What Is Cultured Butter? | culture: the word on cheese
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What Is Cultured Butter?

| June 23, 2014
This article is from: Summer 2014
cultured butter smeared on a piece of bread
Q
What is cultured butter?
A
Cultured butter is made when a culture is added to cream during butter production, causing the cream to coagulate and turn to a crème fraîche. That crème fraîche is then churned into butter. During fermentation, milk sours as naturally occurring bacteria convert milk sugars, or lactose, into lactic acid—which also starts the milk’s coagulation (separation of solids and liquids). The bacteria, or “culture,” may be present naturally or added in a controlled way, as is the case with most cheese production.

The aromas and flavors of cultured butter are stronger, deeper, and more piquant than that of non-cultured butter. This includes an organic compound called diacetyl, which creates what our brains and taste buds define as “buttery.” Cultured butter has a velvety texture (as it contains less water) and the ability to withstand higher cooking temperatures. We carry Vermont Creamery’s wonderful cultured butter at American Provisions—it’s the only thing that’s always in my refrigerator at home.

Cheesemonger Mike Hanson of American Provisions in South Boston

Mike Hanson

Mike Hanson originally joined American Provisions, a farm-to-table specialty food store in South Boston with a carefully curated cheese counter, as a beer buyer. But it took longer than expected for the shop to obtain an alcohol license, and by then Hanson was hooked on his assignment as cheesemonger. Now, he’s the store’s cheese and beer purchaser.

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