The process begins by adding a starter culture to fresh cream and allowing it to ferment for several hours. This fermentation develops the butter’s characteristic tangy flavor and aroma. The cultured cream is then churned until butterfat separates from the buttermilk, producing a rich, golden butter with exceptional taste.
Cultured Butter is perfect for spreading on bread, baking pastries, cooking, and elevating gourmet dishes. Its luxurious flavor makes it a favorite among home cooks and professional chefs alike.
1 liter heavy cream (35–40% fat)
1 tablespoon mesophilic starter culture or cultured buttermilk
1/2 teaspoon salt (optional)
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