firstly, in a large bowl take 1.2 liter cream. you can take any heavy cream, whipping cream, or homemade cream of at least 35% milk for best results.
using a hand beater start to beat on low speed. you can use a stand mixer or food processor.
the cream thickens, continue to beat until stiff peaks appear. whipped cream will be ready.
continue to beat further on low speed for another 10 minutes.
the whipped cream will collapse and decrease in volume.
keep beating and the cream turns yellowish.
after 20 minutes, the water separates resulting into butter and buttermilk.
scrape the edges and collect the butter together.
butter and buttermilk is ready. you can store the buttermilk in a glass jar and use it for 3-4 days for preparing curry, cake.
now collect the butter and form a ball squeezing off the water.
squeeze and rinse in ice-cold water to remove any buttermilk.
shape the butter and wrap in butter paper.
refrigerate for 4 hours to harden. you can use butter for 2 weeks and use it as a spread or in any cooking.