I just made butter too! Whoo!! I was worried that I was just wasting my time because all I could find was the ultra pasteurized heavy cream, but it worked! I bought a quart, left it in the fridge for a few days, then I let it get room temperature, and shook it one pint at a time in a quart jar. Took about 10 minutes each time. I ended up with what looks like almost 2 cups of butter and 1 pint of buttermilk.  I haven't tasted the buttermilk yet, but I added some salt to the butter and it tastes pretty good! I just wish I had a cow so I wouldn't have to buy that heavy cream, lol.  I wouldn't mind having a cow if I didn't already have 130,000 chickens to take care of every morning, haha.

Reading this post yesterday made me go buy a quart of cream and make a batch of butter…I did it in a half gallon mason jar…from start to in the fridge finish was about 30 minutes…

One quart of heavy cream gave me a pound of butter and just over a pint of buttermilk.

Going to a local dairy to pick up some raw milk the end of this week to make more for thanksgiving.  I won't have any of my goats fresh until the end of January so must use store bought or my cow dairy source.

I lightly salted it and added some honey before I put it in my containers.  The longest part was rinsing it clear of milk.

hi…

I used store bought heavy whipping cream…I was on a whim at the grocery store and picked it up there.  It was not he ultrapasteurized, it will say so on the carton if it is.

When I got home I just left it sit out on the counter while I was putting away groceries and fixing supper.  After, it was right at 68.  So when I put it in my jar I just sat it in a bowl of warm water for a few minutes to get it to around 70.

No marble…nothing….I just started sloshing…not wildly…just kind of rocking it back and forth…with some harder shakes here and there….

First you get the whipped cream….your whole jar looks white and thick and you can't here a slosh any more….then it forms a white blob, and the sides clean off….keep shaking…..suddenly….like magic…it separates into a butter ball and buttermilk…

I strained off the milk into a pint jar…I actually had a little bit over that but discarded the extra over the pint.

Put my butter ball in a mixing bowl, and used a large stainless Table spoon to knead the rest of the milk out.  I poured cold water over it a 1/2 cup at a time…would knead until cloudy, dump and add more water.  I did this until the water remained clear.

Added some uniodized salt.  I had cheese salt, and then drizzled a dab of honey also and mixed it all up.  Put it in 6 oz. containers then into the fridge…

It's a lovely creamy spreadable texture when you get it done, then hardens after you keep it in the fridge.  I would set it out to let it soften a bit before you need it.