Back in my back-to-the-land days I had a hand-crank butter churn. It was one of those small ones - a square gallon jar with a crank on top. I kept it for a long time in hopes that I'd someday have a cow for cream and butter. Along the way it got given away, something I've somewhat regretted. Of course, getting a gallons-worth of cream from goats is hardly feasible with the number of goats I keep. I've not minded my shake-a-jar method but I've still wished I had a butter churn.
this one on Amazon. Made in France, it will hold 17 to 27 ounces of cream. At the time it was $87 so I added it to my wish list where it remained for some time. When the price went up I regretted not getting it sooner, but oh well. It continued to sit on my wish list.
The other day I was ordering something from Amazon and noticed that there was a "used - like new" one of these listed for $64. I jumped on it!
The amazing thing was that it wasn't used at all, it came wrapped and packaged like brand new.
Although I'm getting less than a quart of milk per day, I've been hand skimming my milk all along and storing the cream in the freezer. To try out my new churn I defrosted three cups (24 ounces). I let the cream sit out until it reached (approximately) the recommended 65° F (18° C), and then started churning. Within less than eight minutes ...
I do love proper low-tech tools.
Kidding starts next month here, and I am very much looking forward to trying Kinder milk. Kinders give such a high percentage of butterfat (about 7%), that between my new cream separator and butter churn, I should have a good supply of butter for both table use and cooking, plus buttermilk for baking and cheese making. I am so looking forward to that.