{"id":37613,"date":"2019-12-01T16:04:03","date_gmt":"2019-12-01T21:04:03","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=37613"},"modified":"2022-09-26T09:24:18","modified_gmt":"2022-09-26T13:24:18","slug":"get-cultured","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/get-cultured\/","title":{"rendered":"Everything You Need to Know About Cultured Butter"},"content":{"rendered":"

I<\/span>t\u2019s tangy, creamy, and keeps you coming back for more. It\u2019s sweet cream butter\u2019s older, sophisticated cousin who drinks their coffee black and just got back from studying abroad in France. That\u2019s right: we\u2019re talking about cultured butter. \u201c\u2018Culturing\u2019 and \u2018fermentation\u2019 both basically mean growing microbes [to] change [our] food chemically,\u201d says microbiologist Jessica Lee. This means cultured butter and run-of-the-mill sweet cream butter not only taste drastically different, they\u2019re virtually different foods.<\/p>\n

Cultured Butter 101<\/h3>\n

Cultured butter likely came about by accident. \u201c[At traditional European dairies,] farmers would store cream from multiple milkings before combining it all and churning butter,\u201dLee explains. \u201cSome cream would sit around for hours before being churned, and during that time it would ferment.\u201d<\/p>\n

These days, most producers have turned to a controlled process known as lactic acid fermentation, which consists of adding certain lactic acid bacteria (also known as \u201ccultures\u201d) to batches of butter. These are the same bacteria responsible for fermenting other dairy staples like sour cream, yogurt, and cheese, as well as non-dairy edibles like chocolate, pickles, sourdough bread, kimchi, and even coffee. They make the food they\u2019re added to acidic, which in turn makes it an unwelcome environment for many microbes, including ones that make us sick.<\/p>\n

Bacteria can either be sourced from the surrounding environment or purchased and added by producers. \u201cIt took me about two full years of experimentation before I landed on [a culture] that I loved,\u201dsays Hadley Kreitz, co-founder and creamery manager at San Francisco\u2013based Daily Driver. Kreitz had been making butter recreationally for years before she launched Daily Driver this past June. \u201cButter has always been a fascination of mine,\u201d Kreitz says. \u201cI love how it tells a story.\u201d Daily Driver\u2019s story involves a top-secret culture concoction, which seems par for the course among cultured butter makers.<\/p>\n

\u201cEvery microbial strain has a unique set of metabolic activities that it carries out,\u201d says Lee. \u201cChanging the microbial cultures [used] for buttermaking will inevitably change the chemistry of the butter, which in turn will change the flavor.\u201d It\u2019s no wonder producers protect their particular recipe\u2014it can make or break a butter.<\/p>\n

\u201cSince there aren’t many traditional cultured butter makers in the States, there isn’t much information to aid in the culture selection process…I guess in that regard, it\u2019s kind of a protected recipe,\u201d says Kreitz. \u201cIt’s also not just about the cultures,\u201d she adds. \u201cIt’s about the cream, the time of fermentation, the temperature, the pH, the type of churn, the hand plasticizing\u2014it’s a whole buttermaking dance!<\/p>\n

\"\"<\/a>

CULTURED BUTTER STICK Vermont Creamery \/\/ Websterville, Vermont<\/p><\/div>\n

Taste of Place<\/h3>\n

When so many factors depend on the surrounding environment, you can bet we\u2019re talking cultured butter terroir.<\/p>\n

\u201cI believe the cultures I use bring out the best flavors from this particular cream,\u201d Kreitz says. (She sources from Silva Family Dairy in nearby West Marin.) \u201c[Silva FamilyDairy\u2019s] milk is one of the main reasons I love making butter,\u201d she says. \u201cI love watching the color of the cream change as their pastures change with the seasons…the butter tells the story of their ranch.\u201d<\/p>\n

On the East Coast, Georgia\u2019s Banner Butter is imbuing their cultured butters with a taste of the Southeast. \u201cThe grass the cows consume, the climate, the soil, the season, and the way the cultures interact with the cream all contribute to something that is uniquely Southern, uniquely American,\u201d says founder Andrew McBath. McBath is passionate about making cultured butter mainstream. \u201cCulturing is the thing that gives butter its amazing subtleties and complexity,\u201d he says.\u201d It also imparts creaminess and silkiness because of the way the bacteria break down the lactose in the cream.\u201d In other words, when it comes to cultured butter, the juice is most definitely worth the squeeze.<\/p>\n

\"\"<\/a>

ROASTED GARLIC, BASIL & PARSLEY Banner Butter \/\/ Atlanta, Georgia<\/p><\/div>\n

But just because you\u2019ve taste done farm\u2019s cultured butter doesn\u2019t mean you can call yourself an expert. \u201cTerroir [matters] so much when it comes to the flavor and quality of fermented foods,\u201d says Lee. \u201cEvery cow udder, dairy barn, and butter churn has its own unique microbial population, and therefore every dairy has the potential to make a uniquely flavored butter.<\/p>\n

Producers may select their cultures for any number of reasons\u2014maybe they\u2019re looking for a velvety, movie theater\u2013popcorn quality, so they use Lactococcus lactis subsp. diacetylactis<\/em>, named for its high levels of diacetyl. <\/p>\n

Or perhaps they select cultures with European prestige, like the mix McBath uses from The Netherlands and France. Still, the taste of place shines through regardless.<\/p>\n

\u201cYou can tell so many things about the cows\u2014their breed, their diet, where they come from\u2014just from looking at and tasting [our cultured butter],\u201d says Kreitz. If cultured butters tell a story, as Kreitz says, then it stands to reason that the tale of American-made cultured butter is just beginning.<\/p>\n

\"\"<\/a>

CULTURED BUTTER Ploughgate Farms \/\/ Fayston, Vermont<\/p><\/div>\n

\n

Tasting Notes<\/h2>\n

Roasted Garlic, Basil & Parsley<\/strong><\/p>\n

Banner Butter<\/a><\/p>\n

Atlanta, Georgia<\/em><\/p>\n

This 5-ounce round packs a punch. It\u2019s just as herbaceous as it is garlic-forward, sort of like a piece of garlic bread dipped in homemade chicken broth.<\/p>\n

Monets Garden<\/strong><\/p>\n

Bella La Crema<\/a><\/p>\n

Lyons, Colorado<\/em><\/p>\n

Floral and sweet with a hint of cinnamon, this velvety cultured butter tastes like a fresh-baked sugar cookie. It comes in different sizes so you can go big or go pocket-sized (seriously, they\u2019ve got minis available).<\/p>\n

Cultured Butter<\/strong><\/p>\n

Ploughgate Farms<\/a><\/p>\n

Fayston, Vermont<\/em><\/p>\n

Ploughgate churns out this creamsicle-like cultured butter with slight notes of citrus and a smooth, dreamy texture. It\u2019s also super salty and has some definite buttered popcorn flavor going on.<\/p>\n

Cultured Butter with Sea Salt<\/strong><\/p>\n

Arethusa Farm<\/a><\/p>\n

Bantam, Connecticut<\/em><\/p>\n

Consider this the gateway butter for all cultured butters\u2014it\u2019s fatty and grassy, with a hint of sweet cream.<\/p>\n

Herbed Rose<\/strong><\/p>\n

Cherry Valley Dairy<\/a><\/p>\n

Duvall, Washington<\/em><\/p>\n

This butter gets its flavor from blending classic French herbs with dried rose and lavender petals. It\u2019s peppery, heavy on the rosemary, and not too flower-forward.<\/p>\n

Cultured Butter<\/strong><\/p>\n

Daily Driver<\/a><\/p>\n

San Francisco, California<\/em><\/p>\n

Lightly salted and waxy in texture, these blocks taste like asparagus without the pungent smell.<\/p>\n

Cultured Butter with Sea Salt Sticks<\/strong><\/p>\n

Vermont Creamery<\/a><\/p>\n

Websterville, Vermont<\/em><\/p>\n

Clocking in at 82 percent butterfat, Vermont Creamery\u2019s cultured butter sticks taste like buttermilk with a smooth, salt-crystal-free texture.<\/p>\n

\"\"<\/a>

MONETS GARDEN Bella La Crema \/\/ Lyons, Colorado<\/p><\/div>\n

\n

Cook with Cultured Butter<\/h2>\n

PUT IT ON POPCORN…<\/em><\/p>\n

\u201cYou can substitute our cultured butter in place of uncultured butter with no difference in amount or weight. Though we may have a heavy hand…because butter just makes everything better!\u201d \u2014Brie Best, Cherry Valley Dairy sales and marketing<\/p>\n

SAUT\u00c9 CHERRIES…<\/em><\/p>\n

\u201cMonet’s Garden butter has lavender, rose petals, nutmeg, and vanilla, all of which [add] lovely nuances to the cherry. I prepare a ricotta whip with vanilla, agave, and lemon oil and lay the saut\u00e9ed cherries on top.\u201d\u2014Shauna Lee, Bella La Crema founder<\/p>\n

TOSS WITH PASTA…<\/em><\/p>\n

If you\u2019re in the mood for carbs, take Banner Butter founder Andrew McBath\u2019s suggestion: \u201cI love a good cacio e pepe.”<\/p>\n

\"\"<\/a>

CULTURED BUTTER WITH SEA SALT Arethusa Farm \/\/ Bantam, Connecticut<\/p><\/div>\n

\n

CULTURED BUTTER BYPRODUCTS<\/h2>\n

Ever wondered where buttermilk comes from? The real stuff is a byproduct of the buttermaking process; It\u2019s the liquid left over after churning milk into butter. Arethusa Farm is a farm, dairy, restaurant, and bakery located in Litchfield, Connecticut, that makes good use of this byproduct. \u201cAll of our buttermilk goes to our restaurant, Arethusa al Tavolo, and our bakery, Arethusa a Mono,\u201d says dairy manager Erin Hubbard. \u201cI know the restaurant uses it to tenderize a lot of its proteins\u2014the acidity and flavor are great additions to a lot of recipes.\u201d Most commercial buttermilk is made by adding cultures to regular milk. \u201cThere are little bits of butter floating in [Arethusa Farm\u2019s buttermilk],\u201dexplains Hubbard. \u201cThat\u2019s how you can tell it\u2019s [the real deal].”<\/p>\n

\n

CULT-ured Butter<\/h2>\n

Animal Farm is a small dairy and farmstead creamery located in Orwell, Vermont, and its cultured butter has a serious following. The majority of their product is sent to the likes of Thomas Keller (of The French Laundry fame) and Barbara Lynch (Boston\u2019s Menton, No. 9 Park, and more). If you\u2019re searching fora block to bring home, check out Middlebury Natural Foods Co-Op in Middlebury, CT.<\/p>\n","protected":false},"excerpt":{"rendered":"

Answers to your burning questions about domestic cultured butter.<\/p>\n","protected":false},"author":103,"featured_media":37615,"comment_status":"open","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":[26354],"tags":[21548,21554,1756,21549,21559,7991,21552,21546,21551,21544,21547,1305,21543,10214,21555,14732,991,914,10215,21542,21545,21556,9611,21550,724,21553,21558,21557,1572],"coauthors":[20723],"class_list":["post-37613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-andrew-mcbath","tag-arethusa-al-tavolo","tag-arethusa-farm","tag-banner-butter","tag-barbara-lynch","tag-bella-la-crema","tag-brie-best","tag-buttermaking","tag-cherry-valley-dairy","tag-churn","tag-churning","tag-cultured-butter","tag-culturing","tag-daily-driver","tag-erin-hubbard","tag-fermentation","tag-france","tag-georgia","tag-hadley-kreitz","tag-jessica-lee","tag-lactic-acid-fermentation","tag-middlebury-natural-foods-co-op","tag-netherlands","tag-ploughgate-farms","tag-san-francisco","tag-shauna-lee","tag-the-french-laundry","tag-thomas-keller","tag-vermont-creamery"],"acf":[],"yoast_head":"\nEverything You Need to Know About Cultured Butter - 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