I use the following as a simple set up to seperate the butter from the milk after it has been churned. The strainer has a close weave, and I put it in the stainless steel bowl so that I can save the milk for cooking, to make cottage cheese, or to feed to the chickens. (Culture can be added to this milk to make cultured buttermilk, as well.)
After straining off the milk, you are left with the butter.
And here is the left-over milk with bits of butter that slipped through the strainer.
It is very important to rinse your butter very well to get out all the milk. If the milk is left in the butter, it will cause it to sour quickly.
After rinsing thoroughly, you salt the butter to taste. I then roll the butter into balls that are approximately 1/4 pound each.