I just use my normal (John Lewis) hand-held mixer to make butter from my excess goats cream. Drain off buttermilk, add water, give it another stir/churn with the mixer, drain, repeat a few times. Then use a wooden spoon to squeeze out the excess water. I then freeze in smallish portions, as my cream is not pasteurised. If the cream as maybe a bit older before churning I usually salt, but I prefer unsalted butter.