How to make butter from yogurt

preparation

Working time approx. 15 minutes Rest time approx. 12 hours Total time approx. 12 hours 15 minutes

Mix the yoghurt with the cream and let stand for a while, preferably overnight. The longer, the more sour the butter becomes.
This slightly acidifies the cream, which gives the butter a fresh, slightly acidic taste afterwards. It's not about making low-calorie yogurt butter.

Beat the cool cream with the mixer (whisk) until that happens, which nobody really wants when they whip cream - and we dump the whole thing in the trash, cursing - it should curdle!
Then I switch to the dough hook so that the whole thing clumps together nicely and the mixture doesn't turn into buttercream. Continue beating until a thick lump of butter has formed. This can take about 10 minutes. In the bowl we now have the lump of butter and buttermilk. The buttermilk is poured into a glass (it tastes very delicious) and the butter is kneaded with a wooden spoon, so to speak, repeatedly folded up again and again, while more buttermilk comes out in droplets, which must also be poured off.
If you like it, you can now knead in 1/4 teaspoon of coarse sea salt.
(... or herbs, garlic, anchovies, mustard, horseradish, capers, truffles ..)
Dissolve 2 tablespoons of salt in cold water.
Now the butter is shaped and allowed to mature overnight in the brine in the refrigerator.

Of course, it tastes good right after it's made, but it gets even better if it rests for a few hours.
I've tried different types of cream. I like the butter made from organic cream best, but the normal butter from the supermarket does too. It also works with H-cream, but the result is far behind in terms of taste.
And if the next time * the big mishap * happens to you while whipping the cream, don't fret, just keep going until it becomes butter. It tastes good even without yoghurt, so it's sweet cream butter.