Who Says We Ain’t Got No Culture?
At last, Kriemhild has dived into the classy world of Organic Cultured Butter...
What makes butter cultured? Traditionally, before the industrialization of the dairy industry that made pasteurization a routine part of our gastronomical canon, most butter in the United States was made from cultured cream. The cream was allowed to sit for hours, often overnight, so that the naturally occurring micro-bacteria could slightly sour the cream before it was churned into butter.
Culturing cream before churning it into butter enhances the natural sweetness of the cream while also bringing out a subtle, nutty, tang. Like yogurt and Crème Fraîche, the probiotics in Cultured Butter aid in digestion. Culturing also increases the acidity of the butter, which helps to tenderize dough, resulting in tender crumbs and crusts.
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As the Butter Churns
Author: Ellen Fagan and Victoria Peila