This is the way we do it. Better butter.

For several months now, the hubby and I make a trip once a week to a local farm to pick up fresh milk. It tastes so good. It look like this:

I don't know if you can see it, but there's a line close to the top. The white stuff above the line is cream and it needs to be skimmed off. You can use the cream in your coffee or to make alfredo sauce. Most of the time our cream is made into butter. You whip it in a food processor for twenty minutes or so. Time depends on temperature of the cream. Room temperature will process faster. If you're really bored, you could churn it or put in a jar and shake it. You may notice it's turning a nice light yellow color. It should look like this:

Now you can drain off the watery substance.  Don't throw it away, it's buttermilk.  Then, you can put it in a bowl and continue to mush out extra water. If you want, you can add a little salt. It will go from grainy looking to smooth with all thus mashing.

There you have it. Homemade wonderful butter.