Cultured Butter

All butter is NOT created equal. I always, always use cultured butter. It’s a European-style butter that is “cultured” by adding live bacteria to the cream before churning. And the fat content is higher than the “sweet cream” butter generally sold in the United States. The cultured cream and higher fat content create a more tender crumb and crust when baking. Plus, it’s SO much more flavorful than sweet cream butter.

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