You can make butter without a cream separator or mechanical churn.
Put fresh milk in wide-mouth quart jars in the refrigerator. The next day, skim off the cream that has risen, and do this until you have enough cream. You can freeze the cream to save it.
Put a pint of cream in a quart jar and bring to room temperature. Then shake the jar for about 15 minutes. When the butter forms, it gets to a "gloppy" stage and makes a thud instead of a sloshing sound.
Next, pour the thin whey off. Rinse the butter with cool water two or three times, until the water runs off clean. In hot weather, refrigerate the butter before you rinse it.
Finally, put the butter in a bowl, salt to taste, and work it with a spoon to mix in the salt and get the rest of the whey out. Pour off any whey that has accumulated. The butter made from goat milk is white. If you want your butter to be yellow, add 10 to 12 drops of butter color to the pint of cream before you begin shaking it.