ks - sometimes I even make fresh butter to go on my cornbread or biscuits. Yum.
The one thing I really miss that I've never made it S**t on a Shingle, or, SOS. It's old military food, and my daddy used to make it for me. It's the corned beef slices in a jar in cream gravy served over toast. I think it has a year's worth of sodium. But damn it's good.
Ylime - heavy cream without stabilizers. Put in good mixer with whisk. Make whipped cream and keep going until it separates. The water is buttermilk. The rest is butter. Add salt if desired.
You can also put the cream in a mason jar and shake til your arms fall off.
We had my family's old churn, and that's what I used as a kid. It was all Little House and stuff.