cultured butter

Cultured butter is dead easy to make. This butter is distinctly different from sweet cream butter, with a denser texture and slightly tangy flavor. “Cultured” means that the cream is fermented into cream fraiche/sour cream before being churned.

tammykimbler |

Recipes

Cheese making

Minneapolis MN

www.npr.org

Smen, Morocco's Funky Fermented Butter

via www.npr.org

Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk.

Punk Domestics |

Recipes

Condiments

moosecurrry.blogspot.ca

Make Your Own Butter (Optional Culturing)

via moosecurrry.blogspot.ca

How to make (optionally cultured) butter and buttermilk in TWO EASY STEPS (plus one difficult step). Seriously, make it the hard way. Be humbled and astounded by the mere fact of butter.

Moose Curry |

Techniques

Condiments

Harbour Grace NL

www.lastingredient.com

Cultured Butter

via www.lastingredient.com

I made a more sophisticated version of homemade butter by adding crème fraiche to heavy cream and letting it sit at room temperature overnight to allow the live cultures to develop.

lastingredient |

Recipes

Condiments

Chicago IL

myhomespunhome.wordpress.com

Cultured Butter and Buttermilk

via myhomespunhome.wordpress.com

Perfect for your St. Patrick's Day soda bread, slathered thickly on any baked good, or melted over vegetables or fresh pasta, cultured butter is a richly flavored treat. This recipe is a 2-for-1 since you get fresh buttermilk too!

My Homespun Home |

Recipes

Chicago IL

www.foodrepublic.com

Cultured Butter

via www.foodrepublic.com

Cultured butter utilizes a touch of yogurt for a savory, spreadable treat you'll want to slather on everything.

Punk Domestics |

Recipes

Condiments

spectacularlydelicious.com

Homemade Cultured Butter

via spectacularlydelicious.com

Letting the cream go sour adds a welcome, mild funkiness to this homemade butter. This recipe hearkens to European-style butters where flavor is something to be desired, not obliterated as it is under USDA guidelines.

Sean Sullivan |