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Culturing butter can enhance its taste, extend shelf life, and add beneficial probiotics to the diet.

Cultured butter is made by fermenting cream from milk before churning, using live bacteria to add distinctive tartness and flavor.

Cultured butter typically has a higher fat content than regular butter, often around 82% compared to 80% for uncultured butter.

Cultured butter is more complex in flavor with a tangy, nutty taste, while regular butter is traditionally sweeter and more neutral in flavor.

Cultured butter has a long history in European cuisine and has been a traditional staple in countries like France and Ireland.

Due to its robust flavor, cultured butter is often used in baking, cooking, and as a finishing butter to enhance the taste of dishes.

The production of cultured butter involves fermenting cream using bacterial cultures, whereas regular butter skips the fermentation step.