What Exactly Is Cultured Butter?
Cultured butter is a type of butter made by fermenting fresh cream with live bacterial cultures before churning. This fermentation gives the butter a subtle tangy flavour, a creamier texture, and extra complexity compared to regular butter.
In simple terms, it’s butter plus a touch of natural fermentation — similar to how yoghurt or sour cream is made.
How Cultured Butter Is Made
Traditional butter is just churned cream. Cultured butter adds an extra step:
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Fresh cream is left to rest at room temperature with lactic acid cultures.
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Over about 24 hours, the cultures ferment the cream, creating a slightly sour taste and adding probiotics.
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The cream is then churned into butter, sometimes rinsed with cold water and finished with a touch of sea salt.
This process has been used in Europe for centuries, especially before refrigeration.
Cultured Butter vs Regular Butter
| Feature | Cultured Butter | Regular Butter |
|---|---|---|
| Flavour | Tangy, complex, slightly nutty | Mild, creamy, neutral |
| Texture | Softer, creamier, “fluffier” | Firmer, more solid |
| Nutrients | Contains probiotics, may aid digestion | No probiotics |
| Best Use | Baking, spreading, gourmet dishes | Everyday cooking & general use |
Is Cultured Butter Healthier?
Cultured butter offers several advantages over standard butter:
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Probiotic benefits → live cultures support gut health.
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Digestive enzymes → easier to digest, especially for those sensitive to lactose.
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Vitamin boost → may improve absorption of B vitamins and Vitamin K2.
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Healthy fats → rich in calcium, good fats, and antioxidants.
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Better flavour & texture → enhances baking, pastries, and spreads.
👉 Like many foods, butter should be enjoyed in moderation — but choosing cultured butter adds both taste and potential health perks.
Health Benefits Linked to Cultured Butter
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Supports Gut Health – probiotics from live cultures can improve digestion.
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Bone Strength – calcium and Vitamin D support bone density.
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Immune Function – probiotics may help balance gut flora for immunity.
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Skin & Eye Health – beta-carotene and Vitamin E protect skin and vision.
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Energy & Vitality – natural fats are easily used by the body for energy.
Why We Use Cultured Butter in Lowrey Cookies
At Lowrey Foods, our butter cookies are made with 42% New Zealand cultured butter. Why? Because it gives:
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Unmatched flavour – buttery, rich, with a slight tang.
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Perfect texture – melt-in-your-mouth softness.
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Clean ingredients – no additives, just butter, flour, sugar, and salt.
This is why Lowrey cookies stand out — simple ingredients, elevated by cultured butter.
FAQ: Cultured Butter
Q: Does cultured butter taste sour?
It’s not sour — just lightly tangy, like yoghurt compared to milk.
Q: Can I use cultured butter in baking?
Yes. In fact, bakers love it for pastries, cookies, and sourdough bread.
Q: Is cultured butter better than regular butter?
For flavour and digestibility, yes. For everyday cooking, both work fine.
Final Thoughts
So, what is cultured butter? It’s a delicious upgrade to regular butter — fermented cream churned into a smooth, tangy, nutrient-rich spread.
At Lowrey Foods, we use cultured butter to give our cookies a luxurious taste and melt-in-your-mouth texture. Once you try them, you’ll see why cultured butter makes all the difference.
👉 Browse our Butter Cookies Collection and taste the richness of cultured butter in every bite.
