I can't find anything about making a small butter churn. I just want something simple and small! Please help?

Back when I used to make butter, I used a quart jar, but that would depend on how much you want to make at a time. I would put around a pint or more of aged cream in the jar, place the lid on tightly and start shaking it, after a good amount of time, the milk fats coagulated and I had butter.