Butter making is a simple process that involves churning cream to separate the butterfat from the buttermilk. The cream is usually obtained from milk, and it is first allowed to sit so that the fat rises to the top. Once enough cream is collected, it is whipped or churned until it thickens and forms butter. After the butter forms, the buttermilk is drained off, and the butter can be rinsed with cold water to remove any remaining buttermilk. This helps improve the butter's shelf life. The final product can be salted or left unsalted, depending on personal preference.