Freshly-churned butter has to be washed clean of residual buttermilk to keep well. The only method I've seen recommended is to massage the butter by hand in changes of iced water.
This can be quite uncomfortable and a little cumbersome.. I wondered whether anyone had come up with a neater procedure they use regularly. ( I imagine, perhaps, pushing the butter through a potato ricer, rolling it out, food-processing with very cold water.. other speculations.. ).
Is there any experience out there?