"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 12-01-2005, 08:20 PM   #11
Sous Chef
Corinne's Avatar
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
I heard about this on the radio this morning:

I'm all about the food!
Corinne is offline   Reply With Quote
Old 12-01-2005, 08:26 PM   #12
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
we've never had problems keeping ours on the counter in a butter dish.
except on the days it got really hot outside, then we'd toss it in the fridge.

middie is offline   Reply With Quote
Old 12-01-2005, 10:59 PM   #13
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Neither of my grandmothers ever had butter bell crocks - or anything like that. All they ever did was leave the "portion" of butter that would be needed for "soft spread" within the next day or two (usually about 1 stick) in the butter dish on the counter - although in the summer they would keep it in the "ice box" and remove it about an hour before serving time.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 12-02-2005, 08:46 AM   #14
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,800
I remember the "ice box!" Replaced by "The Frigidaire"
jennyema is offline   Reply With Quote
Old 12-02-2005, 09:18 AM   #15
Senior Cook
Join Date: Sep 2004
Posts: 262
Since this is homemade butter it would depend on a

couple of things. Are you using raw cream, unpasturized, and are you salting the butter? Salt acts as a preservative and would add to the longevity.
If you are using unpasturized cream and no salt I would not feed comfortable
leaving the butter out for any longer than needed to soften, right before using. I would only soften small amounts at a time also so it isn't warmed again and again. If the cream is pasturized and salted then a few days at room temp should be fine.

Hope this helps.
Lizannd is offline   Reply With Quote
Old 12-02-2005, 10:00 AM   #16
Senior Cook
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
I think butter is left unrefrigerated.

It is not only more spreadable that way, but it has a better aroma, texture, and flavor.

Obviously, this advice does not apply to people who generally eat very little butter at table (on toast, bread, vegetables, pasta, etc.).

However, I only refrigerate butter in the height of summer.
The butter does not go off or become cheesy if you use it up within, let's say, 2/3 weeks of putting in the butter dish.

Best regards,
Alex R.

AlexR is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:16 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.