• Clay_pidgin@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      14
      ·
      5 months ago

      We got a butter bell, which is the best of both worlds. Room temperature butter kept airtight. Lasts 10-14 days, I’d estimate.

      • Yawweee877h444@lemmy.world
        link
        fedilink
        English
        arrow-up
        12
        ·
        5 months ago

        I always thought it was OK to leave salted butter out. Been doing it for years never had a problem I can remember. I also don’t eat tons of butter so would guess I’ve left it out longer than two weeks

        • s_s@lemmy.one
          link
          fedilink
          English
          arrow-up
          5
          ·
          5 months ago

          Today’s salted butter doesn’t have enough salt in it to preserve itself like that.

          Back in like Oregon Trail days they would pack butter in enough salt to preserve it for travel, and people got used to the taste (hence why they still make the two types) but today’s butter is just not salty enough.

          • Yawweee877h444@lemmy.world
            link
            fedilink
            English
            arrow-up
            1
            ·
            5 months ago

            Interesting thanks for the info. Like I said I haven’t had any issues so far, but now I think ill pay attention to how long it takes me to go through a stick of butter

          • azertyfun@sh.itjust.works
            link
            fedilink
            English
            arrow-up
            1
            ·
            5 months ago

            I think that goes way further back, because Brittany’s butter is traditionally salty. Like, cronchy salty.

            Never had a problem with salted butter but mine’s European, dunno how y’all do it.

        • Duranie@literature.cafe
          link
          fedilink
          English
          arrow-up
          4
          ·
          5 months ago

          I also did that for years, with 5 people in the house we went through softened butter fast.

          Then as kids grew up and moved out, I realized it was taking WAY longer to go through. I gave up and leave it in the fridge now. Then again, going through it much slower means that I’m buying much nicer quality butter 😁.

      • Jessica@discuss.tchncs.de
        link
        fedilink
        English
        arrow-up
        2
        ·
        edit-2
        5 months ago

        This is the first I’ve heard of a butter bell. I’ve been leaving salted butter out for years, but I bought a glass food storage container with a snap on lid that is basically the exact size of a stick of butter. I suppose it’s accomplishing almost the same thing, although a tiny amount of air does get inside especially as the stick is eaten.