I get my cream from my brother in law's dairy. I made some butter last week (it lasted mere days!
I am getting ready to make more this week, and was curious about everyone's yields. I used a gallon of cream, and cultured half.
The fresh whipped up in just minutes. The cultured took 3x as long, but I sure liked the flavor better! Anyway, I got 1 1/2 cups from each batch, for a total of 3 cups from one gallon.