Heavy Cream or Whipping Cream
Whip a pint of cream until it hardens and starts to form liquid, buttermilk. Drain through a fine mesh strainer and mix for more buttermilk. Strain again. Return to mixer. Once it's done, the butter will tangle in the mixer spools. You just churned your own butter! Set the liquid aside and knead your butter in some cold water. When the water discolors, dump and do it again; keep kneading til the water is clear to make sure all the buttermilk is out. This is important because if there is any buttermilk left in the butter, it will go rancid within a week and ruin your Rice Krispy treats. When properly washed, the butter should last up to a month but, honestly, you'll have to weigh how much you really want that fresh butter. It tastes amazing but it can be work intensive with the straining and washing.
Also: the buttermilk byproduct can be used in the place of whole milk in recipes but not as buttermilk. Back in the day, they would sour milk and skim the cream off until they had enough to churn butter and the byproduct of the soured cream would be buttermilk but since we're basically using a shortcut (heavy cream that hasn't come from soured milk), it's not real buttermilk. I learned this the "hard way" with what was supposed to be buttermilk dinner rolls: they made a great bread pudding but a lousy roll.
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