We (actually, my mom 97% of the time!) made our own butter when I was a kid. For a while we had a paddle churn; don't know what became of it, but by the time I was in high school we had "graduated" to a Sunbeam Mixmaster. It worked great as long as we remembered to cover the bowl with a piece of waxed paper before we turned on the mixer. If we forgot, the butter still formed just as quickly, but there were splatters everywhere
:roll: . I've since made butter using supermarket whipping cream, and it came out fine. I haven't tried churning the ultra pasteurized cream, though. The next time I churn I'm going to add a few drops of lemon juice or some buttermilk or yogurt to the cream, to see if I can replicate the taste of the butter we used to make. Salt, definitely. Washing, absolutely and without fail!! As follows:at the end of the churning, i.e. when the butter has formed, gather it into a clump, pour off the buttermilk--which save for other uses--and then fill the bowl with COLD water. Use a butter paddle or wooden spoon/spatula and work the butter around to get out the buttermilk. Drain the bowl and repeat. Repeat again. If the water is not clear, keep repeating until it is. Then work the butter to press out as much water as possible. Sprinkle with salt and mix well. Plop onto a plate or saucer and make it pretty. Cover and refrigerate or use at once and refrigerate the leftover butter--if there is any!!
Almost forgot: you can use a blender, too. Just watch it closely because things happen really fast.