When I have a quart of cream I can make butter in the blender. It's a much faster method than churning. I dump it in and blend on high. If the cream is room temperature the butter separates much faster, in maybe a minute or two. This is also the look you'll get if you overbeat your whipped cream. At this point I dump in 1/2 cup of hot tap water.
And blend a bit more. See all that butter bobbing around the top of my blender?
Pull the butter out with a slotted spoon and begin rinsing with cold water while working with the spoon. When the water runs clear the buttermilk has been rinsed out.
Add 1/2 teaspoon of salt, mix in, and voila, you have butter. I believe this made not quite a cup of butter.
Milk dud report: the parlor basement floor was successfully poured today.