Cultured Butter
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Made from fermented cream, Cultured Butter has a richer, more “buttery” flavor than other butters. Cultured butter is more popular in Europe, and sometimes called “European-style butter” when sold in the United States.


There are a few processes for making cultured butter. One is through actual fermentation where the milk sours on its own as bacteria turns the milk sugars into lactic acid. The second method for creating cultured butter (which gained popularity in the 1970s) is to add bacteria cultures and lactic acid to the pasteurized cream butter, creating a more artificial product that is “flavored” rather than cultured.

Low Fat


Low Calorie