Butter normally sold in Japan is classified as ‘sweet cream butter’, which is not fermented. On the other hand, ‘fermented butter’ is made by adding lactic acid bacteria to the fresh cream or the butter.
There are two methods to make fermented butter. In one method, lactic acid bacteria is adding to the fresh cream and fermenting it. In the other, lactic acid bacteria kneaded directly into the butter and fermenting it.
“Yotsuba fermented butter” is made by adding lactic acid bacteria to the cream and using a traditional method called the churn method.
In Europe, fermented butter (also known as cultured butter) has been the main style of butter since long ago, and is widely favoured by consumers.
Our ‘Yotsuba Fermented Butter’ butter combines the original sweetness of butter with a fresh, yoghurt-like tanginess and unique fragrance.