anyone tried organic unsalted cultured butter from organic valley?

[hae young]

hey! i found some online shop, in my region, selling this cultured butter from company or union organic valley.
i have never tasted cultured butter. is it diffrent in taste either in raw or in baked form?
untill now,i usually used unsalted butter from company anchor in new zealand. and later found it has slight amount of transfat.
this cultured butter from organic valley claims the butter contains no trans fat.
and if i purchas this cultured one, can i freeze it?
i am not heavy butter eater so itend to use it only for the occasions of baking.

[visciole]

I like it, too. In fact I like all of the Organic Valley dairy products I've tried. It's a good company.

[ninrn]

I use this brand and type of butter all the time and keep it in the freezer with no problems. Cultured butter is not that different from sweet cream butter. It just means the cream was slightly fermented before being churned. Cultured butter is widely used in Europe, and in the old days, most butter was cultured since portions of milk were set aside over the course of several days to turn into butter later, and would, of course, curdle a little in that time. I think that's why they call buttermilk buttermilk, - because it was the soured milk which would be made into butter. When uncooked, cultured butter has a slightly stronger taste than the non-pasteurized kind, but it cooks and bakes exactly the same way. If you want a very pure, light and creamy tasting butter, use the unsalted sweet cream variety, but if you want a deeper, richer, lingering buttery flavor, go with cultured butter. Some people say the cultures added to the butter make it easier to digest, but I don't really know anything about that. For making ghee, however, I think uncultured, unsalted butter is best.

[Caitlin McGrath]

The Organic Valley butter is a very good product if you like cultured butter. Cultured butter has a bit of a tangy flavor (similar to the way other cultured dairy products, such as yogurt, do, though cultured butter isn't as "sour" as yogurt). Mostly people use it for spreading on bread rather than baking.

All butter has a slight amount of naturally occurring trans-fat. The reason that you might see trans-fat listed for Anchor butter but not for Organic Valley on the companies' websites is that different countries have different requirements for labeling. In the United States, if a food has less than .5 gram trans-fat in one "serving" (.5 ounce=1 "serving" of butter), it is allowed to label it as 0 grams trans-fat. So Organic Valley has a slight amount of naturally occurring trans-fat, but per U.S. law, is allowed to list none.

[hae young]

thans for the answer.

i heard that the cultured butters are from the cows that was grass fed.

is it also same for those plain unsalted butters from company anchor?

[ninrn]

I think, though I'm not positive, that all the farms selling milk of OV pasture their cows. That's not to say they are exclusively grass-fed, but I've read a statement from someone in the company saying they do not buy feed lot milk.

[Thiebaud]

http://www.organicvalley.coop/why-org...

[Ruth Lafler]

In addition to their cultured butter Organic Valley makes a butter that is specifically called "pastured butter." It's seasonal and/or regional because OV is a cooperative with farms all over the country, including regions where cows can graze virtually all year and areas where they have to be fed part of the year.