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Refrigerate Butter???

Discussion in 'Know Before You Go' started by defritz, Nov 10, 2005.

  1. defritz

    defritz Guest

    I need the advice of all the food & cooking experts on here!!

    In my room at work (yes, I have a "room", not an office), I have a "breakfast table" set up... I have a toaster and some butter that I use for my bagles every morning. I leave the butter out on the table all week and on Friday afternoons, I throw it out.

    It's not refrigerated...

    Someone just came into my room and, upon seeing the butter, exclaimed, "You don't refrigerate your butter?"

    "Ummm.... no... I never have"

    "It's cream!!! You HAVE to refrigerate it!"

    Do I??? I've never refrigerated real butter and neither does my husband's family. I never leave it out for more than a week. After that, it's either gone or I throw it out.

    Is this reallly that unusual?
  2. Bruce

    Bruce Guest


    Basic Facts: Butter is made from the sweet or soured cream of cow’s milk by agitation or "churning." After churning, the mass of butter is washed and salted. It is worked to distribute the salt and remove extra water. To be sold in stores, butter must contain at least 80 percent milk fat. Water and milk solids make up the other 20 percent. Salt and coloring may be added if desired. Some unsalted butter is sold as sweet butter, but most people prefer the salted product.

    The USDA grade label on the butter carton or wrapper means the butter has been tested for quality by a government grader and has been produced under sanitary conditions. The highest possible grade is AA. Grade AA butter is delicate and sweet-flavored with a creamy texture and good spreadability. Most butter sold is grade AA or A. Because of its high fat content, butter contains many calories and therefore should be used sparingly in the diet.

    Storage: Storing butter properly, lengthens the shelf life so it can be used over a longer period of time. To prevent a type of spoilage called rancidity, protect butter from heat, light and air by storing it covered in the refrigerator. Rancid butter has an unpleasant taste and smell.

    Butter absorbs odors from other foods rapidly. To prevent flavor changes, keep butter wrapped in moisture- and vapor-proof material or in tightly covered containers. For refrigerator storage, leave butter in its original wrapper. Opened portions of butter should be refrigerated in a covered dish.

    Butter can be stored for up to two weeks at refrigerator temperatures (below 40 °F). Higher temperatures cause off-flavors and unpleasant odors to develop. Butter should not be stored in the butter keeper (set at warmer temperatures) on the refrigerator door longer than two days. For ease in spreading, remove butter from the refrigerator 10 to 15 minutes before using it.

    For holding longer than two weeks, butter should be frozen. To store butter in the freezer, wrap it in moisture- and vapor-proof freezer packaging material to keep the butter from absorbing odors from other foods and to prevent freezer burn. Butter in its original carton can be over-wrapped. Butter in one-pound blocks can be cut into smaller portions, repackaged and frozen for future use. If properly wrapped and held at 0 °F or lower, butter will keep well in the freezer for six to nine months. Thaw butter in the refrigerator.
  3. Hucc

    Hucc Guest

    From the Land O Lakes web site...

    Is it safe to keep my butter on the kitchen counter so it is always soft?

    If you want to keep butter softened for ease of use, keep it in a covered dish at room temperature for 3 to 5 days. The flavor and color may be affected but it is safe to use.
  4. seamom

    seamom Guest

    Well I'll be darned! Bruce....I'm all the wiser now.

    defritz........you and I were on the same wavelength but I guess we may be converted? Our room cupboard temp in winter keeps it cold but I refrigerate when it is puddling weather of the summer........I HATE cold butter though! ........and who thinks in time to warm it up...harrrumph!

    Okay...Landolake is obviously not as concerned with selling MORE butter FASTER..lol...I'll go with their advice as I'm sure they don't want us poisoned at their legal expenses either! :lol Thanks Hucc!

    (edited when I read Hucc who responded as I was writing this.......)
  5. defritz

    defritz Guest

    :lol EXACTLY, seamom!

    Sure, in the summer when it's hotter than he**, I stick it in the fridge. But I HATE HATE HATE trying to butter bread with hard, cold butter. It destroys the bread!

    I'll go with land-o-lakes advice. And I've known SO many people who do this and to my knowledge, none of them have ever gotten sick.

    edited to reply to seamom's post, who edited her post when she saw hucc's reply that was done while she was typing :grin

    ...andy type-o's! :lol
  6. Hucc

    Hucc Guest

    no, Land O Lakes would never try to sell more butter, faster :lol
  7. red stripe

    red stripe Guest

    Only in the summer when it can start to seperate and run away :lol otherwise it sits on my counter..
    I predate home refrigeration in England.. and we did this for centuries without harm.

    If you want to store spreadable butter on the counter even in the summer.. then you need to buy a butter keeper.. sometimes called a "French Butter Keeper" it is a china pot that you pack your butter into, and You fill the base of the butter keeper with 1/4 cup of cold water. then you pack softened butter into the cup of the lid and invert onto the base of the butter keeper. The water creates a complete seal around the cup to keep the butter fresh.

    you can find them most anywhere
  8. seamom

    seamom Guest

    Now there's something for our Christmas wishlists..lol...for the HOUSE...LOL
  9. red stripe

    red stripe Guest

  10. Beryl

    Beryl Guest

    We have been programmed to refrigerate a lot of things now that in the past remained on the counter or in the pantry cupboard. If I am using butter (sometimes but rarely) I usually cut a section off the pound of butter for the counter/table and refrigerate the rest. Let me tell you, if your butter goes rancid you will smell it and you certainly will not want to eat it!!
  11. iluvcruzin

    iluvcruzin Guest

    I keep it in the fridge all the time to avoid spoilage. If I want to be able to spread it on toast for example, I toast the bread first. Then I take the toast and put a small pat on it. I lay the bread on the top of the toaster sideways and then turn the toaster back on. It warms the bread up enough to melt (or soften it). The only time I let it sit at room temperature is if I'm going to bake using it in a hr. or 2.
  12. cycofan

    cycofan Guest

    Maybe all of the people who have gotten sick are DEAD, so they can't tell you to refrigerate it? :lol
  13. The Cruiser

    The Cruiser Guest

    Another one who keeps butter in the frige. Seriously though, who the h*ll wants to get food posioning from leaving the butter out the whole week??
  14. defritz

    defritz Guest

    TC- I've done it forever and I never have =shrug
  15. red stripe

    red stripe Guest

    well..we did find out about the plague.. so I think the word would have gotten out by now :grin

    here is what the butter keepers look like. these are on the .alwaysbrilliant.com/ site.
    <img src=http://www.cruise-addicts.com/photogallery/main.php?g2_view=core.DownloadItem&g2_itemId=101094&g2_serialNumber=1>

    and this is what they say about it..

    Imagine, soft fresh butter on your table everyday without refrigeration.
    Simply press a stick of butter into the lid and fill the base with 1/3 cup of cool water. Just replace the water in the base every 3 days.
    The table crock keeps your butter fresh and spreadable for about 30 days.
    Choice of colors to match any table decor.
    Measures 5†tall x 3†diameter.
    Dishwasher safe.
  16. cycofan

    cycofan Guest

    I'm surprised you haven't crafted something for just this purpose, Red! :) Can you make something like that with a hot glue gun? :devil
  17. defritz

    defritz Guest

    very interesting, red... thank you! :grin
  18. Beryl

    Beryl Guest

    How do you dry the top of the butter before you use it??? :) I don't want water on my toast...it'll be soggy. I can use Becel light and get that effect :grin
  19. GloBug

    GloBug Guest

    Do you all really use REAL BUTTER all the time? I use a spread that lowers cholesteral etc, for everyday use. It's very tasty, and remains pretty spreadable all the time, even when straight out of the fridge. I do use real butter for cooking special dishes, but for everyday use, it's spread for us!
  20. The Cruiser

    The Cruiser Guest

    Belive me defriz, I have gotten food posion from butter left out for a week. And IT'S no fun :puke in the toliet

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