I'm in the middle of a home made butter project and I have bread fermenting for baking later today. I was hoping they would be ready together. I mixed the cream and yogurt last night and put it in the oven over night. I checked the temp this morning and it was 96F. I set it on the counter for a while to cool slightly about an hour. I beat it on high with a hand mixer and after about 5 minutes it started to separate. I dropped to low and it never separated any more. Now what I have is creme fresh. A smooth bowl of rich sour cream sort of. I did manage to drain some whey off but just a couple T. Is there any way to save this and continue into butter? At the moment it is setting at room temp in hopes it will separate.

Eric