There is nothing better than homemade Guernsey butter. I use the blender and start with room temperature cream. This is a chance to reduce your salt...using her recipe, I would start with a 1/2 t salt and adjust to your liking. I also drain off the buttermilk, then rinse with cold, cold water. I use a large wooden spoon to press out the remaining liquid...it's not as messy. My problem is getting the cream skimmed off the gallon of milk before someone needless to have a glass of milk. I like to refrigerate the milk overnight to get a good thick cream line.