I just can't get over the fact that I now, on a regular basis, make my own butter. Out of the freshest, richest, yellowest cream, to boot! My butter turns the bright yellow that most dairies have to use dye to obtain, and it's all because the happy cows at Milk Thistle Dairy are getting enough carotenoids in their diet.
I started to add butter back to my diet a few summers ago, when I read Nina Planck's Real Food and decided that it was time for me to seriously consider incorporating real (i.e., good quality) animal products into my diet. No to insipid soy milk from a box; no to olive-oil on everything; yes to whole milk, good bacon and beef broth, chicken thighs with skin on them and butter, oh yes, yes to butter.
Why butter? Because butter is better; at least my grandmother always said so. She grew up on a dairy farm in Wisconsin during the height of the Great Depression, and even when margarine became more fashionable in the post-war years, she refused to have anything other than butter at her table. When margarine was largely discredited as a "healthy" alternative to butter some years back, my grandmother was smug: butter was better. And now I believe the same thing.