Cultured butter is made with 100% cow's milk heavy cream and a dash of sea salt. Our butter, like our cheese, is made the old fashioned way. We slow culture cream for a week which turns it into beautiful crème fraiche, or sour cream. We then churn it in small batches, work out the buttermilk, and salt it. We form it into ~6 oz balls and wrap by hand.
Cultured butter can be used anywhere you'd normally eat or use butter - spread over crusty bread, on top of shellfish, on grilled veggies or in a savory sauce. Because it’s a little tangy it also goes well with sweet treats like waffles, pancakes or biscuits. Best stored in the fridge in an airtight container and served at room temp.
Ingredients: Pasteurized Cow Cream, Cultures, Salt