Cultured butter is made from cream that has been fermented with bacteria before being churned. This fermentation process gives the butter a deeper flavor and a creamier texture. Regular butter, on the other hand, is simply made without cultures.

Cultured butter is considered a more traditional method of butter making and is popular in Europe, particularly in France. The fermentation process also results in the production of lactic acid, which gives cultured butter its distinct flavor. It also increases the shelf-life of the butter as the lactic acid acts as a natural preservative.

Additionally, cultured butter contains higher amounts of beneficial bacteria, known as probiotics, which can aid in digestion and boost the immune system. It also has higher levels of butyric acid, a type of fatty acid that has been linked to a number of health benefits, including reducing inflammation and improving gut health.

Some people also find that cultured butter is easier to digest than regular butter, as the fermentation process breaks down some of the lactose and casein, which can be difficult for people with sensitivities to digest.

Overall, cultured butter is a more flavorful and nutritious option compared to regular butter.


How to make butter:
1 quart cream
2 tablespoons of good buttermilk (or culture packet)
Bring to room temperature 68-75F ( 20-24C). Don’t let it go above 78F (25C)
Ferment up to 12 hours with a closed lid. Refrigerate after that. Make sure it’s well refrigerated before churning/whipping.
Using a stand mixer or food processor (less messy) whip until you see the cream split into solid and liquid. Refrigerate for an hour then strain. Save the buttermilk. Get a large bowl, fill with water and ice and wash the remaining buttermilk for a few minutes. You can salt or store as is. Form into a log or place in molds.

Ghee is a type of clarified butter that is popular in Indian cuisine is made by simmering butter until the water and milk solids separate from the butterfat, and then removing those solids. The result is a golden, liquid fat with a nutty, rich flavor that has a higher smoke point than regular butter, making it better for high-heat cooking.

Ghee has a number of potential health benefits. It is rich in fat-soluble vitamins, including vitamin A, D, E, and K, and it also contains conjugated linoleic acid, which has been linked to a reduced risk of certain types of cancer. Some people also believe that ghee has anti-inflammatory properties and can aid in digestion.

How to make ghee:
Unsalted butter
Start by melting the butter in a saucepan over medium heat.
Once the butter has melted, turn the heat down to low and let the butter simmer.
As the butter simmers, the milk solids will separate and rise to the top. Don’t remove them, they’ll sink to the bottom at the end. After about 15 - 18 minutes, you’ll see the tiny bubbles become larger and they’ll start to pop. Pay attention as it can burn quickly if you’re not watching the pot. Let it pop for about a minute (before the bottom turns brown). The butter will become clear and golden, and the milk solids will all have fallen to the bottom of the pot.
Remove the pan from the heat, let cool for 10 minutes, and strain the ghee through a fine-mesh sieve or cheesecloth into a clean, heat-proof jar.
Ghee can be stored for several months without refrigeration and can be used in cooking and baking, as well as in Ayurvedic medicine and beauty regimens. Ghee is a versatile ingredient that can add a rich, buttery, nutty flavor to a wide variety of dishes.

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