An experimental butter. Crème fraîche and double cream from Helsett Farm in Cornwall, mixed in equal parts and left to ripen at room temperature for 2 days. I added about 90 grams of clear live yoghurt whey, mixed it gently, and will leave it another day to see what happens. I hope the whey will act as a lactic starter, and together with the other live cultures that colonise the creams will give an acidic edge to the butter. Whether or not the mixture will eventually whip and split into butter and buttermilk, I don’t know.
If so, the butter will be the first butter served during our residency at House of Wolf starting November 6th (blanchandshock.com) and the buttermilk will be an ingredient in the bread we are testing this week.