Cool!
I've gone thoroughly modern with my butter churning. 1 5 gallon bucket with lid, 1 stainless steel whisk fabricated from 1/8" SS rod by my Amish metalsmith neighbor, and 1 Harbor Freight 1/2" electric drill. (I didn't want to wear out the Makita 18 volt battery drill)
I had to get the metalsmith to reinforce the lid with two stainless steel plates... it weighs about 6 pounds now! But I can churn 10 quarts of cream at a time, and if conditions are right (primarily cream temperature), it gives me about 4-5# of butter in under 5 minutes.
Then it takes me an hour to wash it well enough for it to keep! I'd love to figure out a way to automate that somehow.... it's too much for the drill. It ends up being simplist to just break it up and mushing around by hand in multiple changes of cold water.
Summerthyme