The most important point about butter was never made in the article I posted. It should be butter made from raw milk; preferrably raw milk from grass-fed cows. Rich, yellow, creamy butter. The gal who wrote the Nat news article touches on it in the opening statements of the article, but if you're not looking for it, you miss it.
That's why I love to make my own and add my own sea salt to some of it and leave some plain for cooking and baking. A rich source of A, D, E and CLA. What could be better and taste so delicious, too?