1. In a bowl, mix the Organic Valley Heavy Cream and Greek yogurt and leave it overnight.
2. Pour the mix into a whisker and whisk until thick.
3. The buttermilk will start to come out of the butter.
4. Strain the buttermilk and put on the whisker and switch to paddle attachment and resume beating the butter.
5. Make the butter in the form of a ball and place into a bowl of ice and keep squeezing.
6. Serve with bread or use with desserts and other recipes.