Pepe Saya Cultured Butter
Pepe Saya cultured butter,
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!
Pepe Saya adds 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 being churned. Who thought butter could have so much going on behind the scenes? This butter needs to be tried to be believed.