Delicious, creamy, rich European style butter…easy to make and so worth making from scratch. The secret? Culture the cream before churning the butter!
I didn’t eat real butter on the regular until I moved to Germany as a teen. I love the rich taste and creamy texture of European style butter, and splurge on it every once in a while in the US. But now that I know how to make it from scratch, I guarantee it will make a frequent appearance in my kitchen!
I usually reserve cultured European butter for times when I’ll really enjoy it, like on scones. I don’t usually bake with it, unless a recipe specifically calls for European cultured butter (which has a higher fat content and lower water content than US butter). If you do want to bake with this European style butter, just double or triple the recipe to meet your needs.