Cultured butter is gaining popularity in kitchens around the world, but what makes it stand out from its sweet cream counterpart? To find out, we spoke with chefs, cheesemongers, and cookbook authors about their favorite cultured butters.
According to John Montez, a certified cheese professional, cultured butter has a more pronounced flavor profile than sweet cream butter. The fermentation process creates a tangy, complex taste that elevates dishes like spreads on crusty bread. David Joachim, author of multiple cookbooks, agrees that European-style butters tend to have higher butterfat content (around 82-85%) compared to American butters.
Butterfat content is crucial for applications like baking and sautéing. Higher-fat butters provide better aeration and browning. “I love nothing more than a bowl of buttered noodles with garlic,” Montez shared. “Just a big pat of salted, cultured, grass-fed butter stirred in at the end – simple buttery heaven on earth.”
Grocery store butters worth trying include Kerrygold’s grass-fed Irish butter and Vermont Creamery’s salted cultured butter. Cheesemongers also recommend checking for labels like “cultured” and “grass-fed,” as these often indicate a higher fat content.
Contrary to popular belief, butter is actually a healthy food when consumed in moderation. “A good grass-fed butter is full of healthy fats,” Montez said. “That ‘fat is evil’ thinking is outdated.” With its rich flavor and numerous health benefits, cultured butter is definitely worth trying for any occasion.
Source: https://www.huffpost.com/entry/best-butter-to-buy-goog_l_688bc69ce4b0f5cda487050a