How to store you butter in summer

L-Dog

L-Dog

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My butter and butro enjoys free rains outside in windter but summer is a challange, hard as a brick in the fridge how do you guys store you butter / butro in the summer so its still usable ?
 
I put my butter outside in a 'butter' container, but I can't say that my Butro has ever hardened up that much in the fridge. If I am going to use butter/Butro, then I will just take it out in the morning.
 
For butter, keep it in the fridge. Take out in the morning if using. Return to fridge when done.

For unplanned already-refrigerated butter usage, cut off what's needed and nuke it for 10-20 seconds to soften.
 
RedViking said:
Between the fridge and the table. It's a tossup really when temps various a lot.

Otherwise just pop it in the microwave for 15 seconds.

Or use a potato peeler
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yebo or a large kitchen knife depending on your skill level with the knife and the thickness of the blade edge potato peeler works lekker on cheese as well
 
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koogs said:
I have one from Shein that is a Le Crueset dupe. Keeps butter soft and spreadable for my toast. Just need to change the water in in it ever second day and you are golden.
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Yeah, the water can get a little cruddy.

TheMightyQuin said:
Isn't the issue here temperature?

As soon as the kitchen gets hot, that butter will just slide out of that lid into the water, no?

I just eat my real butter like cheese...thin slices of butter out of the fridge.
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I've had mine since 2019 and I'm not going to say it couldn't happen, but it hasn't happened to me yet.

I suppose if it did slide out into the water you'd just scoop it out, chill it in the fridge, and repack it.

EDIT: the primary benefit for me is that the water helps prevent air from spoiling the butter, keeping it spreadable is a bonus. If it got too hot I'd probably put the whole thing in the fridge.
 
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bwana said:
Yeah, the water can get a little cruddy.


I've had mine since 2019 and I'm not going to say it couldn't happen, but it hasn't happened to me yet.

I suppose if it did slide out into the water you'd just scoop it out, chill it in the fridge, and repack it.
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I guess it also depends where you live. "room temperature" doesn't mean the same in SA as it does in Europe.

In a 28 to 30 degree kitchen, that bell will not keep the butter firm. Even here in the height of summer, I keep my butter in the fridge. During the winter it stays out in its butter "bakkie", but it still is not spreadable and I slice it.

The only stuff that stays spreadable is the fake stuff...no thanks.
 
TheMightyQuin said:
I guess it also depends where you live. "room temperature" doesn't mean the same in SA as it does in Europe.

In a 28 to 30 degree kitchen, that bell will not keep the butter firm. Even here in the height of summer, I keep my butter in the fridge. During the winter it stays out in its butter "bakkie", but it still is not spreadable and I slice it.

The only stuff that stays spreadable is the fake stuff...no thanks.
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The way I see it is that the butter bell, when fully packed, holds 140g of butter. If it ever gets so hot in my kitchen that the contents are sacrificed it's a small price to pay for the seven years that it hasn't.
 
Fridge ,and when i want some i utilize a retro cheese slice , one of these , slices nice and thin and its got fair width

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