How do butter bells work?

264 views

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

8 Answers

Anonymous 0 Comments

There is less air in contact with the butter and therefore less oxygen with which the bacteria can do their stuff. So the bacteria present in the butter from the start will fast run out of oxygen and stop multiplying, or at least they’ll be replicating more slowly after that.

You are viewing 1 out of 8 answers, click here to view all answers.