Watch Pepe Saya make Cultured Butter - a short film by Rob Locke
A Culture of Butter - The Pepe Saya Story from FOOD WINE DINE on Vimeo.
FERMENTED, PERFECTED THEN CHURNED
Butter makes everything better. Vegemite without butter would just be yeast extract, peas without butter would just be peas, and popcorn without butter…ick, no thanks.
Pepe Saya’s Australian Cultured Butter is made using the best local ingredients - milk from happy cows, filtered water and a dash of home grown Aussie salt - because Pepe believes in making good food that is good for you. 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 then churned.
The cultures eat the sugars (Lactose) and carbohydrates in the cream and turn it into lactic acid (souring the cream), which adds flavour to the butter and fills it up with probiotic so it’s better for you too.
Pepe Saya’s Australian Cultured Butter is nutritious and delicious. Enjoy it with everything.
Pepe Saya full range available on Product Page:
Salted & Unsalted Cultured Butter,
Black Truffle Butter (seasonally)