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Cultured (soured) butter, or European-style butter ("die Sauerrahmbutter") is made by incubating the cream for about 16 hours in the presence of bacteria specifically grown to sour milk products (as when you make quark, yogurt or sour cream). After incubation, it is churned in the usual ...
Actually the tangy taste is because Kerrygold is a cultured butter, not anything to do w/ the diet of the cows. The diet may make the color more golden and the butter a bit healthier due to the carotenes from the fresh pasture, though. Laura October 10, 2011 And, oh, yes–the poi...