I skipped the salt and used Fage 5% yogurt, put it in the oven with the light on (80°f) overnight then on the kitchen counter for the rest of the day (78°f).
I refrigerated it for two days then beat it at 78°f in my stand mixer on high. The buttermilk stayed incorporated in the butter and I ended up with the lightest, fluffiest and yummiest butter ever.
Adjusting for the extra liquid, I used it in cookies and an all butter pie crust.
Next up: carrot bread cupcakes and cream cheese frosting with this butter 🤤
