The Amish make butter weekly. Just heavy cream and 20 minutes.
Process
Cream (33%+) at room temp in a jar, one-third full. Shake. 5 minutes — thickens. 10–15 minutes — a break: fat separates from liquid. A butter lump + buttermilk.
Washing
Drain buttermilk (save it). Fill with ice water, knead with spoon. Drain. Repeat 3–4 times until water runs clear. Without washing, butter goes sour in days.
Storage
Salted — 2–3 weeks cool. Unsalted — one week. Clarified (ghee) — months at room temperature.
Buttermilk
More valuable than the butter. Pancakes, biscuits, chicken marinade (acid tenderizes). Amish women say: they make butter for the buttermilk, not the other way around.