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In response to
"Every pat I have seen has been square. -- nm"
by
Let it Spawn, let it Spawn, let it Spawn!
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When butter was originally churned, it would come out in a stiff glop that Goody Housewife would "pat" into a circle. You can buy the high end stuff
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that's rolled into tubes--some restaurants do this especially if they're adding some herbs or spices to it. If you want to taste something wonderful, buy a couple of cartons of heavy whipping cream. Put it into your food processer on high for about 2 minutes, then run it at medium until the butter forms at the bottom (it's like magic!) and the liquid from the cream has separated (that's Buttermilk) and is floating on top. If you want salted butter, put in a 1/2 teaspoon of sea salt before you start the food processer. Anyway, pour off the liquid (unless you want to use it to make biscuits or something, scrape the butter out and pat it down into a plastic container, or divide it into long rectangles and wrap with waxed paper, or press it into butter molds. Then refrigerate.
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