The One-Ingredient Wonder: Transform Yogurt into Homemade Butter! - Page 2

Strain to Obtain Greek Yogurt: Begin by straining your plain yogurt to remove excess whey. This can be done using a cheesecloth or a fine mesh strainer. Leave the yogurt to strain overnight in the refrigerator. The result is a thicker Greek yogurt, the perfect base for our butter.
Churn the Yogurt: Take the strained Greek yogurt and place it in a large bowl. Now, it’s time to churn. You can do this with a hand mixer, a food processor, or even a stand mixer. Start whipping the yogurt on a medium to high setting. As you whip, the yogurt will start to separate into butter and buttermilk.
Separate the Butter: Once you see the separation, stop churning. You’ll notice small clumps of butter forming. Use a spatula to gather these butter clumps and transfer them to a clean piece of cheesecloth or a fine mesh strainer to drain off the buttermilk.
Rinse and Shape: Rinse the butter under cold water to wash away any remaining buttermilk, ensuring a longer shelf life. Then, shape the butter as desired. Some folks like to roll it into logs wrapped in parchment paper, while others prefer molding it into blocks.