Whey/Butter Showdown

For a  Blanch & Shock  event two weeks ago, I made a batch of butter to be served infused with fried mushrooms and seaweed, to make an umami spread served with butter - a distant relative of dripping served with bread. 
 I inoculated 500 grams of  Helsett Farm  cream with 200 grams of their live crème fraîche, and left it to colonise the cream for three days and nights, at room temperature (around 21C during the day, dropping to 19C at night. I recently bought an incredibly cheap plate warming blanket thing from Lidl, which heats up fast, but lacks a variable control and claims to hit 70C, which would destroy the bacteria ripening the cream. Until I have put together a PID controller to regulate it, the temperature of my kitchen will have to suffice. 
 I whipped the butter after chilling it briefly, draining the first and second waves of buttermilk that broke (to be used in an unrelated sauce) and then whipping the mass, with some of the buttermilk and 0.5% salt. The smell was extremely buttery, rich in what I have learned to recognise as diacetyl, an aromatic compound in butter. The taste was rich without being especially grassy or herbaceous like it might be in summer. I packed it and cooled it before it was later infused with powdered dulse and fried girolle and chestnut mushrooms. 
 Two days later, and left with a decent amount of the butter, I added three large scoops to a container of live yoghurt whey to try and instigate a kind of bacterial showdown. It had four days in the fridge and then three days at room temperature 
 The whey treatment has added a satisfactorily identifiable extra note, at once related and foreign to the butter, and an umami flavours have developed. 
 The butter has no significant role to play at the moment, it having been an experiment, but will inspire me to look at the interaction of yoghurt and cream and whether they can collaborate. For now, it has been steadily disappearing, mainly spread onto bread from  Brickhouse Bakery  in Peckham. The final spoonful is around sixteen days old now, and, as has been the case with most of the butters I have subjected to such tests, it has started to drift towards being like a cheese. 
 I will most probably end up in a bowl of scrambled eggs.

For a Blanch & Shock event two weeks ago, I made a batch of butter to be served infused with fried mushrooms and seaweed, to make an umami spread served with butter - a distant relative of dripping served with bread.

I inoculated 500 grams of Helsett Farm cream with 200 grams of their live crème fraîche, and left it to colonise the cream for three days and nights, at room temperature (around 21C during the day, dropping to 19C at night.
I recently bought an incredibly cheap plate warming blanket thing from Lidl, which heats up fast, but lacks a variable control and claims to hit 70C, which would destroy the bacteria ripening the cream. Until I have put together a PID controller to regulate it, the temperature of my kitchen will have to suffice.

I whipped the butter after chilling it briefly, draining the first and second waves of buttermilk that broke (to be used in an unrelated sauce) and then whipping the mass, with some of the buttermilk and 0.5% salt. The smell was extremely buttery, rich in what I have learned to recognise as diacetyl, an aromatic compound in butter. The taste was rich without being especially grassy or herbaceous like it might be in summer. I packed it and cooled it before it was later infused with powdered dulse and fried girolle and chestnut mushrooms.

Two days later, and left with a decent amount of the butter, I added three large scoops to a container of live yoghurt whey to try and instigate a kind of bacterial showdown. It had four days in the fridge and then three days at room temperature

The whey treatment has added a satisfactorily identifiable extra note, at once related and foreign to the butter, and an umami flavours have developed.

The butter has no significant role to play at the moment, it having been an experiment, but will inspire me to look at the interaction of yoghurt and cream and whether they can collaborate. For now, it has been steadily disappearing, mainly spread onto bread from Brickhouse Bakery in Peckham. The final spoonful is around sixteen days old now, and, as has been the case with most of the butters I have subjected to such tests, it has started to drift towards being like a cheese.

I will most probably end up in a bowl of scrambled eggs.

A batch of ginger beer, made from my ginger bug, raw and pasteurised honeys, and a little live yoghurt whey. It seems to have formed a kind of SCOBY (yeast and various bacteria manifest as a layer of rubbery cellulose) and is pleasantly effervescent. 
 Really good with whisky :)

A batch of ginger beer, made from my ginger bug, raw and pasteurised honeys, and a little live yoghurt whey. It seems to have formed a kind of SCOBY (yeast and various bacteria manifest as a layer of rubbery cellulose) and is pleasantly effervescent.

Really good with whisky :)

My favourite thing to ferment, which has gone through five different versions since summer 2012. This is the best so far. I shredded turnips, mixed them with 1.5% salt, left them to macerate for an hour, then added 150g live yoghurt whey and 80g raw turnip juice. They have been in since 16th March, and are getting better and better. Spicy and savoury and electric with lactic acid.

My favourite thing to ferment, which has gone through five different versions since summer 2012. This is the best so far. I shredded turnips, mixed them with 1.5% salt, left them to macerate for an hour, then added 150g live yoghurt whey and 80g raw turnip juice. They have been in since 16th March, and are getting better and better. Spicy and savoury and electric with lactic acid.

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.

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.