1

votes

Butter out or in?

Answered on August 19, 2014
Created June 05, 2011 at 8:31 AM

Ok I have been keeping my butter in the icebox to keep it cool so that it does not spoil. But my husband hates it, he says that butter should be left out and that everyone he knows including himself will leave the butter out and will not become sick from it.

Is he right or am I? Please hack my butter confusion!

1568416ef28477d1fa29046218d83ddd

(6235)

on June 06, 2011
at 01:27 PM

Butter and cheese did not go in the fridge growing up. I was taught milk has to be cold or it will spoil, but dairy likes to breathe for you to get all the flavors out.

84666a86108dee8d11cbbc85b6382083

(2399)

on June 06, 2011
at 07:08 AM

My mom did a lot of pastry and she needed the butter to be ready to go, therefore we always had butter on the counter and it never spoiled.

E7be2ce38158357f5dacae07b43d1b29

on June 06, 2011
at 02:29 AM

I am as well, but enforcement among others is an issue!

77877f762c40637911396daa19b53094

(78467)

on June 05, 2011
at 06:54 PM

The mold was probably from something that got on the butter from the knife, such as crumbs from toast. I'm always careful to make sure the butter knife does not contaminate the butter.

47a42b6be94caf700fce9509e38bb6a4

(9647)

on June 05, 2011
at 04:51 PM

Good call on changing the water, I should have written that too. Maybe every day or two is good .... It's pretty easy to do.

04fa9f1b68df9955780494610a8e4e0e

(255)

on June 05, 2011
at 12:57 PM

Great suggestion on the butter bell. One note: we just need to make sure we refresh the water in ours every few days or else we get butter scuz.

8b982d4beccca9fcb85affe8d4bd4ff2

(1585)

on June 05, 2011
at 09:28 AM

Yes! Thanks so much for the Butter Bell suggestion! You rule Paul!!!

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7 Answers

best answer

7
47a42b6be94caf700fce9509e38bb6a4

(9647)

on June 05, 2011
at 08:44 AM

Why not get yourself a nice butter dish -- or, better yet, a butter bell. It will enable you to attain the holy grail for butter consumption: butter that is both soft and fresh.

I think that butter bells are usually used by those who do a lot of baking. But now there's a new customer base: paleos who eat insane amounts of butter. (And by "insane" I mean "normal," of course.)

47a42b6be94caf700fce9509e38bb6a4

(9647)

on June 05, 2011
at 04:51 PM

Good call on changing the water, I should have written that too. Maybe every day or two is good .... It's pretty easy to do.

8b982d4beccca9fcb85affe8d4bd4ff2

(1585)

on June 05, 2011
at 09:28 AM

Yes! Thanks so much for the Butter Bell suggestion! You rule Paul!!!

04fa9f1b68df9955780494610a8e4e0e

(255)

on June 05, 2011
at 12:57 PM

Great suggestion on the butter bell. One note: we just need to make sure we refresh the water in ours every few days or else we get butter scuz.

2
1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 05, 2011
at 10:54 AM

I leave my whole pound of butter (one pound brick) on the counter. Go through appptoxinately one a week, never got sick. Bugs my husband, though.

84666a86108dee8d11cbbc85b6382083

(2399)

on June 06, 2011
at 07:08 AM

My mom did a lot of pastry and she needed the butter to be ready to go, therefore we always had butter on the counter and it never spoiled.

1568416ef28477d1fa29046218d83ddd

(6235)

on June 06, 2011
at 01:27 PM

Butter and cheese did not go in the fridge growing up. I was taught milk has to be cold or it will spoil, but dairy likes to breathe for you to get all the flavors out.

1
E7be2ce38158357f5dacae07b43d1b29

on June 05, 2011
at 06:05 PM

I stopped leaving butter out once I had black mold growing on it after just one day, and it was covered. I don't remember now, but it was probably during a humid time. Anyway, as much as I loved having it out and did so for years, that was it for me - no more. If I want it soft, I can take it out and put it on my thawing tray (anyone remember those from the 90s? They actually work because they're very conductive) and after 15 minutes or so, it's usually spreadable.

77877f762c40637911396daa19b53094

(78467)

on June 05, 2011
at 06:54 PM

The mold was probably from something that got on the butter from the knife, such as crumbs from toast. I'm always careful to make sure the butter knife does not contaminate the butter.

E7be2ce38158357f5dacae07b43d1b29

on June 06, 2011
at 02:29 AM

I am as well, but enforcement among others is an issue!

1
77877f762c40637911396daa19b53094

(78467)

on June 05, 2011
at 05:18 PM

I was also one of those with parents who kept the butter dish on the counter and have just in the last year started leaving it out myself, only in a dark cabinet. I keep most of the butter in the fridge (next to the bacon grease) and keep a stick out in the butter dish. It should be kept in darkness. A non-transparent butter dish should be adequate for out on the counter. I considered the butter bell, but see no advantage to it and it is extra time and effort, two commodities I'm short on.

Ed

1
0e4e5882872d6a7c472ea51aec457e66

(1994)

on June 05, 2011
at 09:51 AM

Why not do both? 1 packet of butter on the counter and 1 in the fridge? Unless it is real hot outside the butter on the counter will last about 1 week without a problem...

As a treat my butter has to be real cold so it melts in my mouth and not on the spoon.

0
D0a1544d726a8c7265bd6e2189d42deb

on June 30, 2013
at 01:45 PM

I keep a pound on the counter in a covered glass dish, and use 1 stick at a time, kept in a separate covered glass dish. I've done this for 50+ years. I just went to use get my last stick from this pound to put in the small dish and it had two 1/4" round black spots on the surface. It hadn't been used or even opened yet, and it has been sitting out of the fridge for less than a week. I'm baffled. I am guessing contamination from the factory.

0
345c1755efe005edd162b770dc6fb821

(8767)

on June 05, 2011
at 03:46 PM

i remember growing up that butter was always kept on the counter in a covered butter dish, but i still keep it in the refridge because things go bad quickly where i live. I would LOVE soft butter though!!

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