Butter Forms for Clark
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FAQ
82% Butterfat Cultured Butter Sticks Our new sea salt and unsalted cultured butter are available in stick form, so they are even easier to use for cooking and baking. This butter has been churned to achieve 82 percent butterfat, the standard for European-style butters, making it the perfect butter for baking.
Cultured Butter With this kind of butter, the cream is treated with cultures (like yogurt), allowed to ferment and then churned. The result is a fuller flavor with noticeable acidity. It's easier to find cultured American butters these days, but, as with salted butters, not all cultured butters are the same.
According to the USDA, butter (opened or unopened) can be kept in the refrigerator for one to three months. It can also be frozen for up to a year. The taste and texture will change considerably after that point, so aim to only buy as much as you think you can use within a year.
Essentially, cultured butter has a more pronounced butter flavor. It's creamier than traditional butter with just a slight tang from the culturesthe same way you can detect a bit of tanginess in buttermilk or yogurt. If you opt for salted cultured butter, that flavor will be even more noticeable.
Cultured butter is made in the European-style with pasteurized, fresh cream in a churn just like regular sweet cream butter, but with one additional, very important step.
Make Ahead: The cream-culture mixture needs to rest at room temperature for 16 to 24 hours, then be refrigerated for 12 to 24 hours before processing/churning. For best flavor, the cultured butter can be refrigerated in an airtight container for up to 1 month, or frozen for up to 4 months.