Step 1

Using a stand mixer, place cream in the mixing bowl with the whisk attachment.

Step 2

Whip cream until it reaches stiff peaks.

Step 3

Replace the whisk with the paddle attachment.

Step 4

Using the paddle, beat the cream until it separates.

Step 5

Remove the solid butter from the liquid and place in a bowl.

Step 6

Put the liquid aside and reserve, for yogurt (see recipe)

Step 7

With two bowls of cold water, rotate squeezing the butter ball between the water bowls.

Step 8

Repeat the process replacing the water with fresh cold water each time.

Step 9

Keep squeezing the ball into the water until the water does not become cloudy.

Step 10

Wrap butter and refrigerate until needed.