In this study, some physicochemical and sensorial properties of butter made from yogurt and cream in Malatya (Turkey) were investigated. Twenty-five butter samples (11 yogurt and 14 cream origin) provided from markets were analyzed to determine the effects of raw materials, yogurt and cream, on above-mentioned properties. Analyses were performed according to the methods of International Dairy Federation (IDF) and Turkish Standard Institute (TSE). Butter samples have high level of moisture, curd and salt contents. Consequently, fat contents were found under the regulation for the table butter, as mean values. Similarly, the peroxide value (PV) for both types of butter was of a high level. Other characteristics of the butter samples showed some similarity. No significant correlation was found between yogurt and cream butter in terms of refractive index, iodine value, and Reichert-Meissl, Polenske and saponification numbers. However, differences between acid degree (free fatty acids) and titration acidity values were found to be statistically significant (p<0.05). Also, expert panel evaluation of the butter samples indicated that butters made from both raw materials were not different in all sensorial properties. It could be concluded that no major qualitative and quantitative differences between butters produced by 2 raw materials, yogurt and cream, were observed.