Unsalted cultured butter is a type of butter that is made from cream that has been fermented with lactic acid bacteria. This fermentation process gives the butter a slightly tangy and complex flavor. Like regular unsalted butter, it does not contain any added salt, which makes it a versatile ingredient in both sweet and savory recipes. Unsalted cultured butter is often preferred by chefs and bakers for its rich and creamy taste, as well as its ability to enhance the flavors of other ingredients. It can be used in baking, cooking, and spreading on bread or toast.
