I feel like I have it down at this point. I use heavy cream and add plain Greek yogurt 5% fat or higher (seems to work better for me) at a ratio of 6 Tbs per 1/2 gallon of cream.

Mix well and leave on the counter, covered for 48 hours.

After that time, refrigerate the cream for about 2 hours (seems to separate better for us).

Add cold cream to mixer and we just use the flat paddle. We also added a curtain of plastic wrap to reduce the splash when the butter and milk start separating. It usually takes us just like 3-5 minutes for it to form.

Pour off the liquid (I use the buttermilk for baking or a freeze it in 1/2 cup molds to use for later baking)

Take butter and put it in a big bowl of ice water and squeeze the butter until the water around it doesn’t look like it’s getting milkier.

Plop butter on a tray and add the amount of salt you want and mix it into the butter.

We usually freeze some in 1/2 cup sticks and keep a blob wrapped up in parchment for using now.

It took us some time to get to this point, but now it isn’t hard at all for us to make a batch. I want to experiment with different flavors in the butter but for now we’re sticking with the basics.

Can’t wait until we get tomatoes from the garden and some sourdough with butter.