Culturing Buttermilk for Cheese

Cultured butter is made by fermenting cream with bacteria, resulting in a tangy, complex, and slightly higher fat (82–85%) product, whereas uncultured (sweet cream) butter uses fresh cream for a milder taste and lower (~80%) fat. Cultured butter offers a richer mouthfeel, better functionality in pastries, and potential digestive benefits, but is more expensive.

Cultured Butter

• Production: Cream is fermented with live bacteria (similar to yogurt) before churning.
• Flavor & Texture: Tangy, slightly acidic, and "cheesy" with a richer, denser texture.
• Fat Content: Higher (usually 82–85%).
• Best Uses: Spreading, finishing dishes, and baking (adds flakiness to crusts).
• Health: Can be easier to digest due to lower lactose and may provide probiotics. 

Uncultured Butter

• Production: Made from fresh, pasteurized cream without fermentation.
• Flavor & Texture: Mild, sweet, and creamy.
• Fat Content: Standard (usually 80–82%).
• Best Uses: General cooking, sautéing, and baking where a neutral flavor is preferred.
• Availability: The standard, commonly found, and cheaper option. 

Cultured butter, often referred to as European-style butter, is considered a premium product, while uncultured is standard American butter.