Cultured butter, on the other hand, is made by fermenting cream with lactic acid bacteria before churning. “Vermont Creamery also makes an excellent salted cultured butter, and I always go for local if I can,” for any and every occasion. Mary’s makes a really lovely cultured butter — and even a butter toffee from it.” Joachim adds Vital Farms to the list. There’s still a place for a humble house brand — especially in high-heat sautéing or baking where butter flavor isn’t the star. I’d rather go for a bike ride than skip butter on my toast.”If you’re still skeptical, Davis has the ultimate butter moment: a crusty baguette, a generous slab of fresh cultured butter, and maybe a few spring radishes.
