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Have you ever seen cultured butter on the supermarket shelves in your city and maybe you are wondering where to buy artisan cultured butter Jakarta ? Why there are so many people are searching for it ? Find out exactly what it is and why you might like it. Professional bakers know the importance of good butter. The butter is what makes the pie crust so flaky, what makes the homemade biscuits so creamy and the pies melt in your mouth. If you’re a baker looking to improve your butter recipe, you may want to skip the brand you’re used to and opt for cultured butter instead. Not used to cultured butter? Don’t worry. We will answer all your questions, what is cultured butter like? And why is it so good?


How Is Cultured Butter Different From Traditional Butter?

The everyday butter you buy at the supermarket is made from a fairly simple recipe; only the fresh cream is whipped and whipped until it forms solid butter. That’s it (unless you prefer salted butter, then cream of milk and a pinch of salt). Cultured butter follows a slightly different process. To make cultured butter, bacterial cultures are added to pasteurized cream or it can be done using the natural bacteria present in milk using a special technique. This cream is allowed to ferment. During that time it thickens and, according to Adeline Druart, President of Vermont Creamery, will develop a very sharp taste.


Fermentation times vary, but Adeline says: Making cultured butter is like making wine. You want to ferment your cream like wine, slowly, for the best aroma. The longer you ferment, the better. At Vermont Creamery, the cream is allowed to stand for 20 hours before being stirred.


Taste and Information Where to Buy Artisan Cultured Butter Jakarta

What Does Cultured Butter Taste Like?

Cream fermentation definitely affects how this type of butter tastes. In the words of Taste of Home’s Prep Kitchen Manager and professional baker Catherine Ward: Cultured butter goes a long way. Basically, cultured butter has a more pronounced buttery taste. It is thicker than traditional butter with just a slight odor from its fermentation the same way you can detect a slight tangy taste in buttermilk or yogurt. If you choose salted cultured butter, the flavor will be more noticeable. Simply put, if you enjoy using butter in your cakes, you will enjoy the taste of the fermented cultured butter.


When Should You Use Cultured Butter?

You can use cultured butter in any dish that calls for butter, no need to tweak or alter any recipe. While you can use cultured butter in any recipe, it really shines in baking. According to Deputy Editor James Schend: It will only make things better. Not only will the taste show up in your cake, but James also explains that the slightly acidity of this butter can result in a more tender cake.


That being said, cultured butter is more expensive than your regular butter. You may want to use it in recipes where the butter really stands out. James recommends using cultured butter to make biscuits, pancakes, shortbread or pound cakes. In this recipe, you’ll really notice the extra flavor that cultured butter provides.


Where Can You Buy Cultured Butter?

You can find cultured butter on most supermarket shelves alongside other butter options. Most supermarkets carry unique types of butter these days. If you can’t find it at your local store, check where to sell Vermont Creamery butter if you’re in Indonesia, a cultured butter that produces a very strong and creamy taste in the dish. You’ll find locations near you that sell the cultured butter so you can try it for yourself.


The History of Shortbread Cookies and Artisan Cultured Butter Jakarta

One of the famous cakes that are delicious and use butter as the main ingredient are shortbread cookies. Scottish cuisine has always been distinct from the culinary ventures south of the Border. The Romans influenced English cuisine but because they did not venture deep into Scotland, historically Scottish cuisine developed slowly. Scottish cooking method through French influence and then served to English nobility. Queen Victoria and Prince Albert acquired Balmoral in the 19th century bringing rich food from the English court, they also enjoyed serving traditional Scottish dishes to important diners.


Through the ‘Taste of Scotland’ scheme which promotes authentic and innovative Scottish cuisine, Scottish cuisine has enjoyed the rise and now many believe that the best food in England can be found there. Scottish chefs have always been famous for their soups, haggis (a dish traditionally served on Burns Night) and their cakes, especially scones, pancakes, fruitcakes, oat cakes and shortbread cookies.


The story of shortbread begins with the medieval “biscuit bread”. Dough left over from baking is dried in low ovens until it hardens into a kind of rusk; the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter and the biscuit bread developed into shortbread.


Shortbread was an expensive luxury and for the common people it was a special treat reserved only for special occasions like weddings, Christmas and New Years. In Scotland there is a tradition of breaking decorated cakes on the heads of the newlyweds at the threshold of their new home. The custom of eating cake on New Year’s Day has its origins in the ancient pagan Yule Cake, which symbolized the sun. Shortbread has been associated with Mary, Queen of Scots, who in the mid-16th century was said to have particularly loved Petticoat Tails, a thin, crunchy, buttery bread originally flavored with caraway seeds.


But these traditional Scottish cookie biscuits actually date back to the 12th century. There are many different recipes and regional variations for cakes. The following recipe uses rice flour to give it a slightly grainy texture.


Scottish Shortbreads:

– 170 grams of flour

– 56 grams of caster sugar

– 28 grams of icing sugar

– 56 grams of rice flour

– 140 grams of butter

– A pinch of salt


Preheat the oven to 140 degrees Celsius. In a bowl mix together, cream with sugar and butter. Sift flour and salt. Mix by hand until the dough is stiff. Roll out dough to 1/2 inch thickness. Shape into rounds and prick with a fork. Bake in the oven until golden brown, about 30 to 40 minutes.


This cake is a popular souvenir from Scotland. As well as plain shortbread, shortbread filled with fruit, nuts and chocolate is now available, beautifully wrapped in tartan or served in a tartan box. This is information on how to make shortbread cookies and don’t forget to prepare butter by looking for information on where to buy artisan cultured butterĀ  Jakarta or any other city in Indonesia.