To ask how you keep your real butter useable?

[SpudsandGravy]

Hello all,

Following on from the yummy food worth paying extra for thread, how do those who use it keep 'real' i.e. block butter (not spreadable versions) usable? I always have some in a butter dish and I keep it out of the fridge, but for large parts of the year I can't use it for sandwiches etc.

What am I missing?

@SpudsandGravy

Thanks all. When I put it in the MW I've found that it develops a soft/liquid hole in the middle, and when it solidifies again it's not the same. I'll try m/waving smaller pieces, though.

Cut into small pieces, microwave for 3 seconds. It will probably be partially soft, partially too hard. Smush it together. if needed 3 more seconds in the microwave, smush again. Perfect spreading consistency but no meltiness.

I cut up a block of butter into 4 then keep a portion out in a little butter dish we have. If it's too hard to spread I give it 10 seconds in the microwave.

I keep my butter in the fridge and slice it onto bread. I know, I'm gross...

@Dilbertian

More reliable than a microwave is to soften the butter by covering it with a hot mug or small bowl for a couple of minutes. You can heat the mug or bowl by filling it with boiling water. Pour the water out when the mug feels hot to the touch and upturn the mug over the butter straight away. By the time you've got the rest of your stuff ready the mug has cooled and the butter has softened. It works best if the butter is on a plate, rather than inside a deep butter dish.

This

@Indoctro

I keep my butter in a dish on the kitchen counter and never had a issue with it It's always perfect for spreading and has never gone off.

Also this.

I shave off very thin slices and leave them to stand for a wee minty.

Tbh we have it out all the time in a butter dish.

It's not cold in the kitchen and it's never gone off/ rancid.

Electric butter dish from alfille.

Cools in summer, warms in winter.

I LOVE mine. Solves a (totally first world) problem but it just makes my life easier.

Not cheap, £50, but, I think , it has helped pay for all the butter i turned into "butter soup" in the microwave.

Just keep it in the cupboard? I’ve been using real butter my whole life and never had a problem with this way x

@ItStartedWithAKiss241

Just keep it in the cupboard? I’ve been using real butter my whole life and never had a problem with this way x

If your kitchen is a degree colder you might find it’s rock hard! Our new kitchen hasn’t got a radiator actually in it, as it’s further down the room and it’s just enough that the butter is hard in winter.

My kitchen is quite cold so at this time of year the butter is solid even with being kept out of the fridge. It rips bread if not softened in the microwave first

I freeze the butter before I put it in the butter dish. that makes it softer than normal, but not as soft as spreadable.
fine for toast or firmer bread though.

Slice a bit off and soften on a saucer in the Aga top.

Ah, we have the answer let me get the link....

https://www.amazon.co.uk/Zeal-G265G-Butter-Dish-Green/dp/B073DHN2KH/ref=mpssa1115?dchild=1&keywords=insulated+butter+dish&qid=1610271248&sr=8-15

@ouchmyfeet

I just abandon it for the winter and use the spreadable lurpak that goes in the fridge.

When it warms up a bit I go back to proper butter

Me too. I do love proper butter and we have it out all the time in a butter dish for cooking etc but it’s too much of a faff to be cutting bits off to microwave or heating over a mug of water to otherwise just substandardly smooshing and scraping when you’re making sandwiches.

Ah British problems! Here in South Africa we have the opposite problem.... too hard if kept in the fridge and too soft if left out!

Ours is often a bit hard at this time of year. I usually slice it thin and put it straight on the toast with the second but on top to melt it a bit. Having read this thread though I now fancy buying a butter curler.

Ok, I really want a french butter dish now