French Cultured Butter

Steps

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1. 1
   Combine the high-fat cream, cultured buttermilk, and plain yogurt in a bowl.
   ≈1:48
2. 2
   Cover and let sit at room temperature for 24–48 hours to allow the cultures to ferment and develop flavor.
   ≈2:25
3. 3
   After fermentation, refrigerate for 2–3 hours to ensure the cream, whisk, and all equipment are cold.
   ≈3:55
4. 4
   Using an electric mixer on slow speed, whip the cultured cream until it reaches stiff peaks, about a few minutes.
   ≈3:17
5. 5
   When the whipped cream begins to break and separate, switch to a spatula and continue churning to separate the butter solids from the buttermilk.
   ≈4:46
6. 6
   Once the butter has completely separated into a solid mass, stop churning. Discard the buttermilk and transfer the butter to a bowl of ice water.
   ≈6:47
7. 7
   Gently squeeze the butter with your hands to release the trapped buttermilk. Change to fresh ice water and repeat 2–3 times until the water runs clear.
   ≈7:51
8. 8
   If using salt, calculate 1% of the butter's weight (1 quart of cream yields about 350 g/12 oz of butter) and incorporate it while mixing and squeezing out any final buttermilk. Adjust salt to taste.
   ≈9:13
9. 9
   Give the butter one final cold water rinse. Shape as desired, freeze if storing, or use immediately.
   ≈10:37