OK so I figured I'd see what all the fuss was about. I took a pea sized amount of butter scooped from the inside of the butter and ate it. It wasn't half bad. But man is the Kirkland brand butter salty!! Maybe next time I'll try more.

Consider trying unsalted butter, and adding your own salt to taste. It's fresher (the salt is used to help preserve the butter against rancidity, which means it can get older before going "off") and controlling your own salt means better flavor, imo. Either way, enjoy!

I remember making it accidentally on purpose as a kid - my Mom told us to be careful, if we whipped the cream too long it would turn to butter. So of course we had to see if that was true! It is much lighter and fresher than the "whipped butter" you can buy at the store.

Glad I found this thread. And of course butter is a great way to add fat if you want to up fat and down everything else. When I get hungry between meals I drink a nice hot cup of broth, and yes, add a tablespoon of sweet, yellow, organic butter!!

Kirkland brand is my fav so far. But I have to scrape off the outer shavings because those parts get kinda stale. The rest is delicious.

Both salted/unsalted taste awesome.

Since starting a bit of coconut oil consumption I decided to discover butter as a snack. I just had a teaspoon.... And then another teaspoon. Might try unsalted and eat it in little pats. It was nice. I have just realized I am possibly eating too much protein and not enough fat, so I might try butter snacks more often.

Yummy

I make my own butter, its so easy to do and of course I can add herbs, garlic and a little bit of salt to it to make it extra yummy!!

How do you make yours? The only way I can make it at home is by whipping it a bit with a mixer and then shaking it in a jar for a half hour! Good workout.. but.. Ugh. I've tried using my food processor but all the liquid falls juuuuust below the spinning blades and doesn't get whipped up.
I also tend to oversalt mine so it isn't that good. I love the idea of adding in garlic!! Next time I do it, I'm definitely trying that.

I make mine with my Kenwood Chef, just chuck a pot of cream in, attatch the ball whisk, whack it on medium and walk away, after a few mins the sound will change and it will seperate totally, there you go, you have butter, just dig it all out, drain it and put it in a tub
I got the idea from Jamie Oliver, I saw him do it on one of his shows.

During a search for a video on making butter I found this which also shows you how to make "cultured butter"
http://www.youtube.com/watch?v=NoAaefHNaOQ

That video was really fun to watch. That's exactly the kind of churn I used back in the day! We never washed the butter in the churn though - mom had a wooden bowl she used for that and I don't remember washing it in brine - that would eliminate adding salt after it's been washed. I wonder -- is sweet cream buttermilk tasty? As tasty as sour cream buttermilk?

All you can do is try making sweet cream butter yourself :-)

I think I'll make some in the mixer this weekend.

I just made some, added some celtic sea salt, it turned out beautifully, I used the "K" beater this time and it was easier to get out of my Kenwood, I then put in on some paper towels to get out any extra water and put in in my butter bowl!
Its going to be awesome on my veggies tonight!!

Is there a difference in butter- I've seen Irish butter and I think danish...I just usually buy the generic- am I missing something good??

I just found this info about Irish and Danish Butter:

http://chowhound.chow.com/topics/387245