Fermented Perfected

Pepe Saya’s Australian Cultured Butter is made using the best local milk. The ‘culture’ in his butter is the good bacteria (lactobacillus) which is added to the cream, fermented for 24 hours and left to ripen over 3 weeks.

The cultures eat the sugar (lactose) in the cream and turn it into lactic acid (souring the cream), which adds flavour to the butter.