Pepe Saya Butter
Gold Medal winner at the 2010 Royal Melbourne Show
Pepe Saya is an Australian cultured butter with a full flavoured, very buttery tasting product. It is 100% natural.
The process of making Cultured Butter begins when the cream is separated from pasteurised cow's milk. Lactic culture (friendly bacteria) is then inoculated into the cream and allowed to ferment and sour. The culture converts milk sugar into lactic acid. The fermention process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavoured and more 'buttery' tasting product. The soured cream is ripened to allow maximum flavour and aroma to develop. The sour cream is then churned until the butter appears; the butter is kneaded and worked to remove the water and achieve the desired consistency.
To see how Pepe Saya butter is made, see it at this link