When you make it from fresh milk to make cultured you leave the cream out to sour more before churning. I personally don't like the taste as well, but some people do. It is more tangy and just different.
Here is a link to organic valley http://www.organicvalley.coop/products/butter/cultured/cultured-unsalted-1-lb-4-quarters/ They talk about the different kinds of butter they produce. You can actually buy unsalted, cultured butter. Apparently the cream has a live culture added to it - much like when making yogurt or cheese. They also have a European cultured butter with a tart flavor. I have bought their pasture butter (from cows on fresh Spring pasture) and it is very yummy.
sherry
bend in the high desert
oregon
USA
3775 Posts
Posted - Sep 16 2010 : 06:59:15 AM
i like both types of butter. depends on what i use it for. sometimes milk is in the fridge tooo long. then i skim the cream and make cultured butter and give the milk to the pigs and chickens. usually unsalted is used in baking. when you need an exact amount of salt. the regular i use in sweet baking. one other tidbit... butter always has a little whey in it. so it is not a pure fat. so when baking with it recipes take into account a small amount of water or whey in the fat. thats why substituting butter for shortening in a recipe doesnt work. just a few thoughts happy days sherrye
the learn as we go silk purse farm farm girl #1014
Thanks so much for your information. I may spend the extra $ this weekend and buy the cultured butter for a taste test. I was thinking of using it in cooking and baking. I have several recipes that call for cultured butter.
Unsalted butter vs. cultured butter
Posted - Sep 15 2010 : 1:15:30 PM
