Ingredients4 c. heavy cream
1/3 cup Greek yogurt (the recipe recommends Stonyfield Farms Greek Yogurt - I used the lowfat one.
1/4 tsp. salt (optional)
- Make sure the cream and yogurt are at room temperature. Place the two in a large container, cover, and shake well. Remove the container and cover with a kitchen towel. Leave out in a location around 75 degrees for 18 to 48 hours until the mixture is thickened to the consistency of yogurt. Refrigerate for about 2 hours until the temperature of the mixtures is 60 degrees.
- Place 4 cups of ice water in the refrigerator (you'll need this after the cream is whipped.) Line a fine-mesh strainer with a triple layer of cheesecloth and place the strainer over a large bowl.
- Place the cream mixture in the bowl of a stand mixer fitted with the whisk attachment. Cover the stand mixer with plastic wrap - this is to prevent splatters, and there will be some!
- Whip on high speed until the cream separates into butter and buttermilk. You'll see spatters starting to hit the plastic wrap. It took about 3 minutes to get to this stage for me.
- Strain the butter through the cheesecloth. Push down gently with a spatula, then gather up the ends of the cheesecloth, gather the butter into a ball, and squeeze. The goal is to get rid of as much buttermilk as possible, as it can make the butter turn rancid quicker.
- Place the butter into a large bowl. Pure 1/3 c. of ice water over the butter, and use a spatula to mash the butter against the side of the bowl. Drain the liquid and repeat a few more times until the water runs clear.
- Transfer to a container for storage. I split my butter into two logs. One got wrapped in parchment and stored in the freezer. The other went into the fridge.