A CULTURE OF BETTER butter

Butter is synonymous with good food, but cultured butter offers a deliciously sustainable, artisanal take on the popular spread. We chat to two butter connoisseurs to find out more.

- Ally McManus

Synonymous with good food, butter is the foundation of many of the best dishes to come out of any kitchen. The dairy product is created from the proteins and fats found in milk and cream, and is made by churning the milk to separate the solids from the liquid (buttermilk). While butter is mainly made from cow's milk, it is also made from the milk of other animals such as sheep, goat and buffalo. There's also a variety of different types of butter on the market such as salted, unsalted, grass-fed, clarified and cultured.

Butter has a rich flavour and creamy texture due to its high concentration of fat, which makes it great for high-heat cooking. It's also a popular ingredient in baked goods and desserts, as well as a tasty spread on bread and a delicious addition to roasts and pasta dishes.

Cultured butter is an artisanal take on the spread, which is created by culturing the cream before turning it into butter. More popular in European countries, this style of butter has a more complex and tangy flavour and is longer-lasting, whereas most Australian-made butter has a sweeter flavour. Many small-batch butteries in Australia are focusing on cultured butter to celebrate this European-inspired take on the spread.

What are the health benefits of eating butter?

According to Monica Cavarsan, butter from grass-fed cows is higher in many nutrients than butter from grain-fed cows, which makes it a healthier option. “Butter is a rich source of vitamins A, D, E, B12 and K2, thanks to cows grazing on fresh, green grass, which is different to butter from cows that are fed processed, grain-based feeds or conserved grass. Butter does not carry trans-fats like processed foods do. Instead, it is a dairy trans-fat, which is considered healthy."