2) Pour the cream into 2L glass churn and turn the paddle. Do not turn it too quickly. After a while, small balls of butter will begin to form and float in the cream. Soon after that a large chunk will form and all that will be left is the buttermilk.
3) Pour off the buttermilk and pour in some ice cold water and rinse the butter. Pour out the water. Season with salt, to taste. Store in a re-sealable container in the refrigerator.