Description

WHAT IS CULTURED BUTTER?

Vermont Creamery expert buttermakers carefully add live bacterial cultures to fresh Vermont cream. The cream ferments overnight; by morning, it’s thickened and wonderful notes of buttermilk and hazelnuts have developed.

​Making cultured butter is much like making wine, you want to ferment your cream like your grapes, slowly, to produce the best aromas.  The longer you culture — the better.