So I understand that the point of a butter bell is that your cup of butter is not exposed to the outside air because the water creates a seal. What I don’t understand is that there is still some air trapped between the butter and this water seal because the water doesn’t touch the butter. Is the reason why butter lasts longer because the amount of air and consequently bacteria the butter is exposed to less than if it was not in a seal? I would’ve thought that because the butter has the same surface area exposed to the air with or without the seal, the seal is unnecessary.
Please help, my girlfriend and I are fighting.
In: 24
If you can go through a stick of butter in 1-2 weeks, butter bell is more work than its worth because you got to keep changing the water as stagnant water goes nasty over time.
Wife and I have always just keep a butter stick in a in a covered butter dish on the counter for the past 15 years now. The butter is constantly used and has never sat so long its gone bad.
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