Cultured Honeydew Butter
Combine 2 tablespoons of cultured buttermilk with 1 pint of the best heavy cream you can source. Leave out on a countertop for 12-24 hours. Then, if you have the time, chill the now-thickened cream. Use an electric mixer with whisk attachment to beat well past whipped cream, until the buttermilk completely separates from the butter, ten minutes-ish. The butter should come together into a ball.
Reserve the buttermilk for another use, pressing as much of it out of the butter as possible. Rinse and press the butter with ice water until water runs clear of buttermilk. Fold one part honeydew into two parts fresh butter with a sprinkling of flaked sea salt.