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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: PING! Michael
Date: Sat, 23 Nov 2024 22:49:48 -0000 (UTC)
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On 2024-11-23, Bruce <Bruce@invalid.invalid> wrote:
> On Sat, 23 Nov 2024 20:24:23 -0000 (UTC), "Carol"
><cshenk@virginia-beach.com> wrote:
>
>>Cindy Hamilton wrote:
>>
>>> Ah.  Knowing that, I'll agree with you that Kerrygold is better.  I
>>> dislike cultured butter; it always tastes a little rancid to me.
>>> Oddly, I like that flavor in Hershey's chocolate.  Without it,
>>> milk chocolate just falls flat for me.  I prefer semisweet anyway.
>>
>>Same here.  No cultured butter, tastes faintly rancid to me.
>> 
>>> Given that, the store brand of butter is just fine for us.
>>
>>Same here.
>
> I've either never had cultured butter or always had cultured butter. I
> have no idea what difference youse are talking about. Maybe this is an
> issue that's specific for the United States of Taliban?

You probably always had cultured butter.  Or your taste buds can't
tell the difference.

Google's AI tells me:
"In Australia, "sweet cream butter" refers to the standard type of
butter, meaning it's made from fresh, pasteurized cream and is
considered the most common butter available, similar to what is found in
the US, UK, and many other countries outside of mainland Europe;
essentially, it's just plain butter made from fresh cream, not cultured
cream."

I imagine cultured butter was more popular in the U.S. prior to
refrigeration.

-- 
Cindy Hamilton