Cultured butter, with its rich, creamy flavor and smooth texture, has become a staple in many professional kitchens and home cooking spaces. But can you cook with cultured butter? The answer is a resounding yes, and in this article, we’ll explore the world of cooking with cultured butter, its benefits, and some mouth-watering recipe ideas to get you started.
What is Cultured Butter?
Before we dive into the world of cooking with cultured butter, let’s first understand what it is. Cultured butter is made by adding live bacterial cultures to the cream before churning it into butter. This process gives cultured butter its unique flavor and texture. The bacterial cultures ferment the lactose in the cream, producing lactic acid and creating a tangy, slightly sour taste. The resulting butter is rich, creamy, and has a more complex flavor profile than regular butter.
The Benefits of Cooking with Cultured Butter
So, why cook with cultured butter? Here are a few benefits that make it a great addition to your kitchen:
- Unique flavor: Cultured butter has a rich, tangy flavor that adds depth and complexity to any dish.
- Higher smoke point: Cultured butter has a higher smoke point than regular butter, making it ideal for high-heat cooking.
- Better browning: The acidity in cultured butter helps to create a richer, more caramelized crust on meats and vegetables.
Cooking with Cultured Butter: Tips and Techniques
Now that we’ve covered the benefits of cooking with cultured butter, let’s talk about some tips and techniques to get you started.
Sauteing and Searing
Cultured butter is perfect for sauteing and searing meats and vegetables. The high smoke point and acidity in the butter help to create a rich, caramelized crust on the surface of the food. To get the most out of your cultured butter, make sure to:
- Use a hot pan: Heat your pan over high heat before adding the cultured butter.
- Use a small amount: Too much butter can overpower the dish, so start with a small amount and adjust to taste.
- Don’t burn the butter: While cultured butter has a high smoke point, it can still burn if heated too high. Stir constantly and adjust the heat as needed.
Recipe Idea: Pan-Seared Scallops with Cultured Butter and Capers
- 12 large scallops
- 2 tablespoons cultured butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon capers, rinsed and drained
- Salt and pepper to taste
Heat the olive oil in a hot pan over high heat. Add the cultured butter and stir until melted. Add the garlic and cook for 1 minute. Add the scallops and cook for 2-3 minutes per side, or until cooked through. Stir in the capers and season with salt and pepper to taste.
Baking with Cultured Butter
Cultured butter is also a great addition to baked goods, adding a rich, tangy flavor to cakes, cookies, and pastries.
The Benefits of Using Cultured Butter in Baking
- Unique flavor: Cultured butter adds a rich, tangy flavor to baked goods.
- Tender crumb: The acidity in cultured butter helps to create a tender, flaky crumb in pastries and cakes.
- Better browning: The acidity in cultured butter also helps to create a richer, more caramelized crust on baked goods.
Recipe Idea: Cultured Butter and Strawberry Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold cultured butter, cut into small pieces
- 3/4 cup heavy cream
- 1 egg, beaten
- 1 cup sliced strawberries
Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cultured butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs. In a separate bowl, whisk together the heavy cream and beaten egg. Pour the cream mixture over the flour mixture and stir until the dough comes together. Fold in the sliced strawberries. Turn the dough out onto a floured surface and pat into a circle that is about 1 inch (2.5 cm) thick. Use a biscuit cutter or the rim of a glass to cut out scones. Place the scones on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Other Uses for Cultured Butter
Cultured butter is a versatile ingredient that can be used in a variety of dishes, from sauces and marinades to dressings and dips.
Making a Beurre Blanc with Cultured Butter
A beurre blanc is a classic French sauce made with butter, shallots, and wine. Cultured butter adds a rich, tangy flavor to this sauce, making it perfect for serving with fish or poultry.
- 2 tablespoons cultured butter
- 2 shallots, minced
- 1/4 cup white wine
- 1/4 cup heavy cream
- Salt and pepper to taste
Melt the cultured butter in a saucepan over medium heat. Add the minced shallots and cook until softened, about 2 minutes. Add the white wine and cook until reduced by half, about 2 minutes. Stir in the heavy cream and cook until the sauce has thickened slightly, about 2-3 minutes. Season with salt and pepper to taste.
Recipe Idea: Pan-Seared Chicken with Cultured Butter Beurre Blanc
- 4 boneless, skinless chicken breasts
- 2 tablespoons cultured butter
- 2 shallots, minced
- 1/4 cup white wine
- 1/4 cup heavy cream
- Salt and pepper to taste
Heat the olive oil in a hot pan over high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 5-7 minutes per side. While the chicken is cooking, make the beurre blanc sauce. Serve the chicken breasts with the beurre blanc sauce spooned over the top.
Conclusion
Cultured butter is a versatile ingredient that can add a rich, tangy flavor to a variety of dishes. From sauteing and searing to baking and making sauces, cultured butter is a great addition to any kitchen. With its unique flavor and high smoke point, cultured butter is perfect for cooking a variety of dishes, from breakfast to dinner. So next time you’re at the store, be sure to pick up a block of cultured butter and start experimenting with this gourmet delight.
What is cultured butter and how is it different from regular butter?
Cultured butter is a type of butter that is made by adding live cultures to the cream before churning. This process gives the butter a tangy, slightly sour flavor and a richer, more complex taste. Unlike regular butter, which is made by simply churning cream, cultured butter has a more nuanced flavor profile that is similar to cheese or yogurt.
The culturing process involves adding bacteria such as Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris to the cream, which ferments the lactose and produces lactic acid. This process can take anywhere from a few hours to several days, depending on the desired level of tanginess. The resulting butter has a more developed flavor and a higher moisture content than regular butter.
What are the benefits of using cultured butter in cooking?
Using cultured butter in cooking can add a depth of flavor and richness to dishes that regular butter cannot match. The tangy flavor of cultured butter pairs well with a variety of ingredients, including meats, vegetables, and grains. Additionally, cultured butter has a higher smoke point than regular butter, making it ideal for high-heat cooking such as sautéing and frying.
Cultured butter is also a versatile ingredient that can be used in a variety of dishes, from baked goods and sauces to soups and salads. It can be used as a finishing butter, adding a pat of cultured butter to a dish just before serving to add a burst of flavor. It can also be used as a cooking fat, adding it to pans and pots to add flavor to dishes as they cook.
How do I make cultured butter at home?
Making cultured butter at home is a simple process that requires just a few ingredients and some patience. To start, you will need heavy cream, a bacterial culture, and a stand mixer or food processor. Begin by pouring the heavy cream into a bowl and adding the bacterial culture. Let the mixture sit at room temperature for several hours or overnight, allowing the bacteria to ferment the lactose.
Once the cream has fermented, pour it into a stand mixer or food processor and churn until the butter forms. This can take anywhere from 10 to 30 minutes, depending on the mixer or processor. Once the butter has formed, rinse it with cold water and shape it into a ball or log. Wrap the butter in plastic wrap or wax paper and chill it in the refrigerator before using.
What are some popular recipes that use cultured butter?
Cultured butter is a versatile ingredient that can be used in a variety of recipes, from sweet treats to savory dishes. Some popular recipes that use cultured butter include cultured butter cookies, which are made by adding a pat of cultured butter to a cookie dough for an extra burst of flavor. Cultured butter is also a key ingredient in beurre blanc, a French sauce made by whisking together butter, shallots, and white wine.
Cultured butter is also a popular ingredient in compound butters, which are made by mixing softened butter with herbs, spices, and other ingredients. Some popular compound butters include garlic and herb butter, which is made by mixing softened butter with minced garlic and chopped herbs. Cultured butter can also be used to make a variety of savory sauces, including hollandaise and Béarnaise.
Can I use cultured butter in place of regular butter in recipes?
While cultured butter can be used in place of regular butter in many recipes, it’s not always a 1:1 substitution. Cultured butter has a stronger, more nuanced flavor than regular butter, so it’s best to start with a small amount and taste as you go. Additionally, cultured butter has a higher moisture content than regular butter, which can affect the texture of baked goods and other dishes.
In general, it’s best to use cultured butter in recipes where you want to add a tangy, slightly sour flavor. It’s also a good idea to use cultured butter in recipes where you want to add a rich, creamy texture. However, if you’re making a recipe where you want a neutral flavor, it’s best to stick with regular butter.
How do I store cultured butter to keep it fresh?
Cultured butter is a delicate ingredient that requires careful storage to keep it fresh. To store cultured butter, wrap it tightly in plastic wrap or wax paper and chill it in the refrigerator. It’s also a good idea to keep the butter away from strong-smelling foods, as it can absorb odors easily.
Cultured butter can also be frozen to keep it fresh for longer. To freeze cultured butter, wrap it tightly in plastic wrap or wax paper and place it in a freezer-safe bag. Frozen cultured butter will keep for several months, but it’s best to use it within a few weeks for the best flavor and texture.