The upshot of all this dry chemistry is that if you take cream and agitate (or "whip") it for a little while, you can break up some of these globules and introduce air into the mixture. If you whip it more, you'll break up more and make the cream stiffer. If you whip it even more, you'll reach the point where the globules collect into masses so heavy that they displace the air, collecting into a solid mass. This solid mass is what we call "butter."
The word "butter" derives from the Greek "boutyron," in turn derived from "bous" (meaning "cow" or "ox") and "tyros" (meaning "cheese"). Of course, many kinds of cheeses are made from cow's milk, but most cheese in ancient Greek times were made from the milk of sheep, and while butter is a high-fat solid dairy product, that is as close as a resemblance to cheese as it gets. Nonetheless, we needn't count the ancient Greeks at fault for having nomenclature that differs from ours.
What should we do? Why, we should make butter! Read on for further details.