1. Pour cream into churn.
2. Turn the crank.
At about 15 minutes of churning I asked Mike to Google "making butter" to see how long this process was suppose to take. All of a sudden, almost as the words were coming out of my mouth, I couldn't turn the crank anymore. The butter turned into a pretty yellow solid and separated from the buttermilk. It seemed amazing to me.
3. Place the butter in a bowl and press down with a spatula to squeeze out the excess buttermilk (liquid). Add a dash of sea salt as you stir and press.
4. Mold your butter and enjoy!
For a real treat, try it. I have heard it even works to just shake the cream in a jar until the "butter happens".