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I'm not going to make butter at home, but I DO much prefer using it to margarine. I read some heinous thing about margarine originally being some kind of industrial waste product that was being dumped onto the public. Anyway, butter is healthier.

I am afraid we use it in almost everything... and generously too.

Although in Switzerland, we always make sure to buy our butter in France, as it really, really is the best butter we have ever come across. No comparison to the butter back home in North America (why can't we make butter which is as good?).

Here are some wonderful (mostly) Dorie Greenspan posts on butter:

http://www.doriegreenspan.com/dorie_greenspan/2007/04/better_butter_a.html

http://www.doriegreenspan.com/dorie_greenspan/2007/04/more_better_but.html

http://www.movable-feast.com/2004/12/salon_saveurs_b.html

good butter is such a simple, clean pleasure on crusty bread. nothing else is necessary.

just the other day a friend and i were inspired by this issue to try making butter. Easier than I thought and so good! We smeared it on radishes French-style (sounds strange but really it's good). You can read my blog post about it here: http://cookingthehardway.wordpress.com/2008/03/01/churn-your-own/

I adore butter but it loves to collect around my waistline so something I always do when I'm eating any kind of bread is to warm it up. The butter/oil that was used to make the bread melts and its just as good as if you were to put more on!