Homemade French Butter

•   32 oz heavy cream
•  3 tbsp plain full-fat yogurt with live cultures
•  sea salt, to taste

1.  Pour heavy cream into a large bowl + add in the yogurt; stir to combine
2.  cover with a dish towel and let it sit at room temperature for about 48 hours (will thicken as it sits)
3.  Pour the mixture into a stand mixer + whisk on medium until you have butter - first you’ll have whipped cream, then the butter will separate from the buttermilk
4.  Strain the buttermilk into a bowl (save it if you want!), then put the butter into a bowl of ice water
5. squeeze out excess buttermilk
6.  empty the bowl, then do another round of the ice water + squeeze again until water is clear
7.  add sea salt to taste + mix well
8.  form into a ball, wrap in parchment paper or place in an airtight container + store in the fridge

lasts up to a month in the fridge if stored properly