food

Mak­ing the best but­ter

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

BUT­TER mak­ing is a lost art. Ask to­day’s chil­dren where but­ter comes from and their an­swer will be from the store.

And rightly so. When but­ter is so eas­ily avail­able, why would any­one bother mak­ing their own at home.

Renowned but­ter maker Pierre Issa, of the Pepe Saya But­ter Co, says au­then­tic taste is the main rea­son why home­made but­ter needs to be put on a pedestal.

It’s pure, rich, creamy and tasty. It is also in­cred­i­bly sat­is­fy­ing craft­ing some­thing so beau­ti­ful by hand, he says.

“I love how it’s an age-old in­gre­di­ent and some­thing peo­ple can’t live with­out,” Issa says.

“Peo­ple are ob­sessed with flavour. But­ter makes ev­ery­thing taste bet­ter.’’

Issa will be demon­strat­ing how to make but­ter at a Par­ra­matta Park Trust free event called A Day at the Dairy.

“The classes re­ally open peo­ple’s minds to what they are eat­ing ... we are so re­moved from where and how food is made,” he says.

“I love how cream can be turned into a mag­i­cal food – but­ter. Home­made is best, es­pe­cially if you know what you are do­ing, you can eat it just made straight af­ter churn­ing,” he adds.

Issa ad­mits it can be hard tak­ing the first step.

“When I started, I could not find any in­for­ma­tion about but­ter mak­ing on a small scale, I had to go back into time, look­ing through old books from the 1850s and early 1900s,” he says.

“Over time peo­ple have for­got­ten the flavour of cul­tured and hand­made foods.”

But the taste at the end of the process makes it all worth­while, he says.

The Day at the Dairy event is on Satur­day, Oc­to­ber 29, from 11am to 4pm. It will be held at the his­toric Dairy and Rangers Cot­tages at Par­ra­matta Park.

There will also be dairy-themed food stalls, demon­stra­tions and talks. For more de­tails see: par­ra­park.com.au

Renowned but­ter maker Pierre Issa of Pepe Saya But­ter Co. Pic­ture: Daniel Aarons

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