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

If you put a stick of salted butter and a stick of unsalted butter out on the counter for a month, and try them afterward, the unsalted butter will have gone rancid. The salted butter will still be fine to eat. (Ugh. Ask me how I know.)

I say it’s the salt. Not only does it improve the butter’s flavor, it also acts as a preservative.