Making the best butter
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