Butter but low-fat cultured

Low-fat cultured butter pear is a dairy ingredient obtained from fermenting cream before churning. This fermentation provides a slightly acidic and more complex flavor compared to traditional butter. Being low in fat, it offers a lighter alternative for those looking to reduce fat consumption without giving up the characteristic texture and flavor of cultured butter.

Cultured butter pear has its origins in traditional European butter-making techniques, especially in countries like France and Germany, where cream fermentation is a common practice to enhance the product's flavor and preservation. Currently, its production has spread to various regions, including Latin America.

Among its properties, its reduced fat content stands out, making it ideal for healthier preparations. Furthermore, fermentation provides natural probiotics that can aid digestion, and its unique flavor enhances the taste profile of sauces, baked goods, and pastries.

Synonyms in Latin American Spanish for this ingredient include: low-fat fermented butter, light cultured butter, or simply light fermented butter. Although the exact term may vary by country, these names reflect the same concept of cultured butter with lower fat content.