Directions
- 1Pour heavy cream into a large bowl and add in the yogurt, then stir to combine.
- 2Cover with a dish towel and let it sit at room temperature for about 48 hours.
- 3Pour the mixture into a stand mixer and whisk on medium until you have butter.
- 4Strain the buttermilk into a bowl, then put the butter into a bowl of ice water.
- 5Squeeze out excess buttermilk.
- 6Empty the bowl, then do another round of ice water and squeeze again until the water is clear.
- 7Add sea salt to taste and mix well.
- 8Form into a ball and wrap in parchment paper or place in an airtight container.
- 9Store the butter in the fridge.
Ingredients
- 32 oz heavy cream
- 3 tbsp plain full fat yogurt with live cultures
- sea salt
Equipment
large bowldish towelstand mixerstrainerparchment paperairtight container
Tips
- Use organic ingredients when possible.
- Save the buttermilk if desired.
- The butter lasts up to a month in the fridge if stored properly.
- The mixture will thicken as it sits.
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