Ploughgate Creamery Cultured Butter Coarse Sea Salt

$24.95

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Ploughgate Creamery’s cultured butter is more rich, tangy and nutty than your average supermarket stick. The Coarse Sea Salt version is thick, creamy and studded with crunchy salt crystals that add a pop of flavor to each bite. What makes it so complex? The active culture: Strains are added to farm-fresh cream then inoculated for 24 hours, imparting a distinct intensity, appearance and tangy-sweet flavor. Small batches are then barrel-churned, allowing for the separation of yellow butter grains and buttermilk. Ploughgate’s team then kneads in sea salt by hand—which adds a subtle grainy texture—and manually shapes the butter into balls, before wrapping them in parchment. Cultured butter has a higher fat percentage (it loses water during the fermentation process) than the average grocery store stick, making it great for soups, steak dinners, mashed potatoes, sauces and baked goods, like pie crusts or shortbread. We love spreading it on crusty sourdough bread or slathering whole birds before roasting, for the crispiest golden skin. Sold in a set of two 8-ounce butter balls.

Cream, Sea Salt
Allergens: Dairy

Net Weight/Volume: 8 ounces each (16 ounces total)
Place of Origin: Vermont

Try stuffing the sea salt butter under chicken skin before roasting, as a compound butter for basting steak or whipped into mashed potatoes. Use it when making pie dough for a flaky, rich crust. It’s also great in its simplest form: spread on to a piece of toast or sourdough bread. We especially like it in our Browned Butter Skillet Cornbread, Lemon Caraway Butter Cake and Butter-Braised Tomato Soup.

If using a butter keeper, store on the counter for up to a week. Otherwise, keep in fridge (up to two months) or freezer (6 months).