Pour the heavy whipping cream in a clean pitcher or glass container and mix the yogurt to it.

Cover the container with a lid, plate or clear wrap. Place it in a corner in the kitchen counter so you don’t have to move it for the next 3 days. It will get fermented and will have a mild sour flavor.

Pour it in a mixing bowl. Using a whisk attachment in your hand mixer or stand mixer, whisk for 5 minutes at high speed. It will turn into whipped cream. Continue whisking until it turns to curdle. Then place a fabric cloth around before you continue whisking. At this point it will get watery as it starts to release butter milk and start to splatter all around. Continue whisking for 5 to 7 minutes.

You will notice it all come together and you fresh butter is now almost ready. Stop whisking.

The next step is important as we need to remove the butter milk from the butter. Place the butter in a big bowl without the butter milk (you can drink the butter milk or use in cooking). Pour ice cold water and start mashing the butter like you are washing it. At first the water will look cloudy, discard the water and add more ice-cold water. Continue this step for 4 to 5 times or until you see clear water.

Place the butter in a muslin cloth or clean cotton cloth and squeeze the excess water out.

Store the fresh butter in a clean glass jar or wrap in a parchment paper. It will be creamy and perfect.