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 it happens what 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 (tastes very tasty) 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;
If you like it, 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.
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