Butter: one of those simple kitchen basics that somehow ends up being the cause of heated arguments all over the nation.
One of them promises by the butter dish on the counter – soft, spreadable, and toast-available at a moment. One demands that butter should be in the fridge, chilled and safely hidden away without any explanations.
Sound familiar?
Indeed, here and there, couples even fight (or so humorously fights) about it. “My husband says that butter must be left out, that is how his grandma did it!” complains one woman. And neither is she alone. This weird little kitchen fights may not be much, yet it borders on larger issues – tradition, safety, convenience and even some notion of nostalgia.
Who is then right?
So Butter, how does it work, how is it safe and what are the practicalities of storing butter? Well, let us find out and hopefully we will resolve the great butter debate for you once and for all.
The Butter Science: Why It is Not Milk or Cream
Butter is often considered to be one of the dairy products; however, before we begin talking about where it should be placed, we should learn what makes it special compared to the rest of the dairy products.
Butter consists of approximately 80 percent fat and 20 percent water, and very small amounts of protein and sugar – the food bacteria thrive on. That is one of the reasons why butter is not likely to spoil as easily as milk or cream.
And when you use salted butter, you have an added level of protection. Salt is a natural preservative and thus it becomes even more difficult to cause growth of bacteria. This is why generation after generation of people -your husband’s grandma included- left butter on the counter, and never had a problem with it.
With that said, butter may become spoiled. It does not normally develop harmful bacteria as other foods do, however it will become rancid with age. Rancidity is the decomposing of fats that are exposed to oxygen, heat, or light. You will see when it occurs – it will be bad, although not necessarily dangerous, smell and taste.
What is the Maximum Time Butter Can Be Left at Room Temperature?
Here is the crux of the case. Is it safe to keep butter outside of the fridge?
The experts in food safety say that it depends on the type of butter you are using and your kitchen conditions.
The professionals say this:
Salted butter: Can be left out at room temperature 1 to 2 weeks – provided it is in a covered dish and not in direct sunlight or heat.
Unsalted butter: Is to be stored in the refrigerator and can only be left outside a few hours to a day. In the absence of salt, it goes bad faster.
Hot/Sticky kitchen: Salted butter can turn bad more quickly even in hot/sticky kitchens. And of course, in case your kitchen is particularly hot, e.g., in summer time or because you like to bake, it is safest to refrigate it.
Best Ways of Storing Butter to Remain Soft and Safe to Use
Desire the convenience of spreadable butter without the chances of spoilage? Better news – you can have both. The clever hints are the following:
covered butter dish
A plain butter dish, with a cover, will work miracles. It excludes dust, insects, and air, which can assist in preventing contamination and hinders oxidation.
California Butter Catalina Island
Keep your butter dish in a cool and shady place – avoid keeping it near the oven, stove or window. An additional couple of degrees of heat can accelerate spoilage.
Don’t Miss the Stick first Apartment
Rather than lighting a whole stick, cut off only what you will use in a couple of days. Then this keeps the remainder in the fridge safe and fresh.
🧈 Wash Dish frequently
old butter left-over can become rancid and contaminate new butter. Wash your dish before you refill.
How to Tell When Butter Has Goed Bad
Un certain whether or not that squishy, golden square in your counter is still edible? Believe what you feel.
The following are the indications of spoiled butter:
Smell: Rancid butter smells strongly of sour or soapy smell. Unless it smells buttery, it is most likely bad.
Color: Fresh butter is normally a light, creamy yellow. When it begins to darken or get spots, or when it appears oily or shiny, it is spoiled and should be thrown away.
Taste: A bitter or stale taste is the definite indication that the butter has turned. There is no use masking it, so just replace it.
The French Butter Crock Mystery
You may have read about, or even possess, one of those water-based butter keepers, occasionally termed French butter crocks.
These small jars contain upside down butter stored in a small basin of water forming an airtight seal that excludes air, yet keeps the butter soft enough to spread.
When properly used, and the water daily renewed, such crocks will preserve butter in a fresh condition at ordinary temperatures up to a month.
That is mighty fine -and ideal in those cases when one is in a hurry and does not wish to wait enough to soften a refrigerated stick of butter.
So… Is Your Husband Right?
In one word? Yes – sort of.
Your husband -and his grandmother who loves butter- are not mistaken. People have been storing butter safely on the counter for generations and especially salted butter. And in climates which are cooler, or kitchens which are well shaded, this is perfectly good.
However, the safety of your food is also related to your house, your behavior, and your likings.
In case you despise the thought of having butter out in the open, then do not do it. Store it in the refrigerator and simply bring out a little when required.
Conversely, if you cannot live without soft, spreadable butter in the morning, and you are judge about storage, a butter dish on the counter might be absolutely safe -and tasty.
Then there is even a compromise, keep most of your butter in the fridge, and only keep a few tablespoons on the counter at a time. Then you have the convenience, without the waste.
Butter Does Not Have to Be a Battle Field
Ultimately, the method you keep your butter has to be based on what is most convenient to you- not what your mother-in-law, grandma or food blogger says.
To have peace in your kitchen (and in your relationship), then the following are what matters the most:
Know the kind of butter you are working with.
Discover the room storage time limits that are safe.
Put clean containers and clever positioning.
In case of doubt, rely on your nose and taste buds.
Butter is among the simple joys of life. With a little bit of awareness and few crafty habits, you will be able to enjoy it the way you prefer it, either soft on the counter or firm out of the fridge.
And whether you decide to take sides on the butter issue, at least now you are well informed.
Then go ahead. Toast in peace and butter it.