LOL - partly because we are trying to become more self sufficient and at some point we will have a cow to provide us with the ability to make butter from the ground up so I decided to start getting comfortable making it routinely a couple of years ago.
And partly because homemade butter tastes nothing like storebought. I actually make cultured butter, which tastes different than most butter readily available, but even making sweet cream butter - it tastes different than storebought sweet cream butter.
Right now I have to buy whipping cream but it still tastes better than storebought pre-made butter.
As far as storebought being wrapped in quarters - I usually portion out butter by weight to make it easier to use in recipes.
To make a fresh batch of cultured butter I use either leftover buttermilk from the last batch or a bit of plain live-culture yogurt - whatever I happen to have.
I don't make it all at once for a year's supply though, since I don't have the freezer space. We're also trying to be able to do more things without electrical conveniences since power outages are unfortunately becoming more common and being accustomed to making it as we need it, if we don't have electricity, is more important to me than making a ton of it at once. My next project with butter will be to make ghee so that we can have "canned" butter that will last a good long while without having to keep it cool.
