To keep butter out of the fridge?

[MardyBra]

We’re talking proper non-spreadable, goes rock solid in the fridge butter. Not weird-tasting, filled with chemicals so it spreads fake butter.

We buy proper butter, spares in the fridge, butter we are using is in the butter dish, we refrigerate the butter in the dish, no reason too, unless it’s a heatwave.

I've never put it in the fridge!

Butter dish on side.

Out the fridge here too, in a cat resistant plastic tub.

I keep butter in the fridge while I'm using up an open packet. As soon as I finish a pack of butter the next one comes out of the fridge. And stays out until it's gone.

Mines always in the fridge, I hate leaving it out even for a second and I hate when it’s gone all melty.

From reading the replies I’m weird though 😂

Not in this weather. My kitchen gets hot. Big windows. Otherwise, yes no problem.

Mine doesn't go melty when left out unless it's super hot which isn't often in Scotland. And in winter I still have to microwave it for a few seconds so it doesn't shred the bread

If it’s really hot, we may use a butter cooler - dish of butter sits in a water filled unglazed pottery container which allows water to evaporate slowly and reduce the temperature inside.

Butter in a lidded Emma Bridgewater butter dish , which handily takes a 250g pack of Welsh salted butter
Spare butter kept in the fridge

Depends on the weather.

However, I cut a small piece off & keep it in a ramekin

Same, I do start taking only half a block out of the fridge in May once it warms up to butter knife consistency (kitchen is between 8 and 14 in January).

how do I unfollow a thread, there’s far too much butter talk in my notifications 😂

Mines not kept in the fridge, on the side in a butter dish.

In a heavy stoneware butter dish on the kitchen side.

I usually buy unsalted, but salted seems to cope slightly better in hotter weather, so I often get it in summer. But might just start only putting half the block out in hotter weather, why didn’t I think of that!

Open butter lives on the side in the kitchen. However we get through a 250g bar in well under a week, so it rarely gets too soft. If the weather is very warm, I’ll cut the pack in half, so there’s only half a pack out at any time.

Out of the fridge in a clip top container.

I live alone and don't eat huge amounts of butter so I cut it into approx 50g slices for my tiny storage container and freeze the rest of the "slices".

My kitchen is so cold I have to soften it in the microwave in the winter even when stored at room temp.

We tend to use real packs of butter just in cooking and keep it in the fridge. We also buy spreadable stuff for toast etc which is also in the fridge. As I'm typing, I'm aware of the ridiculousness of my butter curation habits!

My late FIL always kept butter in a butter dish and never in the fridge, I loved having breakfast at his house - we bought the same bread, had the exact same toaster but toast at his house was glorious - a meal that could keep going all morning and clearly the difference was butter location...

What about it did you hate? It doesn’t go off. You would know if it had.

Mine doesn’t. That would be rancid butter. I live al9me and don’t eat butter every day and mine doesn’t go rancid in the time it takes to use it

Maybe not due to chemicals but it tastes weird and has weird mouth feel.

In our house we only use real butter and it is kept out of the fridge in a beautiful ceramic butter dish.

I have DH and the adult DC well trained to get a new pack of butter out of the fridge and unwrap it into a clean butter dish when it runs out.

Like a pp, my kitchen is so cold in winter (and early spring and late autumn) that I have to microwave the butter in the dish to spread it. 7 seconds works well.
This year, it’s only over the last few days that it’s been spreadable straight from the dish. In last year’s heatwave the dish went in the fridge, but the butter softened in about 10 min when removed.

I'm not in the UK, but I use spreadable butter which is 100% butter. So much easier than all this pfaffing around.

There is a woman in the US who has been on a crusade about this, she has spent an awful lot of effort demonstrating that butter will keep well for 3 weeks at room temperature. I think she is trying to persuade the FDA to change its advice on the subject.

I keep it in the cupboard. It’s like at least 80% fat, which doesn’t really acquire bacteria (minimal protein). It’s not going to go off. Technically the fat content could go rancid but we’d always eat the pack before that happens. A 200g pack of butter lasts about 7 days in this house.

Salted butter will keep for weeks in the cupboard because salt. Preservative, innit. Unsalted butter won’t last quite as long but still a good while.