Homemade Butter (10-Minute Method)

Stir yogurt into the cream, cover, and rest at room temperature 12–24 hours until lightly tangy.
Chill thoroughly, then churn and wash as above. Flavor is deeper and spreads beautifully.
Storage & Uses
Refrigerate wrapped butter up to 10 days.
Freeze up to 3 months (double-wrap for best protection).
Use the reserved buttermilk in pancakes, biscuits, or marinades.
Quick Compound-Butter Ideas
Garlic–Herb: Grated garlic + chopped parsley/chives + lemon zest + salt.
Honey Butter: Honey and a pinch of salt.
Citrus–Chili: Lemon or orange zest with chili flakes.
Miso Butter: 1–2 tsp white miso for savory depth.
Clarified Butter & Ghee
Melt butter gently and skim foam. For clarified butter, pour off the clear fat and leave milk solids behind. For ghee, simmer 10–15 minutes until milk solids turn golden and nutty, then strain. Stores for weeks refrigerated and has a higher smoke point.