I suggest that you make butter and crème fraiche. Crème fraiche is a cultured cream. It basically takes your cream and adds bacteria to it to sour it. So it "lasts longer" or at least tastes better while it lasts so long. ;) It's like making yogurt, but with different bacteria. It's also known as French Sour Cream! It's great in broth soups, over steamed veggies, or with baked root veggies.
Leave the cream on the counter for a day. Put half of it in a food processor and process until it separates. Pour off the liquid. This is butter milk. Save it for the creme fraiche. The yellow solids that remain are the butter. Pour some filtered cold water in with the butter and process again. This is called washing the butter. Pour off the water. Discard it. Scoop your butter into an airtight container and store in the fridge or in a butter keeper on the counter.
Crème Fraiche (cultured cream)
Take that butter milk (from the butter-making)... Take about 2 tablespoons and add it to a cup of fresh cream. Leave it in a warm window or a warm spot for 25 hours. It should thicken and taste sour. Transfer to "cold storage" aka the fridge.
When you're ready to make your next batch, you don't need to make butter again. Just use a few tablespoons of leftover crème fraise from the first batch to add to the cream to make the next batch! Ta da! Easy!
My crème fraiche has been in the fridge for several months just hangin' out. Last night we had some on our broccoli. Tasted great!