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Mix the cream and yogurt until fully combined in a large bowl. Cover with a pot lid (not airtight) and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
Transfer to a stand mixer (churn in batches if needed). Whip on medium-high. It will first become whipped cream—keep going. After about 7–8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
Strain off the buttermilk completely.
Transfer the butter to a bowl of ice-cold water. Knead and press the butter gently to release remaining buttermilk. Drain and repeat in a second ice bath until the water runs clear.
Transfer butter to cheesecloth and squeeze out all excess water.
Season with flaky sea salt, shape, wrap in parchment, and chill.