[Serafine]

YOu would make it the same way that you make butter from cow or goat milk. You would want to use the hindmilk as your source, since it is going to be the highest in cream.

(In dairies, you "strip" the cow...meaning after the milking is over, you get the last bit, which is primarily cream...to use for butter).

You would want to skim the cream from the top, and then whip it (or shake in a jar) until it has turned to butter and buttermilk. Then, you strain the buttermilk out (which you can culture to have cultured buttermilk), and wash with water. Each time you add water, you press the butter (with a wooden/plastic spoon) agains the side of a bowl...this removes the remaining buttermilk.

You keep washing and pressing until no more buttermilk comes out of the butter. Then pack it in a jar and freeze or keep in the fridge.

It is really important to get all the buttermilk out (and takes a LONG time usually - like half-an-hour at least), b/c that is what will cause your butter to go rancid.