Category: Columns: Tom Andersen

By Tom Andersen Fermented butter? Who’d have thought, but yes indeed it is. Nowadays they call it “cultured” butter and it is a premium, but in my grandma’s notebook from 1917 it is called “ripened.” Ripened as opposed to “sweet cream.” She typically cooked and baked with sweet-cream butter because it had a lighter flavor and was usually not salted,… Read More