For years, home cooks have argued about the best way to store butter. Should it stay in the fridge for safety or sit out for easy spreading? The answer isn’t as simple as you might think.
Butter’s high fat content makes it less prone to bacterial growth than many other dairy products, but that doesn’t mean it’s invincible. Left uncovered in a warm kitchen, butter can develop off-flavors or even mold over time. Yet no one enjoys tearing their toast trying to spread rock-hard butter straight from the refrigerator.
The solution? A practical compromise. Keep most of your butter refrigerated, but leave out just enough for a few days’ use in a proper butter dish or crock. This gives you the best of both worlds – safety and spreadability. For extra protection in humid climates, consider a butter bell, which uses water to create an airtight seal.
