How to Store Butter
Store butter in its original wrapper inside an airtight container in the coldest part of the refrigerator to block out light and absorbing odors. If you use butter daily, keep a small amount in a covered crock at room temperature, provided your kitchen stays below 70°F, to ensure it remains spreadable without turning rancid.
Keep the light and air away
Butter is largely fat and absorbs the smell of whatever is sitting next to it in the fridge, like onions or leftover fish. Wrapping it tightly is the only way to keep it tasting like cream.
- airtight glass or plastic container
- parchment paper
- butter crock
Seal against the environment
Always keep butter in its original foil wrapper, then place that inside a secondary container. If the foil tears, wrap the stick tightly in a layer of fresh parchment paper before storing.
The method.
Refrigeration
Place unopened or daily-use sticks in the back of the refrigerator, not the door, where the temperature fluctuates too much.
Freezing
For long-term storage, wrap the butter box in heavy-duty foil or place it in a freezer bag; it will hold its quality for up to six months.
Counter storage
Use a specialized water-seal butter crock to keep a single stick soft; change the water every two to three days to maintain the seal.
When it doesn't go to plan.
Write the date on the box with a permanent marker if you keep a supply in the freezer.
If your butter starts to look yellowish or greasy on the edges, the fats are oxidizing; use it for cooking rather than spreading.
Avoid storing butter near aromatic items like garlic, ginger, or strong cheeses.
The ones that keep coming up.
Can I leave salted butter on the counter longer than unsalted?
Salt acts as a mild preservative, but it does not stop the fat from going rancid if the room is too warm; the 70°F rule applies to both.
How do I know if the butter has gone bad?
Trust your nose. If it smells like stale cheese or has a sharp, sour aroma, it has oxidized.
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