Half a gallon of cream...
in a hand crank churn...
Burn those calories!
My cream was too warm :-/
Hence the small granules that don't want to stick together.
The solution: a milk strainer.
strained butter granules
Get it to stick together...
washing it till the water runs clear. (Milk in your butter will make it spoil fast.)
Working the water out (this takes quite a while)
In lieu of a butter mold I used the paddle to shape it, using a store-bought stick (ugh!) for reference.
End result: 3/4 pound of fresh, homemade butter. I t doesn't keep as long as that pasteurized junk, so I froze 2 of them. "Surely the churning of milk bringeth forth butter..." Proverbs 30:33