Seattle Times are lairs!
Remember as a kid (3rd grade??), we'd put whole milk into a jar and vigorously shake it?
We got little specks of butter.
Shaking is CHURNING, and churning separates the two.
Then again, I may have shaken it too much.
"Oh No! It's Darma!"
So here's what I did;
1) Double boiler, very lumpy cream, heat while gently whisking/stirring.
2) Monitored temp to 170 (emulating process for ice cream)
3) Heat off, cover, let cool.
(HOPE this re-homogenizes the cream so I can make whipped cream for Ambrosia)
Results: Butter and buttermilk separation even worse than before -- aka: FAILURE
PLAN B:
1) Let wounded cream cool to room temp, chill in 'fridge 20 min.
2) Fit my One Horsepower stand mixer with wire whisk.
3) Chill the whisk and bowl with ice cubes and water.
4) Whip the cream into butter and buttermilk.
Used the butter for browning onions, mushrooms for tonight's dinner.
Fortunately, this was only about 6 fluid ounces, so no loss but fun to experiment.
DONE.