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Spreading Culture Making Cultured Butter at Home, NYTimes

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Food Media

Spreading Culture Making Cultured Butter at Home, NYTimes

HillJ | Oct 10, 2013 09:31 PM

Source: NYTimes
http://www.nytimes.com/2013/10/09/din...

Here is a complete list of the rankings:

1. Vermont Creamery: Appealing, creamy mouth feel, good salt and a deeply buttery flavor.

2. Pamplie: Classic and rich, this was well-balanced and very clean-tasting.

3. President: Nutty, complex and nicely salted.

4. Double Devon Cream: Subtle milky flavor, with a pleasing popcorn note.

5. Celles Sur Belles: Sweet, with a gentle tang; very lightly salted.

6. Kerry Gold: Balanced and robust, with a dense texture.

7. Celles sur Belles Baratte: Made in small batches in barrel-shaped churns, this butter was lightly salted and very clean-tasting.

8. Vermont Creamery Fleur de Sel: Made with large chunks of sea salt, some tasters found this ultra-creamy butter too salty.

9. Plugras: Slightly greasy mouth feel and nutty flavor, with a slightly peppery finish.

10. Organic Valley: Herbal and nicely buttery, but slightly waxy.

11. Lurpak: Mild with lactic notes.

12. Delitia Parmigiano-Reggiano Butter: This had a Parmesan funkiness that was off-putting to some of our tasters.

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