Churn the Yogurt: Transfer the Greek yogurt into a sizable basin after straining it. It’s time to stir now. A food processor, stand mixer, or hand mixer can all be used for this. Turn the yogurt’s speed up to medium or high and begin whipping. The yogurt will begin to separate into butter and buttermilk as you whisk it.
Once you notice a separation in the butter, cease churning. Little clumps of butter will start to form. To remove the buttermilk, gather the butter clumps with a spatula and place them in a fine-mesh strainer or on a fresh piece of cheesecloth.
Rinse and Shape: To ensure a longer shelf life, rinse the butter under cold water to remove any leftover buttermilk. After that, form the butter how you like. Some people prefer to mold it into blocks, while others like to roll it into logs that are wrapped in parchment paper.
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