I had the thrilling experience of (inadvertently) making butter the other day. I was whipping heavy cream (Kilgus farm brand) and I went too far and it started to separate. A friend and customer of ours had mentioned that she makes butter by putting raw milk cream in a jar and shaking it. So, I put my curdled-looking stuff in a jar like she said, and shook it, and lo and behold, a lovely lump of golden butter formed. I poured off the whey and put it in the fridge and we ate it with bread and it was the best butter I ever had!!