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1
Combine cream and yogurt in a large jar or bowl.
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2
Seal jar well and shake aggressively until combined, or whisk well if using a bowl.
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3
Cover jar or bowl with a clean kitchen towel and let mixture sit in a warm area of your kitchen for 18 to 36 hours; it should thicken and taste rich and tangy.
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4
Seal the jar or cover bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours.
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5
If you refrigerate it longer, allow mixture to warm slightly at room temperature before proceeding.
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6
Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
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7
Make sure there is plenty of extra overhang of cheesecloth.
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8
In the bowl of a food processor, add the thickened butter mixture and process on high until the yellow curds begin to separate from the buttermilk, 2 to 3 minutes.
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9
It will have the appearance of liquidy cottage cheese.
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10
Slowly pour the buttermilk through the mesh sieve and then dump the butter curds in.
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11
Let sit for 1 to 2 minutes, allowing buttermilk to drip through.
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12
Gather the ends of the cheesecloth up and around the butter, pushing the curds down and into a ball.
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13
Twist the cheesecloth and squeeze the ball to extract as much buttermilk as possible.
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14
You will be left with a butterball.
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15
Pour the buttermilk into a separate container and reserve for another use.
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16
Place the butterball in the empty bowl.
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17
Be sure to squeeze out all excess butter from the cheesecloth.
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18
Pour 1/3 cup of ice water over the butter and, using a spatula, wash the butter, folding it over itself and pressing down to extract the extra buttermilk.
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19
Drain off the milky liquid and discard it; repeat this process until the liquid is clear, 4 to 6 times.
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20
The butter will start to harden; at that point your hands may work better than the spatula.
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21
Place the butter on a clean kitchen towel and pat lightly to remove excess moisture.
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22
Knead a few times with your hands and pat dry again; this will help extend its storage life.
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23
Sprinkle the finished butter with salt and knead a few more times to combine.
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24
Lay out a sheet of parchment paper, or two if you would like to divide the batch in half, and place the butter on the paper.
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25
Form the butter into a log and then roll it up in the paper and twist the ends to seal.
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26
Make sure the log has a uniform thickness throughout.
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27
Refrigerate until ready to use.
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28
The butter will last about a month in the refrigerator.
