Have you ever thought of making your own butter? Yes, there is the method using a balloon whisk, but is easier using a hand held electric whisk.
600ml double cream – Jersey double cream is particularly good
Pour the cream into a sterilized mixing bowl.
Beat the cream until it becomes stiff, then keep whisking until the mix collapses and separates into butterfat and buttermilk.
Strain through a sieve lined with muslin or a jaycloth into another sterilised bowl, allowing to drain.
Put the butter from the sieve into another sterilised bowl. Beat to separate more buttermilk from butterfat. Drain off again.
Repeat the process until no more buttermilk separates from the butterfat.
Wrap the butter in baking parchment or waked paper and chill until needed.