Plus, how to store it on the counter, and in the fridge and freezer.
Picture this. You’re frying some eggs, crisping bacon, and ready to slather some sourdough toast for a perfect weekend breakfast. In goes your knife into the stick of butter and...nothing. No give. Hard as a rock. Only fools take a stick of butter straight out of the fridge for spreading! Trying to spread a cold pat o’butter is going to get crumbs everywhere, and there will be no edge-to-edge melting coverage on your toast.
Here’s the hill I will die on: You should always leave softened butter on the counter. Room temperature or bust.I hear you protesting. The short answer: yes. The long answer? Not as quickly as you think. Butter is a little more resilient than other dairy, especially when it’s salted, which helps preserve it. You should have it covered in some capacity, either in a butter dish or in a, which uses a little water to seal the lid so air doesn’t get in, and keeps things cool inside the crock.
Butter can keep for at least a few days at room temp, but I’ve gone close to two weeks before something tasted a little off. For me, it was an odd, stale, bitter taste with a slightly funky smell. I knew immediately. I’m sure that if I tasted it the day before, I would have noticed less. So if you want to be more cautious, only take out half a stick at a time, or as much as you’d reasonably use in a few days.
Does butter go bad? Sure. But that shouldn't keep you from having spreadable butter on hand at all times.Meanwhile, in the fridge, it can last as long as your box tells you—usually four months in its original packaging. In the freezer, about a year, but it depends if your freezer turns things to weird, dry crystals like mine does. I tend to keep a box in the freezer, a stick in the fridge, and one on the counter to be ready for any baking, cooking, or toast situation.
So yeah, don't let your fear of spoiled butter keep you from lavish schmears on your toast. Or you could keep trying to spread cold butter like a fool. Your call.
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