Just a thought. We had the same issue, so what we did was when we go out to get our raw milk from the farmer that we found at the raw milk site we order a couple of gallons of cream (raw).
Then we put a few cups (never actually measured it) in a cheap food processor we got at Walmart and turn it on for about ten minutes.
I Googled a video on making raw butter and got a few hits. One was a woman making it with a hand operated job from Lehman brothers and another video on a chef doing it with a food processor. My friend uses a blender, another person I know puts 1 pint of cream in a 1 qt jar covers it and shakes it for 10 20 minutes while watching TV.
After about 11 minutes in the food processor it suddenly magically becomes butter, so you stop the blender and after saying wow (necessary) you pour off the buttermilk into a cup (delicious and nutritious) and then you put some cold water maybe even an ice cube or two into the bowl and use a spatula to work the butter a bit. What you are doing is washing the little bubbles of buttermilk that are caught in the butter.
If you don't the butter will turn rancid more quickly. You drain off the liquid and voila butter (unsalted)
If you add salt it will last longer before spoiling and some like the taste, but salt is not a good thing for most people to eat. Then you scrape out the butter into a bottle.
Takes a wee bit of work but man is it delicious! Far better than anything you can buy by a long shot. I don't care what the advertising or website says. You can do this with any cream, even the grocery store stuff as the guy in the video says.
Some claim that the gentler way (manual) of making it results in better butter and I suspect they are correct.
