Butter left out in a butter dish

Always out too ahah

because I want it « spreadready » 🫣. Goes in fridge only if very hot and melty…

Mines out like your's .... rarely last more than 4 days though and the weather has meant it's still a bit hard for spreading

but think of the manure and the uses it could be put to!

your vegetable garden will be the envy of the village

Unsalted butter might go rancid in a week in warmish weather. Salted butter won’t. Maybe the idea comes from places where most butter is unsalted, like France?

Three foot high and weighing around half a ton.

Fuck doing that litter tray.

you can have a house cow

you know one of those miniature Highland cows?

The only problem I have with this is you need to eat more butter * *

Knowing the shite they eat in the US their butter is probably only half butter.

FFS

It's a third world country...

Why are you reading US advice? It's a good hits world country masquerading as a developed nation.

No. It just means it’s room temperature.

Noooo !
>> quickly googles which cows can be kept in a 12 foot square back yard <<<

I don't do it, after I found the cat licking the side of the dish

It tastes pretty good and I can get away with only putting a tiny bit on my toast. I didn't really like any butter other than the Aldi West Country Butter anyway. Very nice, and we had lovely salted butter for a couple of years, but it just makes me eat loads of it, like fresh white bread, there is loads of waste from it being slightly too runny or not being quite the right consistency to spread so you end up with half a pound on a slice, it's twice as expensive and is no good when I'm trying to cut calories. And with five people in the house I was forever buying butter. The spreadable stuff lasts much longer. It is not the same as margarine as it's butter + rape seed oil only, and I use olive oil and cold pressed rape seed oil every day anyway as they are much more versatile or have a nicer flavour for cooking. I just don't want to spend an extra £260 a year on a particular food item that no-one is that bothered about.

Spreadable butter is much cheaper - £4.18 a week, two tubs of Sainsbury's own v double that or more when we were going through the equivalent in block butter a week Yes, it may be cheaper but it is no way like butter - more like a slightly better tasting margarine 😫

As for the glass butter dish with the cow on the lid, I'm sure we got ours from Wilkos absolutely years ago. That might explain why so many of us have the same one!

Another myth

I leave it out all the time

Nothing melts in our cottage, when we had that freak 40 degree weather the butter was still hard in our kitchen (which stayed well below 20 degrees and I still had a 9 tog duvet)!

Why all this fuss when you can cut a chunk of butter, enough for the day, off the block, put it into a mini butter dish and repeat the next day?

Perhaps butter doesn't go off but it does oxidise and change colour if left out for a great length of time and on hot days it can melt and go runny. If you just cut 30-40g off at a time and put the rest back in the fridge wrapped in its foil, it keeps better than a 250g block sitting melting, setting, melting, setting...

I have a perfect system for dealing with the summer and a DP who knows on some level that butter doesn't need to be in the fridge but gets confused about whether it's supposed to be as liquid as 'spread' (more like fucking 'pour' in summer - 'pour straight into the bin and go and buy some decent butter', IMO) or actually still at butter consistency.

September - June: Butter in dish, preferably on cold windowsill next to the china egg chicken. Possibly on countertop in depth of winter.

Dog Days: Butter in dish in fridge. DP complaining that the butter is too hard and microwaving the entire block repeatedly. Replacement butter goes into freezer in anonymous packaging until September to prevent any reoccurrence of this abomination. Olive oil comes out.

Of course, then we get the 'but this is the expensive extra virgin olive oil for bread and salads, not for frying sausages no I'm not telling you exactly how expensive because you'll have a fit' and 'WTF is this? This isn't olive oil, it's 85% vegetable with a picture of an olive tree on the front, I don't care if it's cheaper, it tastes like disappointment and old deep fat fryers' conversations. But they're on a par with 'I know Saxa is cheaper than flakes. That's because it's for killing slugs and getting mud off your hands, not making food taste good - no way on earth am I eating at Lo-Salt/if I want more potassium, I'll eat a bloody banana on top of the salmon, avocado, spinach and sweet potatoes I eat every week' chats.

I have 2 butter dishes containing blocks of butter. One is always sat on the counter in the kitchen and the other on the dining room table.
Neither have ever gone rancid and they're in the dish for anything upto two weeks at a time.
I keep the eggs in a glass bowl on the counter too.
We're still alive and healthy.

Our butter dish lives in the breadbin. Years ago, I read that butter could be safely left out for 2 weeks without refrigeration. It never lasts that long though. Ignore what the Yanks say, they are weird cos they keep eggs in the fridge.

I'm about to buy a butter dish.
We accidentally left an almost full tub of spreadable butter on the table overnight and into a sunny morning. It had separated and I tried to remix it to no avail.

No, it's just been cold. I'm not sure how they would make it softer?

Are butter dishes meant to make butter softer? I had butter out for weeks and it was still as solid as if it was in the fridge. I ended up having to microwave what I needed. I’ve gone back to spreadable butter now although I much prefer real butter.

It's fine, I have mine in a ceramic butter dish with a lid left at room temperature, it's too hard to spread otherwise. I only put in fridge if very hot weather. Never goes rancid. My parents have always done this too and I've survived into my 40s! (North of UK)