Pepe Saya’s Australian Cultured Butter is made using the best local ingredients – milk from happy cows, filtered water and a dash of home grown Aussie salt – because Pepe believes in making good food that is good for you. The ‘culture’ in his butter is the good bacteria (lactobacillus) which is added to the cream, fermented for 24 hours and left to ripen over 3 weeks. The cultures eat the sugar (lactose) in the cream and turn it into lactic acid (souring the cream), which adds flavour to the butter and fills it up with probiotic so it’s better for you too.