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Cultured Butters
Read moreCultured butter is typically created by adding live bacteria (cultures) to the butter before it’s churned, versus regular butter which is cream that just goes straight to the churning machine. The addition of the cultures does several things: Causes the butter to taste slightly tangier, due to additional lactic acid Results in a higher-fat product, …
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Clarified Butters
Read moreClarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.[1] Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to …
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