If using fresh, raw milk - allow the milk to creamline in the fridge or at room temp.

After the cream has risen to the top (creamlined), use a ladle to skim the cream off the top and add it into a quart jar.

Once you have a quart of cream, add 3T cultured buttermilk into the jar. Then, seal it with a lid and set it on the counter to culture for at least 24 hours.

Once the cream is cultured, it will be very thick. Cream should be slightly chilled before making butter to ensure it separates quickly. If it's too cold, it will take forever. If the cream has been in the fridge, allow it to set out for an hour before making butter. If it's been on the counter, chill it in the fridge for an hour before making butter.

Pour it into the food processor with the s-shaped blade or whisk and turn on high. The cream will turn into whipped cream first, and then eventually the butter will separate from the milk.

Once the butter has separated, pour the contents of the food processor bowl through a fine-mesh strainer to remove as much buttermilk as possible. The buttermilk can be saved to culture the next batch of cream.

Place the butter into a large bowl and run cold water over it, kneading gently until the water runs clear. Squeeze as much liquid out of the butter as possible.

(optional) Add salt to the butter and mix to distribute.

Serve right away or turn the butter out onto a wet cutting board to shape it with a butter paddle, or use a butter mold.

Once shaped, butter can be cut into sticks to wrap and refrigerate or freeze. When wrapped and stored in an airtight freezer bag, butter will stay good for at least 4 months - probably much longer!