I take butter very seriously. It's the one kitchen staple I refuse to compromise on. But butter is expensive, and if you use it in cooking or baking, you can go through it fast.
I have a lifelong commitment to Kerrygold that I sustained even throughout my broke student years, and this affinity comes from my Irish grandparents. But when they were growing up, they made their own butter using fresh cream from the dairy, and it was a labor of love that involved a lot of armwork.
