2 types of butter for me:

1. Homemade butter - the way typically made in many Indian homes:

a. Start with un-homogenized milk - heat it up to a boil and let rest. Remove top layer of cream and store.

b. Once you have collected enough of this cream - add some active yogurt culture to it and let it ferment for a few hours.

c. Then churn the mixture using manual or automatic churning instrument.

d. After a few minutes you have fresh and awesomely delicious fresh homemade butter.

Eat just as is or with a slice of bread or with a paratha or countless other things. :-)

2. The second one is the one marketed by Amul - fondly called "Amul Butter"

http://www.amul.com/bread-butter.html

Yummy.....