{"id":10329,"date":"2014-06-23T05:00:11","date_gmt":"2014-06-23T09:00:11","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=10329"},"modified":"2016-04-25T13:33:16","modified_gmt":"2016-04-25T17:33:16","slug":"whats-cultured-butter","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/whats-cultured-butter\/","title":{"rendered":"What Is Cultured Butter?"},"content":{"rendered":"<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1183\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\" alt=\"Q\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 8px; margin-left: 50px;\">What is cultured butter?<\/div>\n<div style=\"clear: both;\"><\/div>\n<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1184\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\" alt=\"A\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 12px; margin-left: 50px;\">Cultured butter is made when a culture is added to cream during butter production, causing the cream to coagulate and turn to a cr\u00e8me fra\u00eeche. That cr\u00e8me fra\u00eeche is then churned into butter. During fermentation, milk sours as naturally occurring bacteria convert milk sugars, or lactose, into lactic acid&mdash;which also starts the milk\u2019s coagulation (separation of solids and liquids). The bacteria, or \u201cculture,\u201d may be present naturally or added in a controlled way, as is the case with most cheese production.<\/p>\n<p>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 \u201cbuttery.\u201d Cultured butter has a velvety texture (as it contains less water) and the ability to withstand higher cooking temperatures. We carry Vermont Creamery\u2019s wonderful cultured butter at American Provisions&mdash;it\u2019s the only thing that\u2019s always in my refrigerator at home.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The aromas and flavors of cultured butter are stronger, deeper, and more piquant than that of non-cultured butter.<\/p>\n","protected":false},"author":1,"featured_media":10331,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[631],"class_list":["post-10329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - 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