Do you refrigerate butter?
jennybearlv
Posts: 1,519 Member
Yes or no, and why?
0
Replies
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Yup, or it ends up liquid. It doesn't occur to me not to. I don't use enough to stop it going rancid if I didn't.4
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Yes, because that's the way my parents do it, that's the way I've always done it, and the container says KEEP REFRIGERATED in bold and all caps.6
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Yes, because it will get moldy if not used within a certain period...and it is after all a dairy product and should be refrigerated.
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Not usually. Just keep it covered. We go through it fast enough that it doesn't go rancid. I do put the extra sticks in the fridge for storage. In the summer, I do refrigerate because it won't stay solid.7
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Nope. It's in the cupboard, once I've unwrapped a bar (the original box is kept in the fridge). Real butter, not margarine. I've never had a problem unless someone leaves crumbs behind, then it might mold. I hate hard butter!
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Yes.. otherwise it'd be all soft and runny!1
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Yes but don't use a lot of butter. If I did I'd leave it out0
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No we leave it in the cabinet. We hardly ever use it but it always tastes delicious when we do. Keeps it soft and no it doesn't melt.4
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quiksylver296 wrote: »Nope. It's in the cupboard, once I've unwrapped a bar (the original box is kept in the fridge). Real butter, not margarine. I've never had a problem unless someone leaves crumbs behind, then it might mold. I hate hard butter!
I agree with all of this
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We don't use it all that often. It's pretty rare. In fact, I keep it in the freezer in a ziploc so it doesn't absorb flavors and just grate what I need for recipes.
I tend to use olive oil more often.
If we used butter frequently, I likely wouldn't refrigerate it. My mother never did.1 -
I use Earth Balance vegan butter and its in a square little tub. I keep it in the fridge it spreads pretty easy even when cold.2
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Yes and no. We have a bit out in a covered container and the rest is refrigerated until needed. We have out the amount we will use in a couple of days. Our kitchen is warm enough for it to be soft enough to spread but not melty. I've never had a problem with it going bad or getting moldy in that time period.
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Nope. I use a french butter dish/crock. Keeps it cool enough in the summer not to melt, but keeps it soft for usage. Butter existed long before we refrigeration.6
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Yes, but a stick of butter lasts us more than 2-3 months so it would go rancid. Plus it gets hotter than the melting point of butter in the summer and the last thing I want to do in that heat is to clean greasy counters.0
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No, I live in Canada stays pretty firm on the counter4
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I had no clue that there was an option of not refrigerating it.12
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Nope. Well, actually yes and no. When I buy a pound of butter, 3 sticks stay in the fridge, one stays on the counter in a covered butter dish. Never ever ever have had a problem with it. Never gets hot enough here to be runny; always the perfect spreadable softness. My parents did the same thing, as did their parents before them. Never got moldy, never went rancid. Always pure deliciousness for our toast, muffins, and bread.3
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I wonder how many use real butter?
Some is out and some is in the fridge at our house. Real butter. Never oleo. Never any problems leaving it out.2 -
Nope, especially not in the winter as our house hovers around 63 degrees. When it gets hot in the summer I am more inclined to refrigerate it, and of course all the not-in-use butter is either in the fridge or the freezer.
I have never in my life seen a stick of moldy butter. Under what conditions does this happen?3 -
French_Peasant wrote: »Nope, especially not in the winter as our house hovers around 63 degrees. When it gets hot in the summer I am more inclined to refrigerate it, and of course all the not-in-use butter is either in the fridge or the freezer.
I have never in my life seen a stick of moldy butter. Under what conditions does this happen?
Me neither. Just jelly 1 -
Will that work in Southeastern U. S. Climate? Humid, warm, beaches, you guys have really sparked my interest.0
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French_Peasant wrote: »Nope, especially not in the winter as our house hovers around 63 degrees. When it gets hot in the summer I am more inclined to refrigerate it, and of course all the not-in-use butter is either in the fridge or the freezer.
I have never in my life seen a stick of moldy butter. Under what conditions does this happen?
Generally it's stuff like crumbs in the butter which go mouldy. Pure butter is far more at risk of going rancid (and even that takes a while).
Personally, I've come home after a summers day at work to find candles in liquid form, so butter doesn't have any hope!0 -
NO!! Not unless I'm not using it in the next few days. The struggle of shredding your warm delicate toast with rock-hard butter shards that you end up chomping down on in greasy little wads, UGH! Never. Room-temp butter, FTW.7
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I wonder how many use real butter?
Some is out and some is in the fridge at our house. Real butter. Never oleo. Never any problems leaving it out.
I only use 100% real butter, usually salted. When we got married my husband was one to buy Shedd's Spread or some other abomination. I took care of that habit really fast. 4 -
Wikipedia says "Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F)."
It's never that warm in my house unless the AC is broken. We have hot summers, Oklahoma USA.
Y'all really live and sleep in temps hot enough to melt butter?6 -
I keep it frozen until I need a new stick and then I keep that in the cupboard. I hate trying to spread hard butter on bread or pancakes. In the summer it tends to start to mold before I can use it all. From now on I'll just take out a half a stick or so as I use it.0
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Wikipedia says "Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F)."
It's never that warm in my house unless the AC is broken. We have hot summers, Oklahoma USA.
Y'all really live and sleep in temps hot enough to melt butter?
A huge number of houses in Australia don't have AC at all, or have room by room reverse cycle systems (like mine) which are only turned on when someone is home. Because we don't get the freezing winters, by and large, whole house climate control is actually in the minority, particularly in older homes. I've never even been in an Australian house that has a furnace, for instance.2 -
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Wikipedia says "Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F)."
It's never that warm in my house unless the AC is broken. We have hot summers, Oklahoma USA.
Y'all really live and sleep in temps hot enough to melt butter?
My place can get around 80 degrees in the daytime in July and August. The butter isn't a liquid but it is very soft and goes bad much more quickly than the winter when I keep the place 68-70 degrees.2 -
Will that work in Southeastern U. S. Climate? Humid, warm, beaches, you guys have really sparked my interest.
Absolutely! I've lived in Southern Texas, Eastern North Carolina, and now Virginia Beach. Always one stick on the counter in a covered butter dish, the rest in the fridge/freezer. I'm too impatient to wait for butter to soften enough to spread on my bread3
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