The research was intended to optimize and scientifically evaluate the traditional/ household butter making methods for getting good quality and yield of butter by standardizing cream fat levels and altering churning temperatures during butter making. In the present study, cream fat levels were standardized at 30, 35 and 40% and they were churned at different temperatures (8, 10 and 12°C) for making butter samples. The parameters used for quality assessment of butter were significantly influenced by cream fat levels and churning temperature and their interactions. Higher yield (88%) of butter with more total solids (89.17%) was obtained when cream standardized at 35% fat level and churned at 10°C while less non fat solids and moisture content was observed at these levels. A decreasing trend in pH was accompanied with an increase in fat level and churning temperature in all samples. Free fatty acids increased as a function of cream fat levels and churning temperatures. Most of the organoleptic parameters received higher scores when butter samples were prepared from the cream at 35% fat level and churned at 10°C. Using these conditions of fat levels and churning temperature, high quality butter can be produced at cottage scale.Key words: Butter quality, churning temperature, optimization, cottage scale, sweet cream.