How is French butter different?

Why does butter taste better in France?

Culturing is a process most commonly used in France, which means that the cream from the milk is left to ferment before it is churned. By introducing bacteria to the cream, the sugars are converted to lactic acid, giving it a sourer and ‘buttery’ taste. This culturing is what makes French butter so irresistible.

What does French butter taste like?

One reason is that European butter standards require a higher butterfat content. French butter is cultured (like yogurt), so it has a deeper flavor profile, almost tangy but not quite. The churning process is slightly different than here in the US, resulting in a creamier consistency.

What makes European-Style Butter different from butter made in the US?

Typically churned longer than American butter, European butter has between 82 and 85 percent butterfat (European Union regulations call for between 80 and 90 percent in salted and between 82 and 90 in unsalted). It also has a richer taste, softer texture, and is brighter yellow in color than its American counterpart.

Whats the difference between French butter and regular butter?

The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at 80 percent and include up to 2 percent salt).

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Why is French butter white?

Beurre blanc (“white butter” in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which softened whole butter is whisked in off the heat to prevent separation.

What is French butter used for?

It’s perhaps the best-known French butter brand around the world, sold in 160 countries and counting. And of course, they also make some rather well-known cheeses. Available salted or unsalted, it’s great for baking, as well as slathering on a crusty baguette.

What is Normandy butter?

Le Beurre D’Isigny (‘The Butter from Isigny’) is a renowned, high quality butter produced in the Normandy région in Northwest France. It is made from only the freshest cow’s milk, taken between 24 and 48 hours of natural production, where it is then refined through the old-fashioned churning process.