Making Goat's milk butter without a cream separator

For the last week or so, I've been experimenting making butter from my goat's milk. It's been a learning process, but I think I'm getting the hang of it. It was actually much easier than I imagined it was going to be. I do have a tabletop cream separator, but it's a big pain in the butt to clean, so for making small quantities of butter (or without large quantities of milk to put through it rather), I just can't justify getting it out and using it. So, here is the K.I.S.S. (Keep It Simple Stupid) method. The butter has been delicious and -- bonus -- has nothing artificial added.
I was a bit surprised at the amount of cream in a quart of my goat's milk. She's an Alpine, which aren't known especially for heavy fat (cream) content of their milk. (By contrast, if you have Nubian goats, you will likely have a much higher fat (cream) content to your milk.)
I've also been freezing my excess milk after draining off the fat, as our goat is due at the end of May and I'll need to dry her off in a few weeks, so will be without a milk source for awhile.
If you don't have a dairy animal, try this method with some store-bought cream. It's rather fun!