Butter making

I didn't get a picture of the process because I didn't know if it would work. But I was amazed how really easy butter making is. I got a pint sized container of organic cream at the grocery store. I plan to separate the cream from local raw milk next time, but for now this is how it went. I poured the cream in the kitchen mixer with the whisk attachment and turned on to high. After about 10 minutes the butter fat separated from the "buttermilk" it's not true buttermilk because it isn't cultured, but that's beside the point. The butter turns yellow like magic and you pour off the butter milk, then add ice water to wash the butter. This removes any leftover buttermilk in the butter and keeps it from going rancid. Keep adding water, mixing and pouring it off until the water runs clean and no longer milky. Salt if you choose and store in the fridge for a week, if longer freeze. I found this website complete with pictures detailing the process. Making Butter at Cooking for Engineers.