03/06/2026
We are frequently asked what’s the main noticeable differences between cultured and ‘sweet’ cream butter, so here you go:
Cultured butter is churned from cream that has been fermented with live cultures, which produce lactic acid and flavour compounds that give a distinctive tanginess, but this process also alters the structure of dairy fats and water phases. This makes the butter softer and velvety due to a different arrangement of fat crystals. We intentionally add a pre-fermentation step to produce a softer butter, which will soften more quickly at room temperature, but will harden in the fridge.
Cultured butter is great just spread on a good crusty loaf where its flavour can shine, it particularly pairs well with radishes. Use as a finishing butter as its texture transitions more smoothly as it warms. Use to finish vegetables, potatoes, pasta or eggs. A small dollop on steak and fish before serving or use to make sauces such as beurre blanc and other butter sauces to add a depth of flavour.
We make two types of butter, the photograph shows both types just after churning can you see the differences?
