Ingredients: Cream (from pasteurized cow’s milk), lactic culture.

Nutritional information: Energy: 1794 Kj/100ml, protein: 21g/ml, total fat: 60.0gm/100ml, saturated fat: 40.1gm/100ml, carbohydrates: 18gm/100ml, sugar: 1.2gm/100ml, sodium: 21mg/100ml.

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The delicious soured cream that helps Pepe Saya Butter tastes so good. Made the traditional way, everyone enjoys authentic, thick Crème Fraiche.

Size: 200 ML plastic retail tamper-proof container,

Ingredients: Cream (from pasteurized cow’s milk), lactic culture.

Nutritional information: serves 4 (50gm/serve). Energy: 1794 Kj/100ml, protein: 21g/ml, total fat: 60.0gm/100ml, saturated fat: 40.1gm/100ml, carbohydrates: 18gm/100ml, sugar: 1.2gm/100ml, sodium: 21mg/100ml.

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Size: 180-200g logs with Pepe Saya tabs.

The post Pepe Saya Cultured Salted Butter Logs 2.5kg appeared first on Bottega Rotolo.

Ghee is a favourite of those with intolerances to lactose or casein as it contains less than 1% of either of those potentially inflammatory substances, it has numerous holistic applications, can be stored without refrigeration for long periods of time, and is excellent for cooking with its high smoke point of 230c.

Pepe Saya Ghee is derived from their unsalted cultured butter, the finished product produces an extra special nutty flavour.

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Ingredients: Cream (from pasteurized cow’s milk), Tartaric acid.

Nutritional Information: Energy: 1794 Kj/100ml, protein: 21g/ml, total fat: 60.0gm/100ml, saturated fat: 40.1gm/100ml, carbohydrates: 18.4gm/100ml, sugar: 1.2gm/100ml, sodium: 21mg/100ml.

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The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.

The post Pepe Saya Salted Cultured Butter 15g appeared first on Bottega Rotolo.

The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.

Size: 225g

The post Pepe Saya Salted Cultured Butter 225g appeared first on Bottega Rotolo.

The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5-2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 3-4 weeks of ageing is allowed before churning the crème fraîche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved.

Size: 225g

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