This is all fresh straight from our cow but you can use store bought cream. It can't have any 'thickening' agents. If you can get fresh stuff even better.

I separate the cream from the milk over a few days and keep it in its own jar in the e fridge.

I find cream that's a couple of days old works best for me. Straight from the fridge so it's nice and cold.

Use a stand mixer! And be patient.

Once you get completed separation of solids from buttermilk strain off the buttermilk and store for later (specifically pancakes or scones)

Now you need to wash the butter solids. I just fill up the bowl the solids are in with cold water and press the butter a few times with a spatula, pour the water out and repeat two or three times so the water is clear and not cloudy residue is coming out of the butter.

I don't get too fussy with rinsing the butter because it doesn't last long enough in our house to go rancid.

Sprinkle a little salt on the butter and squash it in with the spatula then transfer it all to a jar.

I used to get fussy with shaping it into a block but it's not worth it because it only lasts about if days and jars are just so much quicker.

If I feel like cultured butter I'll put a teaspoon of kefir in the cream and leave it on the bench overnight and the chill it down again before churning. But this is more for the cultured buttermilk than the butter itself, I prefer uncultured butter 😎🧡

I know that sounds like a lot but just give it a go!