Curdle The Yogurt. Add yogurt, vinegar, and salt to food processor. Blend thoroughly and let sit while gathering your other ingredients.
1/2 cup plain yogurt, 2 tsp apple cider vinegar, 1/2 tsp salt
Blend The Oils. Combine oils, start food processor and slowly add to yogurt mixture. Once added, allow mixture to blend for 2 minutes.
1 c refined coconut oil, 1 cup grapeseed oil
Add Lecithin. Stop the food processor, add lecithin, and blend another 2 minutes.
2 tsp liquid sunflower lecithin
Cool & Blend. Butter may separate. Once cold, whip with an immersion blender to reconstitute.
Mold. Scoop mixture into the mold of your choice. Silicone large ice cube trays work wonderfully and allow for easy release of finished product.