Updated Mar 12, 2015Chatelaine
- STIR cream with yogurt in a medium bowl until combined. Cover with plastic wrap and let stand, at room temperature, until thickened and slightly sour, 12 to 18 hours.
- WHISK cream mixture in a stand mixer on medium-low until the buttermilk separates from the butter, 7 to 8 min. Transfer to a fine-mesh strainer set over a large bowl and drain well, reserving buttermilk for another use. Rinse butter under cold running water. Use a spatula to fold and press remaining buttermilk and water out of butter. Transfer to a small bowl. Stir in salt. Use immediately or refrigerate, covered, up to 2 weeks.