It’s a common question I’m asked at Farmers Markets … what is cultured butter anyway?  and how is it different from salted butter?  

Cultured Butter is butter that has been made with fresh cream and the addition of good bacteria (similar to the cultures used to make yogurt and cheese) The cheese culture thickens and ferments the cream which gives the finished product a tangier more complex flavour. Our Saffron cultured butter kits also include a 100mg vial of our saffron for added flavour

Infusing saffron into a warm liquid, in this case cream   is the best way to extract its delicate honey like flavour and colour. The saffron is steeped in the cream for 24 hours at room temperature. After this time, the cream can be churned to separate the butter fats from the buttermilk.

 Saffron cultured butter can be served on top of grilled steak or lobster, spread on homemade sourdough bread or use it to make a unique buttercream in cakes and biscuit fillings. The buttermilk can be used to make delicious saffron buttermilk pancakes and scones.