If you haven't noticed by now, I like easy and quick projects. Just a little ADD I guess. Anyway, this is not hard to do. We gather the goat milk and let it sit in the fridge for a couple days. When I've got about 2 gallons I will take them out and skim off whatever cream has risen to the top with a flat spoon. All the cream will not rise in goat milk so I just take what I can get off the top. A cream separator is just not in my budget right now.
I collect all the cream in my stainless steel mixer bowl and get it to working. I just turn it on and adjust the speed so that it doesn't spray cream all over the place and then go do something else for a while. After about 30-45 minutes the cream will whip up and then flatten out again and then start balling up into butter. The butter will all ball together and be really greasy/creamy. When it is thick enough to all ball together when you move it around, it is done. There will still be lots of what looks like milk in the bowl. This is actually buttermilk and can be saved for cooking or whatever you want to use it for.
After you pour off the buttermilk, you need to rinse the butter with cold water. I do this 2 or 3 times or until the water is clear. Drain off all the water. Now you can add salt if you want. I always prefer salted butter so I use sea salt and just use a couple pinches until it tastes right. Use a little and taste it - don't oversalt!
I sometimes pat the butter into a mold or you can just smoosh it into a jar or whatever. The important part is that now you can refrigerate it and enjoy!