I was initially skeptical when I first saw the butter churner in our collection. I’ve baked bread, brewed beer, and made yogurt, so it’s not as if I’m against making things at home. I just didn’t see what was to be gained by churning butter myself instead of buying it. I’d almost forgotten it when the churner turned up in the top ten selling items for several days straight. And that was during the busy holiday season, when making it to the top means elbowing through serious competition. What did all of these people see in homemade butter? Did they know something I didn’t? Had all my favorite food writers failed to share the wonders of fresh butter straight from the churn?