Siobhan Perricone wrote:

> I thought I just sent a post about cultured butter, but I'm not seeing =
it,
> so I'm giving it another shot before I search for a bigger bug...
>=20
> I bought some cultured butter today and I need to make something stunni=
ngly
> good for my husband with it to justify the extravagance. ;D Low carb w=
ould
> be best, though. Any thoughts?

Cultured butter is butter made from a soured (or "clabbered" or=20
"cultured") cream. It will have a subtle tang that sweet cream butter=20
(made from unsoured cream) doesn't have. The most obvious use where=20
you can taste the difference is as a spread on a very neutral bread or=20
cracker.

For a low-carb use, consider it as a dressing for nuked spaghetti=20
squash. Use it in a lightly-seasoned, coarse chicken liver pat=E9. Try=20
it with zucchini cut into long strands and saut=E9ed with a bit of onion.=


Pastorio