Butter has always been a staple, but it is rarely made at home. It shows up wrapped in paper, already salted or unsalted, and ready to go. That convenience has slowly pushed the process out of sight.

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All of us, at some point, have run into a butter dilemma. You reach into the fridge looking for butter only to be met with options: salted, unsalted. Can they be used interchangeably? Or, perhaps, a ...