I place my cream in a gallon jar and fill to 1/2 - 2/3 full. The cream is slightly warmed - to about 50-55F - churning at higher temperature produces a frothy mix that takes forever to turn into butter. Then using the immersion blender within 5min it breaks and butter forms. I pour off the buttermilk for later use. Then add colder water and using a spatula or fork break up the butter to release the liquids. Then add more water and continue breaking up the butter to release additional liquid. When the liquid is clear the butter is removed from the jar and stored. Please note I work with fresh raw milk - your results may differ This method has worked for me every time except when my husband let the butter warm up too much.