Do you make your own butter?
Of course not. Or, not likely, at least.
Why would you? It takes about 20 minutes of vigorous physical activity. You need heavy cream, and the quality of that cream matters a lot for the final product. Sometimes, it doesn’t actually work. You get to the 15 or 20-minute mark and find it was all for nothing. Gotta start again with new ingredients.
And if it works, does it taste better? Or does it taste better enough that the whole thing was worth it? Was it cheaper? What was the actual advantage?
If you’re at the grocery store (or convenience store, or even many gas stations), you can simply walk to the dairy aisle, and for a few dollars, you can choose any style of butter your heart fancies: salted, no salt, Irish, European, Amish, cheap, less cheap.
Quick, easy, cheap, and you get exactly what you want.
Why would you make your own butter?
Because life requires participation. More participation, more better (and in this case, more butter).
Sometimes you should make your own butter.