Description
Pepe Saya Cultured Butter is the finest richest tasting butter on the market. This great taste is achieved by allowing its cream to be fermented and sour over a two-week period before being churned.
The culture converts lactose into lactic acid which produces additional aroma compounds (such as diacetyl); this causes the extremely buttery scent and flavour that uncultured butter does not normally possess.
Its low moisture content and a high burning point makes it perfect to cook with but is best enjoyed fresh with the finest baked breads you can find!
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