Do you refrigerate butter?
Options
Replies
-
Will that work in Southeastern U. S. Climate? Humid, warm, beaches, you guys have really sparked my interest.0
-
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
-
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
-
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 -
-
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 -
Alatariel75 wrote: »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.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.
Thanks for the insight!0 -
I just always assumed that since butter is dairy, it should be refrigerated. And it was always in the fridge growing up.
I learned something in the Debate Forum!!!
4 -
When I buy real butter it stays out on the counter in a butter dish (glass container with lid). Margarine goes into the fridge though.0
-
Butter doesn't stay in my house long enough to worry about it. We go through about a box (real butter) every 7-10 days.
oops, refrigerated. Used for cooking though, so consistency doesn't really matter.1 -
I've always kept a portion of butter for daily use on the counter (covered butter dish). So did my mother, and her mother... Never developed mold. Unopened sticks kept in the fridge, however.
ETA: winter time, of course, it's cool in the house. Summers back in my childhood, we had no AC (Wisconsin can and does have brutal, humid summers). Maybe we didn't keep the butter out then. Or never more than a day.0 -
Oh, and Google "butter boat." It's a low-tech way to keep butter out, but cool enough to stay fresh. I'd bet our ancestors used these before ice boxes and fridges. I should ask my grandma.0
-
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?
I had moldy butter after it was sitting unopened in the fridge for 6 months. Peeled back the foil wrapping and green.
I only use butter for baking shortbread or other cookies that require butter. Otherwise I use margarine. I have Becel and Parkay spreadable margarines for sammiches and toast. I always keep it in the fridge.1 -
The sticks not in use go in the fridge. Once the stick goes in the butter dish, no more fridge.0
-
We keep it in the fridge. I find it tastes weird if it stays on the counter.1
-
Alatariel75 wrote: »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!
*crosses Australia off my list of places to visit*
Anyway, OP, yes I do keep it in the fridge0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.4K Introduce Yourself
- 43.5K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 390 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 922 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions