Clarifing a few making butter steps

                                                                                                                                                                                                                                                       I've had a few questions asked about the making of butter that perhaps I didn't make it clear enough for some...So here is a few steps that I hope makes it  more clearer .
          A 16 0z container of what?  Heavy Cream
     Step 1,Pour that into the processor? Yes

             Step 2
                         What setting do you use to churn the butter and for exactly how long???  put the processor "ON" so that it is   
                          running steady! As it runs you will see the cream change into something that looks like whipped cream (that's     
                          just what it is) let it continue to run, and in about 4 minutes you will see it change again, it will start to "slouch"  
                         around and separate into a ball (butter) and  liquid (buttermilk). how easy is that
             Step 3. 
                        How much water or whey comes off and then what do I do with that  Maybe a cup or less, Save it and use it to make               biscuits, Now that you have Butter, you will do it again and next time you will know just when to add your spices to    it.....I plan to add my spices next time when it passes the "whipped cream" stage...Hope this explains it better...Ginny (who else?)