4 cups heavy cream (not ultra pasteurized)
1/3 cup yogurt or sour cream with live cultures
3 cups ice
Piece of cheesecloth, approximately 12″ square

Combine heavy cream and yogurt or sour cream in mixing bowl with paddle attachment.  Cover the mixer bowl in place on the mixer with plastic film so as to protect from the spattering cream which will occur. Mix on medium speed for about 30 minutes. As the mixture in the bowl changes from whipped creams into butter, slow the speed until all the butter is separated from the whey and the butter mostly clings to the paddle.

Remove the butter from paddle and bowl and place into dry double cheesecloth. Bring ends together into a pouch and carefully place it into ice. The ice will set the butter as the whey washes out. It is now ready for service or store in the refrigerator.


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