What is the difference between cultured and uncultured butter

Uncultured butter is called sweet cream butter. This term simply means the butter was never ripened and retains a mild, sweet taste. And it seems Americans are willing to sacrifice flavor for the lower price point of this rapidly manufactured butter.

So, even though ripening is known for a higher quality, more flavorful butter, sometimes price and convenience matter even more. If you splurge on some cultured butter, save that creaminess for spreading on your toast or other times where the taste of cultured butter will be distinct and perceivable. Although cultured butter has a unique flavor profile, these subtle differences can easily be covered up if they are used in baked goods like cookies, cakes, and muffins where other ingredients dominate the overall taste.

But, if you want to step up your butter game, you have to try cultured butter. Maybe even do a little taste test of cultured and uncultured butter to compare the two. Let me know if you can tell the difference. And now you can consider yourself cultured on cultured butter. Save my name, email, and website in this browser for the next time I comment.

Abbey the Food Scientist. Cultured vs. Making cultured butter is much like making wine, you want to ferment your cream like your grapes, slowly, to produce the best aromas. The longer you culture — the better.

Higher butterfat means a lot for the home cook. Our cultured butter has a high smoke point, meaning it can be cooked at a higher temperature before it burns. In addition, higher butterfat does wonders for baking. Ever wonder how croissants get their cloud-like, fluffy layers? Just pour off the liquid and season with salt to taste. You can cook with this if you want, but it has such a luscious mouthfeel that it just really wants to be spread on something and eaten straight-up.

Roux Flour and butter, mixed and cooked together. Brown Butter Put butter in a hot pan and brown it with some herbs. You just made sauce. Try it with sage and serve it on top of some cheese-filled ravioli or tortellini.

You can mix anything into butter and create a completely new thing. Put minced garlic into butter and spread onto bread for the best garlic toast ever. Or blend some rosemary, basil, thyme, and oregano into butter and put on top of a steak for one of the more deliciously simple takes on a tried-and-true favorite.

Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Home Recipes Drink Travel. Know your different kinds of butter and use them well — we can help! Photo: Paul Harrison. Tiffany June 23, Grass-fed Butter Mmm, this is my favorite.