> Many European butters are also cultured (meaning they’re made with added live cultures, resulting in a lactic flavor), which can further enhance the tanginess.
I'm surprised culturing is reduced to a single throwaway line, since it makes a huge difference in flavor: some of the heavily cultured butter brands out there are closer to cheese. If you're ever in Australia, try Pepe Saya on fresh sourdough!
I'm surprised culturing is reduced to a single throwaway line, since it makes a huge difference in flavor: some of the heavily cultured butter brands out there are closer to cheese. If you're ever in Australia, try Pepe Saya on fresh sourdough!