Combine the cream and yoghurt and pour into a
Once fermented, place the jar in the refrigerator to chill for 2 hours. Pour the cream mixture into an old-fashioned hand-cranked butter churner or into the bowl of an electric mixer fitted with a paddle attachment. Churn until the butter and buttermilk separate.
Remove from the churn and form the butter into a ball. Squeeze as much buttermilk from the butter as possible (now is the time to knead in some salt if you want salted butter). Set the butter aside for another use. Refrigerate if not using immediately.
Strain the buttermilk through a fine sieve into a bowl. Season with a small amount of salt and refrigerate until needed.
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