How is it that every dairy product goes bad outside fridge but butter is meant to be stored in butter dish outside fridge?
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Butter is not meant to be stored outside the fridge. Some people will keep a stick of butter at room temperature so it spreads easier, but it will not last long without spoiling, and the rest is stored in the fridge. I think it’s varies home to home. My parents kept a butter dish outside the fridge, and I always hated the rancid butter taste it developed very quickly, so I keep mine in the fridge.
Butter is not meant to be stored outside the fridge. Some people will keep a stick of butter at room temperature so it spreads easier, but it will not last long without spoiling, and the rest is stored in the fridge. I think it’s varies home to home. My parents kept a butter dish outside the fridge, and I always hated the rancid butter taste it developed very quickly, so I keep mine in the fridge.
Butter is not meant to be stored outside the fridge. Some people will keep a stick of butter at room temperature so it spreads easier, but it will not last long without spoiling, and the rest is stored in the fridge. I think it’s varies home to home. My parents kept a butter dish outside the fridge, and I always hated the rancid butter taste it developed very quickly, so I keep mine in the fridge.
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Follow up question. How do I know butter has gone bad? My family would keep butter in a butter dish for maybe a couple weeks at a time and I don’t remember any significant difference
USDA says you can store it at room temp safely, but recommend not going past 2 days. I know people who use the water dishes, and keep their butter out all the time. I think it’s more common in cooler climates (I grew up where it is very hot…and butter at room temp may be almost liquid).
The why? Man…I wish I could say. I also don’t understand why some baked goods are just fine for days or weeks unrefrigerated and in the open. You would think cookies, with eggs, oil, butter, flour, lots of moisture… would be bacterias dream at room temp.
In a regular butter dish, the butter will spoil unless used within a relatively short time. The conditions of your home, like temperature and humidity, will effect this time greatly, allowing butter left at room temperature to keep up to a couple weeks.
There are also butter bells, which essentially keep the butter in an airlock to prevent bacteria from accumulating and multiplying. The butter is placed into the bell, and then an accompanying container has water which the bell is placed into, open end down. The air in the bell keeps the butter from touching the water, and the water prevents additional air from entering. The water is replaced periodically; the bell is washed before adding new butter. Butter stays room temperature and spreadable, and keeps for much longer than in a regular dish.
In a regular butter dish, the butter will spoil unless used within a relatively short time. The conditions of your home, like temperature and humidity, will effect this time greatly, allowing butter left at room temperature to keep up to a couple weeks.
There are also butter bells, which essentially keep the butter in an airlock to prevent bacteria from accumulating and multiplying. The butter is placed into the bell, and then an accompanying container has water which the bell is placed into, open end down. The air in the bell keeps the butter from touching the water, and the water prevents additional air from entering. The water is replaced periodically; the bell is washed before adding new butter. Butter stays room temperature and spreadable, and keeps for much longer than in a regular dish.
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