The question seems to echo everywhere I’m promoting my butter and it’s a question with merit! When I started making butter I added a lactic culture to sour the cream before churning to achieve a desired PH level for the sole purpose of enhanced flavour and not health benefits - “not many people want to know that their butter is alive”, people just want good tasting butter, forget all the other stuff.


ADJECTIVE: Denoting a substance which stimulates the growth of microorganisms, especially those with beneficial properties (such as those of the intestinal flora).
NOUN: A probiotic substance or preparation.

I decided it’s about time I got the butter tested for Lactic Organisms and consult good science for a better understanding of these so called “good Bacteria” and what exactly they do for the human body. Some surprising results and a great explanation from our good friends at Silliker lab. They define probiotics as:

“The normal flora found in the gastrointestinal tract of humans contains probiotic bacteria such as lactic acid bacteria. These bacteria help sort out useful versus harmful substances that you eat. They also convert lactose to lactase and compete with harmful bacteria for nutrients. They produce helpful antibacterial substances as a by-product and therefore promote a healthy environment for the gastrointestinal tract.
If lactic acid bacteria populations are below normal levels within your gut, a probiotic supplement is required to boost up the numbers to efficiently sort out the nutrients versus toxins present in your gastrointestinal tract. Lactic acid bacteria are typically present in yoghurt and fermented dairy products”


Buttermilk – 1 billion Total Lactic Organisms
Crème Fraiche – 720 million Total Lactic Organisms
Butter – 150 million Total Lactic Organisms


When it comes to butter, cultured butter is what you need to sink your teeth into. Pepe Saya products are alive with millions and billions of lactic organisms. In simpler terms, it means that if more of these lactic organisms are produced, the more flavoursome and creamy the butter is!

We add a lactic culture to sour the cream before churning to enhance these notes, and then let the cream ferment with a lactic culture for 25 hours. It is then left to age for four weeks before we churn. In this process the culture is naturally developing lactose into lactic acid, and by default we end up with probiotic butter, probiotic Crème Fraiche and probiotic Buttermilk. This formation of bacteria is creating those beautiful aromas and flavours that Pepe Saya is most famous for. Who thought butter could have so much going on behind the scenes? It’s amazing!


When the Culture in Pepe Saya Butter is active the butter will turn Lactic, the texture and consistency changes and the butter will have a very strong Lactic or Cheesy flavour. This is NOT RANCID, this is exactly how Cultured butter acts when the Culture is Activated.


You may notice that our butter is softer straight out of the fridge compared to supermarket brands. It’s a fairly simple explanation, Pepe Saya churns soured cream to make the butter and we do not add water to our process. We make pure butter !
Supermarkets however, stock generic brands that use 21st Century lean production methods. The butter oil is added with water and milk powders to produce perfect consistency and standardised products. Each brand may have their own way of producing butter for the supermarkets, but this is a good general comparison of the two. Pure butter made at home or from an Artisan producer such as Pepe Saya should be spreadable as ours is directly from the fridge.


In regards to gut health, Pepe Saya is actually really beneficial for producing antibacterial substances in the gastrointestinal tract, which acts as a sort of probiotic supplement. A probiotic is a substance that stimulates the growth of bacteria in the gut. Humans are producing probiotic bacteria such as lactic acid on a daily basis. This certain type of bacteria helps sort out and eliminate the harmful things hat we eat. A probiotic bacterium promotes a healthy behaviour in the gut.

So when you think about it, Pepe Saya is improving the growth of bacteria that helps regulate your gut! You can find lactic acid bacteria in yoghurt and fermented dairy products.

Think “good bacteria” and what it does for the body. Let’s face it, healthy eating includes treating your to those necessary GOOD fats. Cultured butter is one of those really valuable fats that our body needs, so get spreading!


Average butter has a uniform dispersion of water in oil but home churned butter has a more marbled texture, with grains of pure fat mixed with areas with higher water and milk solids. With a low moisture content producing flakier pastries and a high burning point, the butter is perfect for not only serving fresh with bread, but also for use in finest baked products. 

Lactic culture is added to encourage ripening and add flavour to the cream. Because it is ripened, cultured butter contains an extra dose of microorganisms making it a probiotic food. These tiny little bacteria actually already exist in our digestive tracts and help us break down what we eat. Cultured butter gives our bodies a supplementary probiotic boost. Australian cultured butter has an excellent fatty acid profile and high levels of Vitamins A & K.

The cream is separated from the milk and lactic culture is inoculated into the cream. It is then allowed to ferment and sour over a two-week period. The culture converts lactose into lactic acid which produces additional aroma compounds (such as diacetyl) which causes the extremely buttery scent and flavour that uncultured butter does not normally possess. The sour cream is then churned until the butter is formed, which is then kneaded and handworked to remove water and achieve the perfect consistency that cultured butter is known for.