Butter at room temperature over summer?

[trrk]

It's only taken me 40 years to realise that not everyone keeps butter in the fridge. I'd like to try keeping it at room temperature so I can eat butter instead of UPF spreads with my breakfast toast. I tried it but it's quite warm here (room temp 24-28 degrees for the last week) and the butter is very soft. Is it safe to keep butter at room temp when it's warm? What do other people do with butter over summer?

We have some in the butter dish on the side and it’s been fine - makes buttering the bread for my son’s morning ham toasties a lot easier. It’s soft, but fine.

We also have some in the fridge as I like hard butter on cold toast.

Thank you I shall take look ☺️

I like hard butter on cold toast

Weird.

@Ifailed

I know

TK Maxx usually have loads of Le Creuset butter dishes. (I learnt from previous butter-related threads on MN.)

At this time of year we just cut a lump off the butter and keep that bit in a dish, the rest stays in the fridge.

Tesco too, a nice plain white ceramic one. Pretty sure I've seen them in Wilko too.

We have an insulated butter dish from Lakeland that I bought years ago. I don’t know if they still make them. It keeps it soft in the winter and stops it melting when it’s hot. I didn’t realise we were unusual until DD told her chemistry teacher when they were doing a topic about how fats change in the heat and the rest of the class said their parents keep butter in the fridge. Apparently we are posh!

I have a Denby butter dish and I cut off a chunk and put it in that while keeping the rest in the fridge. Sometimes mine use lots and other times it sits for days. Never had a problem with it.

Mine is on the side in a butter dish.

You can get a 'French butter dish' that keeps the butter submerged in water so it doesn't go rancid.

very soft is fine if you use it up within a couple of days.

in warm weather we keep the main block in the fridge but cut a small block off and put it out in a ramekin for use.

Butter bell

If you make ghee (simmer butter for 10 mins until the solids turn dark brown and filter it through a sheet of kitchen roll), it tastes sooo buttery and keeps at room temp for weeks.

I have a stainless steel double walled butter dish I got from Lakeland years ago. Winter, I put a block of butter in it, but often have to cut some off and put in a glass dish to soften in the microwave. Summer, I only put half a block in. It still goes very soft - fine for spreading, but it doesn't melt.