Utterly buttery

Since going on the cheese and butter making course I have been simply itching to have a go at making some at home. My long term plan for sourcing a cream separator happened much quicker than I anticipated, and I've also had the OK from a local dairy farmer to come up and get some milk whenever I want.
I still need to clean and sterilise the separator which hasn't been used for years, and because I have put this off, haven't yet trotted up the extremely steep hill with my 21st century churn (plastic milk cartons) in hand.
But I went shopping today and Waitrose had large cartons of double cream reduced. I bought the last three. Now, this is NOT an economic way to produce butter. Making it from your own surplus milk seems to be the only financially sensible method, and I mean from your own cows, not breast milk, obviously. I will have saved mere pennies in comparison to the cost of top quality butter, but I was impatient to put my new knowledge into practice. In particular I wanted to check if I had taken proper notes or if I had forgotten some key stage.
So. Ancient Kenwood receives 1.5 litres of double cream. It whisks until the cream is scrambled and pale yellow and is chucking sploshes of buttermilk out of the bowl and all over my front. I line a colander with muslin and pour the mix into the colander. The buttermilk flows through and is put in the fridge for scone-making. I wash the scrambled cream with ice cold water until the liquid flows clear. At this point I can't remember if I should be whisking the almost-butter between washes or not, so I give it a further whizz for luck. One more wash and the dough hook goes on the Kenwood and the mix has a final whirl. It looks like butter! I don't have any scotch hands so I measure out 8oz clumps and use wooden spatulas and a clean chopping board to bash nine bells out of each lump. A bit more water leaches out. Then the butter is banged into four reasonable shapes, bagged, dated and frozen. One chunk goes straight into the butter dish. As you can see, it has been photographed for posterity.

Cows, butter and learning new things

I am hoping to adopt the vocabulary of the enthusiast. You know the kind of thing; you overhear a group of folks yacking on happily about their shared pet subject and it has all the meaning of gobbledegook until you have been initiated into the intricacies of the language.
In the past fortnight I have had a day admiring Dexters - I hope the photo gives you an idea of their diminutive scale but if you are not familiar with round bale hay feeders, perhaps not - and a day learning the basics of cheese, yoghourt and butter making. I am slowly starting to develop a new vocabulary.
In my fridge is a selection of hand-made dairy delights: Mascarpone, Greek-style yoghourt and my pride and joy, two types of butter. One is sweet butter, made from unpasteurised cream with absolutely nothing added. The other is a slightly salted butter made from cultured cream. I don't believe this means it has a passing acquaintance with Jonathan Miller, rather that it has had bacteria added to give it a particularly lactic taste.
Making the butter was incredibly straightforward and it is one of those things (like using a potter's wheel or seeing otters in the wild) that I have always yearned to do. Considering how expensive a cream separator is, I will now be on the lookout for one at farm sales and in the small ads. In the meantime, if there's reduced double cream for sale, I'll be first in line. And then there's just that small issue of having cows....