Trying to make butter

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I have a question. I know it's better to let your cream refrigerate a few days before making the butter but...how long is too long to refrigerate it? I have some that separates in there--there's like an oil that stays on the bottom and the hard cream on the top. Then it kind of ferments and sometimes blows the lid off the container! No, I don't make a habit of letting my fridge grow unknown things, but sometimes all this cream gets ahead of me:)
 
Here's a trick for the shaking in a jar method.

Be sure the jar is glass and VERY cold and also be sure your heavy cream is VERY cold. (I put both in the freezer for 10-15 minutes before I put the cream into the jar to shake)

I use an old mayo jar, 1 pint size. I fill 1/2 way with cream and a little salt. Takes me 20 minutes start to finish.

Make sure to rinse the butter really well in COLD water to wash off all the buttermilk, otherwise your butter will sour.
 
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I found a Dazey Churn in our garage, stored in a big metal tin with a bunch of other junk.
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Only problem is the glass jar is missing. Its still in the garage, I need to clean it off etc... then start a hunt for a jar that will fit!
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