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Unit 4, 3 Wood St, Tempe NSW 2044
Phone: 02 9559 1113

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Unit 4, 3 Wood St, Tempe NSW 2044
Phone: 02 9559 1113

SUBSCRIBE TO PEPE SAYA

X

For the latest Butter Scoop!



Unit 4, 3 Wood St, Tempe NSW 2044
Phone: 02 9559 1113
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BUTTER CARE

UNDERSTANDING PEPE SAYA CULTURED BUTTER

Our number one priority at Pepe Saya is to make REAL food. In our case, this is cultured butter with no preservatives or additives. A culture is added to give the butter a more buttery flavour. The information below will help you to understand the product we are making, as we always run into issues at the beginning of summer regarding temperature of the butter. Please read and educate yourself to prevent these problems happening to you!

 

HEAT AFFECTS CULTURED BUTTER FLAVOUR

Unfortunately when the butter leaves our factory we have no control of the butter. A big problem in our cold chain logistics is the time it takes for the butter to be stored in the cool room during a delivery. That time period can be up to an hour this results in the butter warming to 12°C and above causing the culture to activate which inturn affects the flavour of the butter

WHAT IS PEPE SAYA CULTURED BUTTER?

INGREDIENTS: Cream, Culture and Salt (unless it's unsalted butter)

CREAM

The farm gate cream is left to sit in a cool room for approximately 1 week, allowing the proteins and fat to separate a little. The cream is then heated to 42°C and a lactobacillus culture is added. The inoculated cream is set to ferment over a 24 hour period, which eventuates into our Crème Fraîche.

FERMENTATION

During fermentation, the bacteria culture eats the lactose (milk sugar) in the cream and converts into lactic acid, giving the product that creamy flavor.

AGING OF THE CRÈME FRAÎCHE

The Crème Fraîche is then left to ferment in the cool room for a further 3 to 4 weeks. This develops the flavor profile, as during this time the bacteria culture is still eating the lactose at a decelerated rate.

CHURN, KNEAD & PACK

The soured cream (Crème Fraîche) is then churned and kneaded by hand. Salt is also added at this stage. Then lastly, it is packed.

DISTRIBUTION

Pepe Saya makes butter to order, we work on a par level of the week before and estimate what quantities we will need to churn.

The butter you receive from Pepe Saya and our authorized distributors is fresh Cultured Butter. This is our number one priority

PRODUCTION & BEST BEFORE DATE

From the production date, the butter has a three month Best Before time frame.

WHAT ARE ACTIVE CULTURES IN PEPE SAYA BUTTER?

ACTIVE CULTURE

When Pepe Saya Cultured Butter goes above a temperature of 12°C, the culture in the Butter becomes activated and it is not a culture that you can stop. Once the culture is active the flavor, texture and taste change almost over night to a lactic flavor (some describe this as Cheesy).

STORING

Pepe Saya Cultured Butter needs to stay at below 4°C to keep optimum flavor profile. If you keep Pepe Saya Butter for long periods of time, we recommend it?s best to freeze the butter and it should last 3 month past Best Before date depending if it was stored properly prior to freezing and will hold the flavor and taste perfectly. We cannot stress enough about the importance of you checking the temperature of the butter on arrival!

LACTIC FLAVOUR

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 flavor. This is not RANCID, this is exactly how Cultured butter acts when the Culture is Activated.

RANCIDITY

Butters' enemy is: WATER, LIGHT & AIR
When butter is exposed to water, light and air the surface area of the butter becomes oxidized and it will have a slight metallic flavour.

TO AVOID RANCIDITY


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Pepe Saya Butter Co. Unit4, 3 Wood St, Tempe NSW 2044