“We started with cream and infused it overnight with oven dried corn husks and kombu. Once the cream was redolent of roasted corn and the sea we added yogurt and let the cream sit overnight in a warm space to culture. The next day we chilled the mixture and when it was thick and cold, really a creme fraiche, we churned it into butter. The result was two great products, a seasoned and aromatic butter and buttermilk.” Ideas In Food.
- restlessinspiration posted this