Recommend me a butter dish please :)

[BinBandit]

Boring I know. We've been eating more butter rather than spreads recently. I've bought the spreadable butters and they are reasonably good but still not as good as proper butter.

I've seen loads of different butter dishes on-line but I basically want one that keeps it fresh and spreadable without too much hassle.

Anyone got one that they would recommend?

I've got two plain white ones from sainsburys.

BTW my (highly qualified) nutritionist friend is adamant that butter is better than spread/marg. Less complex & easier to digest. Just don't eat it in vast quantities.

Lakeland sell a metal butter dish that is insulated so it keeps the butter at the right temperature all the time, it's the only one I'd ever have.

www.lakeland.co.uk/1496/insulated-butter-dish?src=gfeed&gclid=EAIaIQobChMIpaiAyLil-AIVSurtCh2_AgbxEAQYASABEgIdM_D_BwE&gclsrc=aw.ds

This one.

Thanks, I was in Sainsburys looking today and also looked in the Argos catalogue while I was there and there was nothing at all. Obviously there were containers I could put butter in but not anything specifically designed to keep it soft and fresh.

And yes, that's part of our strategy at the moment, just trying to reduce the amount that food has been messed with a bit and also I forgot how lovely it is to have proper butter. We are going with eating less of things we enjoy rather than having more of processed food. I had been stuck at 2lbs over a healthy BMI for months and months and I've lost 4lbs since trying to eat a bit cleaner despite switching up to butter and cream and being away on holiday.

I bought a French butter keeper from Amazon. You put a bit of water in the bottom of it and it keeps the butter at perfect spreading temperature without it going rancid.

I have a vintage portmerion one with daisies on which I love. I think the main thing is to have one which is a plate/dish and then a raised cover you can remove rather than one you have to dig into (not explaining myself very well).

Thanks, I'd looked at that Lakeland one and also at the French butter keeper things but the latter seems to want you to use bottled or filtered water rather than straight tap water and that just seemed an extra cost so I was hoping that the insulated ones were good enough.

All butter dishes keep the butter soft and fresh when left out of the fridge. That's the point of them.

We have the Lakeland one. It's brilliant. Our butter is out of the fridge all year long (with the exception of the days when it is over 35C) and it is spreadable.

Well yes, that is the point but not all things work the way they are intended and some will be better than others, hence looking for a personal recommendation rather than just buying the first thing I see.

I saw one butter dish about the size of an upturned teacup with a water reservoir to keep it cool and the butter was upside down not touching the water. Etsy IIRC. Now I have to go looking…

Alessi ship shape butter boat

We've got this one, DS chose it, works fine but our kitchen is relatively cool and as long as it's not on the window sill wouldn't get hot enough to turn butter. Having said that I only ever put about a third of a block in the dish and keep the rest in the fridge until needed, we don't use much

Le Creuset (sp?) job from Tkmaxx here. Butter sits by the breadboard. It's exposure to light/air which makes butter go 'off'.

That’s the butter keeper. I’ve got one and it’s great, plus it looks quite nice. Change the water every day or so. I just use tap water and it’s fine.

I got the alessi one and it was rubbish. You can’t fit a whole Pat of butter in it

I prefer china to metal as it is better insulated. You can still leave the dish out all year round. I also prefer a deep dish with a lid on top, as opposed to a plate with a deep lid - there's also someone who misses and sticks the corner of the lid into the butter.

I think the secret is not to have too much butter in the dish at any one time. I always put butter packs in the freezer then when I am getting close to the point of running out I unwrap the frozen butter , cut the block in half , wrap up the spare half and put it back in the freezer. Obviously this involves more than one butter dish, but I am a woman, I can multi task.

Thanks, lots of great suggestions to look at and it's good to know that tap water is fine for the butter keepers. Our kitchen is pretty warm as it faces south west and I also cook in it (funnily enough!) which also heats it up.

Kilner glass one is lovely

I've a glass one from The Garden Trading Company which is lovely

Sorry link not working

I'm still working from home and DS is a student so we are in and out the butter regularly during the day whereas if we were out the house I guess it would be shut up most of the day. DH makes his sandwiches up in the evening but he's also inclined to making toast or whatnot for supper.

Like this.

That's a good idea about freezing it too. Though we go through enough that probably the fridge would be fine.

Some lovely looking ones though I will favour function over aesthetics :)

It's my birthday on Monday and DH been badgering me for something I'd want. SO i've told him a butter dish! 😂