, has been a staple in European cuisine for centuries and is prized for its tangy flavor. This type of butter is made from fermented cream and, for most people, is perfectly safe and even beneficial to consume.

Historically, cultured butter was a happy accident of churning soured cream, a process that adds a rich, complex character. So, what is fermented butter used for today, and how can its tangy flavor upgrade your favorite recipes?

Fermented foods, such as yogurt and kimchi, are known for their gut-boosting benefits due to the presence of probiotics. Fermented, or cultured, butter is no exception, undergoing a process that gives it a tangy flavor and potentially enhanced nutritional properties.

While regular butter is made from fresh cream, cultured butter is produced by fermenting the cream with live bacterial cultures, much like yogurt or sour cream. This process is what gives it a notably richer, more complex flavor profile and a characteristic tang that sets it apart from its milder counterpart. This European-style butter, with a history that predates modern refrigeration, brings a gourmet touch to both cooking and baking.