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Old 12-01-2005, 09:20 PM   #11
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I heard about this on the radio this morning:
http://www.butterwizard.com/
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Old 12-01-2005, 09:26 PM   #12
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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.
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Old 12-01-2005, 11:59 PM   #13
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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.
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Old 12-02-2005, 09:46 AM   #14
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I remember the "ice box!" Replaced by "The Frigidaire"
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Old 12-02-2005, 10:18 AM   #15
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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.
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Old 12-02-2005, 11:00 AM   #16
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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.
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