What is caught butter?
The cultured butter is made by Fermented cream by means of lactic acid bacteria. Traditionally, the cows had to be milked several times to produce enough cream to prepare butter. As a result, the fresh cream sat at room temperature, Of course, stop while waiting to be baked.
The sweet cream butter, aka more with normal butter to the grocery store, is made of non -fermented cream to retain a clean and dairy flavor. The cultured butter, on the contrary, has a thin, spicy, funky, Almost bad taste taste. Most of the European butter are caught AND It has a percentage of slightly higher butter branches, which is why it has such an adorable flavor!
I tested my interpretation with more butter of cultivated cream and desserts purchased in the shop and I absolutely love the homemade version! Distribute on a piece of toasted natural leavening bread with a little salt is really paradise.
