Take the cream from the refrigerator, add a tsp of curd/plain yogurt and keep it out overnight or for 5-6 hours. Let it come to room temperature.

After 6 hours- Place the cream in the blender/mixie/food processor. Add 2-3 cups of water.

Run the blender for 2-3 minutes. Then leave a gap for a few seconds and then run again.
After 10-15 minutes, you will see butter collecting at the top. The liquid remaining is buttermilk.

Collect the butter with a slotted ladle and place it in a bowl of chilled water

Wash the butter 2-3 times in chilled water or until the water is clear. Drain the water completely. Press and squeeze as much water as you can from the butter and then store it in a container.

Homemade butter is ready. Store in a container or any box in the refrigerator for a week. It can be stored in the freezer for a month.