Let 1 quart of heavy cream sit overnight to ripen in a large earthenware or other bowl at room temperature - ideally, around 68 to 70 degrees Fahrenheit. (The bowl should be no more than half full.) Ripening the cream a bit first—in essence, culturing it—yields a more fully flavored butter.

In the morning beat at low speed with an electric mixer until the cream breaks into grain sized lumps of solid butter and liquid buttermilk. When the cream starts to thicken you can turn up the speed of the mixer. (See pictures below.) Total mixing time will be about 5-7 minutes. When the butter has separated from the liquid, you’re done mixing.

Strain the butter into a bowl, making sure all the liquid runs out.  Save the liquid, which is buttermilk, for another use. Rinse the butter thoroughly with COLD water until the rinse water is clear. Drain well. The cloudy water is buttermilk which will make the butter turn sour if not removed.

Knead the butter with a spatula to bring together the curds. Pat it flat with the back of a wooden spoon or a pair of wet butter paddles. Pile butter up and flatten again repeatedly until all excess water has been squeezed out and the butter has an even spreadable consistancy. Pour off any remaining water.

If you want to salt your butter, now is the time to add it, mixing thoroughly with the spoon or paddles.

Shape into pats, or place in a mold, wrap in wax paper and refrigerate overnight to allow its flavor to develop. It will keep for about three weeks..

Pioneers often had carved butter molds the they pressed their new butter into. When they came out of the mold, the butter had a beautiful pattern in it.

Use the fresh buttermilk for pancakes, homemade biscuits, or other recipe.