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

> water molecules in butter become separated by fat, which is almost impenetrable to bacteria. This protects butter from microbial growth. Salted butter is even better protected because the salt contributes to its stability. For this reason, butter can be stored safely on the counter.”