There's something very satisfying about making your own butter at home, with the added benefit that you get some buttermilk too.
Pour the cream into a large bowl and whizz with an electric whisk. After about 2 minutes, it becomes whipped cream. But you need to keep on going until it breaks down completely - first of all it will look a bit like scrambled eggs, and shortly after that the fat and the liquid will begin to separate. The whole process takes 5-10 minutes. Strain the solids from the buttermilk and place onto a piece of muslin cloth (cheesecloth). Tie the four corners together and hang it over the bowl of buttermilk. When liquid has stopped dripping from the bag, squeeze it gently to extract as much buttermilk as you can. Now untie the bag, sprinkle salt over the butter and work it in with a spoon. Put your butter into a ceramic container, and smooth the top flat with a palette knife. That's it! You've made delicious butter, and have a useful jar of buttermilk too.