The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However, I was unable to find any instruction for separating butter from yogurt.
Although, separating butter from high-fat cream is quite easy, but full separation of cream from milk at home is almost impossible. However, transferring milk to yogurt is quite easy. Therefore, there is an advantage for getting butter from yogurt (rather than cream), when the starting point is raw milk.
- Why this method is not popular? Is there any drawback for that?
- Where to find a practical instruction for this procedure? the best temperature? using Greek (heavy) yogurt or adding water to it?