In a large mixing bowl, combine the heavy cream, cultured buttermilk, and plain yogurt. Mix well to ensure everything is fully incorporated. Cover the bowl and let it sit at room temperature for 24 to 48 hours to allow the cultures to work their magic.

Once the cream is ready, it’s time to make the butter. Using a stand mixer with the whisk attachment, start mixing slowly, as the mixture will be thick and a bit messy in the beginning. You can also use a food processor. Continue whisking until the cream reaches the consistency of whipped cream with stiff peaks.

Next, switch to the paddle attachment. Scrape down the sides of the bowl to ensure everything is evenly mixed. Continue whipping until the solid butter starts to form and separates from the liquid (buttermilk). This is real buttermilk, so save it for other recipes.

Now, it’s time to clean the butter. Scrape the butter from the paddle and transfer it to a colander to drain off the excess liquid. Form the butter into a ball, squeezing out as much water as possible.

Place the butter ball into a bowl of ice water, squeezing it gently to remove any remaining liquid. Repeat this process, refreshing the ice water twice more, until the water runs clear when squeezing the butter.

Finally, transfer the butter to a clean work surface. You can leave it unsalted, but I like to add salt. Just knead it in a bit. Then give it one last rinse in ice water.

You can use a butter paddle to shape the butter into a rectangle. Place the butter in plastic wrap and make a log shape. It’s ready to enjoy.