Re making salted butter

Since the reason salted butter is produced is so that it will keep longer, the downside of salted butter is that it usually isn't any too fresh. The salt tends to mask the lack of fresh taste. There isn't an absolute formula for the amount of salt used. I suspect the older the butter, or the longer the producer wants to store it, the more salt is added.

Most of the world uses unsalted butter and it should be easy to adjust your cooking techniques accordingly. It won't make any difference in baking, and you can taste as you go for other dishes, adding a pinch of salt until your sauce or pastry dough or whatever tastes right to you. It might be harder to add back in the slightly rancid taste people who use American salted butter have come to expect (don't laugh! Studies have even shown that people prefer the rancid oil taste of things like potato chips, french fries etc. Our palates are guided by what we've become used to!)