What is cultureed butter? I have a recipe that calls for it and it is new
to me.

--
JakeInHartsel

Food, The Art Form that You Can Eat

"Glenn Jacobs" > wrote in message
...
> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>
> --
> JakeInHartsel

Butter that's been to charm school? <g>

Chris in Pearland, TX

"Christine" > wrote in message
...
>
> "Glenn Jacobs" > wrote in message
> ...
>> What is cultureed butter? I have a recipe that calls for it and it is new
>> to me.
>>
>> --
>> JakeInHartsel
>
> Butter that's been to charm school? <g>
>
> Chris in Pearland, TX
Here is a better description:

Vermont Cultured Butter
The gastronome Curnonsky was offered a lifetime of revenue to say margarine
could one day replace butter. He responded, "Nothing will replace butter."
We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
the old-fashioned way with an imported French culture to "ripen" the best
fresh Vermont cream before it is churned into butter. This butter is made
with only .33% salt (one-sixth the salt of standard salted butter). The
result is a sweeter, more complex and more pleasing taste. Refered to in
French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
butter, ideal for every type of cooking and baking.

Chris in Pearland, TX

"Christine" > wrote in message
...
>
> "Glenn Jacobs" > wrote in message
> ...
>> What is cultureed butter? I have a recipe that calls for it and it is new
>> to me.
>>
>> --
>> JakeInHartsel
>
> Butter that's been to charm school? <g>
>
> Chris in Pearland, TX
Here is a better description:

Vermont Cultured Butter
The gastronome Curnonsky was offered a lifetime of revenue to say margarine
could one day replace butter. He responded, "Nothing will replace butter."
We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
the old-fashioned way with an imported French culture to "ripen" the best
fresh Vermont cream before it is churned into butter. This butter is made
with only .33% salt (one-sixth the salt of standard salted butter). The
result is a sweeter, more complex and more pleasing taste. Refered to in
French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
butter, ideal for every type of cooking and baking.

Chris in Pearland, TX

On Fri, 12 Nov 2004 20:06:33 GMT, Christine wrote:

> Vermont Cultured Butter
> The gastronome Curnonsky was offered a lifetime of revenue to say margarine
> could one day replace butter. He responded, "Nothing will replace butter."
> We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
> the old-fashioned way with an imported French culture to "ripen" the best
> fresh Vermont cream before it is churned into butter. This butter is made
> with only .33% salt (one-sixth the salt of standard salted butter). The
> result is a sweeter, more complex and more pleasing taste. Refered to in
> French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
> butter, ideal for every type of cooking and baking.
>
> Chris in Pearland, TX

So I assume it is a stronger tasring butter.


--
Your choice, you can die skinny or you can die happy.

On Fri, 12 Nov 2004 20:06:33 GMT, Christine wrote:

> Vermont Cultured Butter
> The gastronome Curnonsky was offered a lifetime of revenue to say margarine
> could one day replace butter. He responded, "Nothing will replace butter."
> We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
> the old-fashioned way with an imported French culture to "ripen" the best
> fresh Vermont cream before it is churned into butter. This butter is made
> with only .33% salt (one-sixth the salt of standard salted butter). The
> result is a sweeter, more complex and more pleasing taste. Refered to in
> French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
> butter, ideal for every type of cooking and baking.
>
> Chris in Pearland, TX

So I assume it is a stronger tasring butter.


--
Your choice, you can die skinny or you can die happy.

Cultured Butter

Cultured butter is fresh cream butter to which lactic acid cultures have
been added for the development of a particular flavor. This product is most
popular in European countries; whereas in the United States, cultured butter
is not a large percentage of butter production. Cultured butter is made from
milk fat to which a mesophilic starter culture has been added to enhance its
flavor, and diacetyl, made from citrate by LAB, enhances storage properties.
Cultured butter does differ in tasted from sweet cream butter. Cultured
butter has a more pronounced, distinct flavor that stems from starter
cultures added to the cream during churning. As a result, flavor compounds
from cultured butter are superimposed on those of sweet cream butter,
creating a full-flavor effect. Starter cultures are typically mixtures of
flavor concentrates produced by one strain or mixed strains of bacterial
cultures. Streptococcus diacetilactis produces diacetyl, the flavor most
commonly associated with flavored butter and Streptococcus lactis is used to
produce lactic acid, which contributes to the acidic flavor typically
associated with cultured butter.
"Glenn Jacobs" > wrote in message
...
> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>
> --
> JakeInHartsel
>
> Food, The Art Form that You Can Eat
>

Cultured Butter

Cultured butter is fresh cream butter to which lactic acid cultures have
been added for the development of a particular flavor. This product is most
popular in European countries; whereas in the United States, cultured butter
is not a large percentage of butter production. Cultured butter is made from
milk fat to which a mesophilic starter culture has been added to enhance its
flavor, and diacetyl, made from citrate by LAB, enhances storage properties.
Cultured butter does differ in tasted from sweet cream butter. Cultured
butter has a more pronounced, distinct flavor that stems from starter
cultures added to the cream during churning. As a result, flavor compounds
from cultured butter are superimposed on those of sweet cream butter,
creating a full-flavor effect. Starter cultures are typically mixtures of
flavor concentrates produced by one strain or mixed strains of bacterial
cultures. Streptococcus diacetilactis produces diacetyl, the flavor most
commonly associated with flavored butter and Streptococcus lactis is used to
produce lactic acid, which contributes to the acidic flavor typically
associated with cultured butter.
"Glenn Jacobs" > wrote in message
...
> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>
> --
> JakeInHartsel
>
> Food, The Art Form that You Can Eat
>

Cultured Butter

Cultured butter is fresh cream butter to which lactic acid cultures have
been added for the development of a particular flavor. This product is most
popular in European countries; whereas in the United States, cultured butter
is not a large percentage of butter production. Cultured butter is made from
milk fat to which a mesophilic starter culture has been added to enhance its
flavor, and diacetyl, made from citrate by LAB, enhances storage properties.
Cultured butter does differ in tasted from sweet cream butter. Cultured
butter has a more pronounced, distinct flavor that stems from starter
cultures added to the cream during churning. As a result, flavor compounds
from cultured butter are superimposed on those of sweet cream butter,
creating a full-flavor effect. Starter cultures are typically mixtures of
flavor concentrates produced by one strain or mixed strains of bacterial
cultures. Streptococcus diacetilactis produces diacetyl, the flavor most
commonly associated with flavored butter and Streptococcus lactis is used to
produce lactic acid, which contributes to the acidic flavor typically
associated with cultured butter.
"Glenn Jacobs" > wrote in message
...
> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>
> --
> JakeInHartsel
>
> Food, The Art Form that You Can Eat
>

Glenn Jacobs > wrote:

> What is cultureed butter?

It is butter made with soured cream. There are basically three kinds of
butter: butter made with soured cream, butter made with "sweet" cream,
and butter made with "sweet" cream but to which some lactic acid is
added.

Victor

Glenn Jacobs > wrote:

> What is cultureed butter?

It is butter made with soured cream. There are basically three kinds of
butter: butter made with soured cream, butter made with "sweet" cream,
and butter made with "sweet" cream but to which some lactic acid is
added.

Victor

Glenn Jacobs > wrote:

> What is cultureed butter?

It is butter made with soured cream. There are basically three kinds of
butter: butter made with soured cream, butter made with "sweet" cream,
and butter made with "sweet" cream but to which some lactic acid is
added.

Victor

Glenn Jacobs wrote:
>
> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>
> --
> JakeInHartsel
>
>

The cream is allowed to 'ripen', this is ferment, prior to churning.

Plugra butter is made with cultured cream or any other butter that is
labelled 'European style'. Normal 'sweet cream' butter has much less
flavour than the cultured sort.

In article >, Glenn Jacobs
> wrote:

> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.

Made from cream from only the finest and most genteel cows, who get to
listen to classical music whilst chewing their cud. Stalls are lined
with art repros from the Louvre, Prada, etc. When they poop, they make
little tarts instead of pies. "-)

You had to ask. I coudn't help myself.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Glenn Jacobs
> wrote:

> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.

Made from cream from only the finest and most genteel cows, who get to
listen to classical music whilst chewing their cud. Stalls are lined
with art repros from the Louvre, Prada, etc. When they poop, they make
little tarts instead of pies. "-)

You had to ask. I coudn't help myself.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Glenn Jacobs wrote:

> What is cultureed butter? I have a recipe that calls for it and it is new
> to me.
>

Cultured butter is made from cream to which have been added any of
several kinds of bacteria to make it more "tangy" and have a slight
nuttiness. You could do it at home with a full-cream yogurt, creme
fraiche, kefir or any other fermented cream. Commercially, they use
different cultures, but the final result will be all but identical.

The actual finished flavor is only slightly different than sweet cream
(unsoured or fermented) butter. A small pungency, particularly if the
butter is room temp or warmer.

Pastorio

On Fri, 12 Nov 2004 13:46:01 -0700, Glenn Jacobs
> wrote:

>On Fri, 12 Nov 2004 20:06:33 GMT, Christine wrote:
>
>> Vermont Cultured Butter
>> The gastronome Curnonsky was offered a lifetime of revenue to say margarine
>> could one day replace butter. He responded, "Nothing will replace butter."
>> We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
>> the old-fashioned way with an imported French culture to "ripen" the best
>> fresh Vermont cream before it is churned into butter. This butter is made
>> with only .33% salt (one-sixth the salt of standard salted butter). The
>> result is a sweeter, more complex and more pleasing taste. Refered to in
>> French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
>> butter, ideal for every type of cooking and baking.
>>
>> Chris in Pearland, TX
>
>So I assume it is a stronger tasring butter.

A bit. It tastes like it might have been made with a little sour cream
(although that's not how it done, it just tastes that way).

First time I served it to my elderly parents (mid 70s) my mother took
me aside and said "I think your butter has gone bad". I explained to
her what it was and after a few bites she seemed not to dislike the
taste. At least she's never complained since.

On Fri, 12 Nov 2004 13:46:01 -0700, Glenn Jacobs
> wrote:

>On Fri, 12 Nov 2004 20:06:33 GMT, Christine wrote:
>
>> Vermont Cultured Butter
>> The gastronome Curnonsky was offered a lifetime of revenue to say margarine
>> could one day replace butter. He responded, "Nothing will replace butter."
>> We agree. That's why we offer Vermont Butter & Cheese Cultured Butter, made
>> the old-fashioned way with an imported French culture to "ripen" the best
>> fresh Vermont cream before it is churned into butter. This butter is made
>> with only .33% salt (one-sixth the salt of standard salted butter). The
>> result is a sweeter, more complex and more pleasing taste. Refered to in
>> French as demi-sel, Vermont Cultured Butter is an all-purpose, full-flavored
>> butter, ideal for every type of cooking and baking.
>>
>> Chris in Pearland, TX
>
>So I assume it is a stronger tasring butter.

A bit. It tastes like it might have been made with a little sour cream
(although that's not how it done, it just tastes that way).

First time I served it to my elderly parents (mid 70s) my mother took
me aside and said "I think your butter has gone bad". I explained to
her what it was and after a few bites she seemed not to dislike the
taste. At least she's never complained since.

"Stinson B." > wrote in message
...
> On Fri, 12 Nov 2004 13:46:01 -0700, Glenn Jacobs
> > wrote:
>
> >On Fri, 12 Nov 2004 20:06:33 GMT, Christine wrote:
> >
> >> Vermont Cultured Butter
> >> The gastronome Curnonsky was offered a lifetime of revenue to say
margarine
> >> could one day replace butter. He responded, "Nothing will replace
butter."
> >> We agree. That's why we offer Vermont Butter & Cheese Cultured Butter,
made
> >> the old-fashioned way with an imported French culture to "ripen" the
best
> >> fresh Vermont cream before it is churned into butter. This butter is
made
> >> with only .33% salt (one-sixth the salt of standard salted butter). The
> >> result is a sweeter, more complex and more pleasing taste. Refered to
in
> >> French as demi-sel, Vermont Cultured Butter is an all-purpose,
full-flavored
> >> butter, ideal for every type of cooking and baking.
> >>
> >> Chris in Pearland, TX
> >
> >So I assume it is a stronger tasring butter.
>
> A bit. It tastes like it might have been made with a little sour cream
> (although that's not how it done, it just tastes that way).
>
> First time I served it to my elderly parents (mid 70s) my mother took
> me aside and said "I think your butter has gone bad". I explained to
> her what it was and after a few bites she seemed not to dislike the
> taste. At least she's never complained since.

Killed her quickly, eh?

pavane

On Fri, 12 Nov 2004 18:16:13 -0600, Melba's Jammin' wrote:

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> From: Melba's Jammin' >
> Newsgroups: rec.food.cooking
> Subject: Cultured butter?
> Date: Fri, 12 Nov 2004 18:16:13 -0600
> Organization: Mother Superior, Holy Order of the Sacred Sisters of St. Pectina of Jella (HOSSSPoJ)
> Lines: 17
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>
> In article >, Glenn Jacobs
> > wrote:
>
>> What is cultureed butter? I have a recipe that calls for it and it is new
>> to me.
>
> Made from cream from only the finest and most genteel cows, who get to
> listen to classical music whilst chewing their cud. Stalls are lined
> with art repros from the Louvre, Prada, etc. When they poop, they make
> little tarts instead of pies. "-)
>
> You had to ask. I coudn't help myself.

Well i asked for it!

--
JakeInHartsel

If there is a God, let it be Bacchus!