cultured butter Sea Salt
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![Sea Salt](http://www.vermontcreamery.com/cdn/shop/products/VC-SeaSaltRendering_V2_x1880.png?v=1663016264)
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Deliciously Cultured, Ridiculously Creamy
Our 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.
AVAILABLE IN:
8 Oz
rich & creamy
cultured over time
82% butterfat
notes of buttermilk & hazelnut
INGREDIENTS
Cream, Sea Salt, Cultures. CONTAINS: Milk
NUTRITION FACTS
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because it's made better...
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what is cultured butter?
Cultured butter is made in the European-style with pasteurized cream in a churn just like regular butter, but with one added step. After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds. This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter. After the fermentation, the cream is churned into butter.
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