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Cultured butter is like normal butter on steroids: more butterfat, more sweet, tangy dairy flavor (owing to the fermented cream), more color and greater overall incentive to spread it on all manners of baked goods. Consumed more frequently in Europe, we've decided to bring the trend stateside in a big way, because cultured butter is absolutely delicious. Break out the flour, preheat the oven and once you've mastered this form of butter, move on to the next: ghee.

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