The way we store butter has sparked a long-standing debate between tradition and food safety. Some people worry about it going bad, while others prefer keeping it out for easy spreading.
Butter’s high fat and low water content make it less prone to bacterial growth, but that doesn’t mean it’s invincible. If left out too long, especially in warm or humid kitchens, it can turn rancid or even grow mold.
Refrigeration keeps butter fresh and safe, but cold butter can be hard to spread—nobody enjoys tearing their toast. A smart compromise? Keep a small amount in a covered dish at room temperature for a few days and store the rest in the fridge. For extra protection, a butter crock or butter bell can help keep countertop butter fresh and safe.
