3 ms·
The lactic acid tanginess from bacterial cultures is the biggest difference in the taste difference between European and American butter IMO. The 84% vs. 82% fa
by ssnistfajen 3y ago
The lactic acid tanginess from bacterial cultures is the biggest difference in the taste difference between European and American butter IMO. The 84% vs. 82% fat thing is way too overrated as I've had uncultured butter made in both ratios and they were virtually indistinguiable as spreads.