Homemade butter not softening properly Recently made butter in my stand mixer.  Squeezed it dry and rinsed it before kneading in sea salt.  However, when left out the butter is not softening as store bought butter would to make it spreadable.  

So I'm wondering which part of the process might affect this.  Did I over-drain it? Or is the salt keeping it solid at warmer temps? Or something else?
Over churning is my guess. You want to churn the butter until it starts to setup but no more.