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.
Here is where we changed plans. Normally when you make butter you remove it from the buttermilk, rinse it and form it. Currently we are letting the churned butter marinate in the buttermilk to see how both flavors develop overtime. We marinate everything else in buttermilk why not the butter?