Why does milk, cream, yogurt, etc. become rancid if left unrefrigerated, but butter can just freeball in a butter dish for-seemingly-ever and still be safe and edible?

Question

I just don’t get it. I’m sure there’s a very sciency explanation, but it makes no sense to me. I love that it can sit out to be soft and spreadable, but you try that with cream and you’re on the way to a stinky cheese, milk or yogurt you’ve just got a curdled surprise.

So why can butter just sit out and not start to stink or become dangerous to eat?

In: 122

Answer 1

Butter will eventually go rancid.

You remove a majority of the water from butter when you make it. Makes it shelf stable since it’s basically pure fat