Gather ingredients and tools. I used a butter churn from Lehman's but you can also use a mason jar with a top. If you want a quicker version, you can use a food processor.
Let the cream sit out at room temperature to ripen for 2-3 hours. Pour the cream into the butter churn.
After letting the cream sit at room temperature for 2 1/2 hours to ripen, you can see the thickness of the cream form at the top of the jar.
Start to hand crank the churner. If using a mason jar, start to shake the jar vigorously. The cream will go through several stages before the butter separates. It took me about 35-40 minutes.
After 35 minutes, you can see the cream "seized" and turned to butter. The liquid in the middle is buttermilk.
Strain the butter and buttermilk over a bowl. Don't discard the buttermilk. Save it for Sunday pancakes. :) My butter yielded one cup of buttermilk .
Here is a close up of the butter on top and the buttermilk straining on the bottom.
Use a wooden spoon and press down on the butter to remove the buttermilk.
You must remove all remaining buttermilk from the butter or it will turn sour and be inedible. Rinse under cold water until the water runs clear. I rinsed mine about 12 times.
Once the water runs clear, your butter is ready! Add a couple pinches of high quality flake salt. Refrigerate the butter an airtight container or roll it in wax paper. Get ready for a treat!