I recommend a butter keeper / butter pot to on the counter. They’re designed to use water to seal the air out. Butter will keep for a week or two without any quality issues if you exchange the water in the butter pot daily.
Though these are an inverted system, so if your living space is consistently warm enough to melt the butter, it may not be a great solution.
'Murica, land of air conditioning (regular 90f+ weather).
I don’t personally keep butter out like that as I do not own a toaster. Or a dining table. Or air conditioning to adequately handle hotter than 90f (cheap landlord at apartment complex plus upper floor apartment).
How the fuck do you spread it?
I recommend a butter keeper / butter pot to on the counter. They’re designed to use water to seal the air out. Butter will keep for a week or two without any quality issues if you exchange the water in the butter pot daily.
Though these are an inverted system, so if your living space is consistently warm enough to melt the butter, it may not be a great solution.
Contrary to popular belief in the US, butter does not require refrigeration. Just needs a covered dish.
Only salted butter, as far as I know. The salt keeps it preserved. Unsalted needs to be either used promptly or refrigerated I’m pretty sure?
Huh … til
What’s the hottest it gets where you live in the summer?
'Murica, land of air conditioning (regular 90f+ weather).
I don’t personally keep butter out like that as I do not own a toaster. Or a dining table. Or air conditioning to adequately handle hotter than 90f (cheap landlord at apartment complex plus upper floor apartment).
I think with most butter you’re supposed to mash it with the side of the knife to get it smooth and squishy so it spreads well.
Do not put it in the fridge… keep it a room temperature.
Slice off a pad and pop it on a plate, then microwave it a little.
I don’t know if that’s how you’re supposed to do it, but it sure as hell works.
What kind of high class bs … lol