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.
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