What to do with funky butter

[rhiandmoi]

I bought some cultured butter at the Farmer's market, and I do not like the flavor. At all. It is very cheesy. What can I do with it, that the cheesy flavor is not going to come through? I'm not against just tossing it, it is that strongly flavored, but I'm willing to give it a shot if it can still be used.

[Aubergine68]

Cultured butter is an acquired taste. I have not acquired the taste for it yet myself, I must confess.

I use ours in sauteeing and strongly flavored cooking -- fried onions, Christmas turkey stuffing with onion, alfredo sauce with garlic and cheese, etc. and it is lovely.

[Magelet]

I'm not sure about uses, maybe cooking?
I wouldn't give up on cultured butter until you've tried another type. We didn't find it very strong flavored even in the begining, maybe different butters are different

[tanyalynn]

Would cooking it in something that has cheese cover/incorporate the flavor? I was just reading a homemade macaroni and cheese recipe, I think that's why this occurred to me.

[ursusarctos]

Sometimes our cultured butter is cheesy too. I don't care for it but we are too poor to throw it out, so I usually try to cook with it as much as possible and then I don't notice the taste.

But yeah, sometimes even different batches are less cheesy... it seems kind of random. And one brand we get is never cheesy at all. So yeah, I wouldn't give up on cultured butter altogether based on one funky batch.

[rhiandmoi]

We normally have cultured butter for toast, veggies, etc. This was a different source than normal, and I think this is just a funky batch because the samples were not cheesy at all.

That is a good idea about using it to make mac and cheese. I think that is the only way it's going to work for me. It is so strong that it smells like sharp cheddar.

[blueridgewoman]

You can make it into ghee and that will probably eliminate or signficantly reduce the cheesy taste.

[WorldsBestMom]

I probably would have thrown it out.