How to Do It:
1. Pour the cream into the churn and turn the paddle — not too quickly, though.
2. After you’ve been churning for a while, small balls of butter start forming and float in the cream.
3. After a while, a large chunk of butter will form, and all that remains is the buttermilk. Pour out the buttermilk into the resealable container and refrigerate if you intend to keep it for drinking and cooking.
Steps 4-9 are continued on the next page.
Image credits: Bufcleb-Making butter by hand with Dazey Butter Churn via Youtube.