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Whisk yogurt and cream together in a container with tight-fitting lid.
Set in a 70-75 degree spot for up to 48 hours.
Chill for about an hour in the refrigerator to let the fats solidify a bit.
Using the whisk attachment of your mixer, whisk until the butter and buttermilk separate and all the butter is clumped on the whisk.
Press liquid out of the butter, and wash/knead to rid the butter from all buttermilk (will prevent spoilage).
Separate ball into two equal sizes and fold in 1 t. each of flaky sea salt.
Shape balls into desired shapes and wrap in parchment.
Store in fridge until hardened.
Best served a few minutes out of the fridge to help it spread.
Eat on anything and everything!