Is homemade butter different than unsalted commercial butter?

Commercial made: Quality be control, and there should not be very much variation from batch to batch, also the butter is compacted in huge churns, and fat and water are fully adjusted and compacted butter is packed into small portion packs. read more

Unsalted is the same thing, but no salt. If you’re doing some baking or making a pan sauce, you’ll want to use unsalted butter to make sure your end product isn’t overly salty; it’s hard to control how much salt is in the butter, so using unsalted butter ensures that you can properly control the salt in your dish. read more

Danish Lurpak butter was slightly-salted and mostly lactic. Then, for a while, supermarkets started marketing some butter as"Continental Taste" - meaning lactic. The flavour of lactic and sweet-cream butter is quite different, so it matters, but we are no longer told, directly or indirectly, what sort of butter it is. read more