We have one of these. Easy enough. We take turns shaking it while we’re watching a movie. Good cardio workout, LOL!
It takes longer than the THREE MINUTES it says on the gizmo.
https://www.chefn.com/products/buttercup-butter-maker
I did NOT pay retail for it; bought it new, in box, for a few bucks at a Thrift store.
A Mason jar works just fine, too, but the built-in strainer feature is nice. :)
Last time I was at farm and Fleet, I saw they have mason jar daisy churns, right there in the canning section.
Thought about buying one, but I’m on “gadget probation” for a while. And real cream is often harder to find these days than butter. Even the good brands are full of additives!
I use my stand mixer to make butter. If you add a dollop of real cultured sour cream to a quart of cream, cover with a cloth, and set it out at room temp for 48 hours, then make the butter, you can have cultured butter. Much more flavorful than regular butter, and you’d have real buttermilk. When you use plain cream instead of culturing it, you don’t get real buttermilk, just mostly skim milk and whey. It will still be good in biscuits, but it’s not really buttermilk.