Roughly how much butter do you get from a certain amount of cream?

Our butter prices in NZ are ridiculous right now (as our domestic prices are driven by export prices), so I'm wondering if making it from cream would be slightly more cost effective ( assuming my time has no value lol).

If it's 35% fat in the cream then 350g per liter, theoretically. There's usually a few grams left in the buttermilk after so maybe 300g. Which is fine because the ricotta is better with some fat in it.

Buy some goats.

We get non-homogenized milk. You get a nice fat layer of super heavy cream on the top of the bottle. It's ideal for tons of things. I mix it directly into my oatmeal and my mashed potatoes.