These instructions don't contain enough information. If all of the buttermilk isn't removed from the butter, it goes bad very quickly and pressing a spoon against it isn't going to get the job done. When making butter, I always keep one or two bowls (ceramic) in the freezer to use during the kneading process. I usually go completely by hand and shake the cream in a jar or tupperware (if you choose to do this, be sure to fill the container less than halfway) instead of using a blender, but I suppose that works as well and is easier on the arms. Once the butter and buttermilk start to separate, I take the liquid out gradually so there's less in with the butter. When it looks completely separated, a bowl comes out of the freezer. The butter goes in the bowl and the buttermilk needs to be strained through cheesecloth if you plan on using it to remove any tiny bits of butter. As far as kneading goes, there are typically two options--butter paddles (large and relatively flat wooden spoons will work) or your hands--and they'll both need to be soaked in ice-cold water. (For the paddles, I let them sit in a mug full of ice water while I'm doing everything else.) I prefer using my hands because it gives me more control, but kneading butter under ice-cold running water is less pleasant than it sounds. However, rinsing the butter under cold water is a very effective way to remove any leftover buttermilk. After this step, you can knead in salt, honey, or anything else you'd like to add.
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These instructions don't contain enough information. If all of the buttermilk isn't removed...