refrigerate all their butter.
Some people leave out a small amount for everyday use.
Some people keep salted butter on the counter.
Some people insist unsalted butter belongs in the refrigerator.
Some people use a covered butter dish.
Some people use a special ceramic container.
And some people apparently just leave the stick sitting there like it pays rent.
And Here’s Where It Gets Complicated
The truth is, butter isn’t exactly like milk.
Butter is mostly fat, with relatively little water compared with many other dairy products.
That makes it less hospitable to bacterial growth than something like milk.
Salted butter is also generally more resistant to spoilage than unsalted butter.
That’s why many people keep a small amount at room temperature for short periods so it’s easy to spread.
But that doesn’t mean “leave it anywhere forever” is automatically a good idea.
Temperature matters.
Time matters.
How clean the
