Mix the cream & yogurt well. Place inside a clean mason jar, and cover with a cheesecloth so it can breathe. Let it sit on your counter for 1-2 days in a spot where the sun doesn’t doesnt hit it directly
Once you are ready, place it in the fridge for about an hour. Needs to be at around 60 degrees
Place it in your stand mixer and whip on medium high until it becomes whipped cream, and keep going until it separates
Scrape the sides regularly. It’ll be about 7-8 min
Strain the buttermilk (save that for pancakes)
Using a cheesecloth remove more of the buttermilk out. Rinse it under cold water and squeeze. You got butter!
Spread a thin-ish layer of the butter with flaky sea salt on parchment paper and repeat 3-4 times
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info