| T O P I C R E V I E W |
| happymama58 |
Posted - Oct 01 2008 : 07:59:39 AM
This is a pretty trivial issue, but it bugs me, so I figured I'd ask you ladies what to do. I love "real" butter and buy it from the local grain/feed/natural foods store up the road. It's made by Amish people who live in a neighboring county and is absolutely wonderful.
The problem is when I take it out of the refrigerator it's hard, too hard to spread on toast or anything without ripping the bread/roll/etc., to shreds. I have the refrigerator set on the lowest temp that is safe & keeps our foods cold, so I can't adjust there.
How do you keep the butter from being so hard? I've tried setting the butter out awhile before I need it, but that's a pain, especially on hectic mornings. Can you leave butter out all the time? I'd really appreciate your tips or suggestions.
Some people search for happiness; others create it.
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| 21 L A T E S T R E P L I E S (Newest First) |
| lisamarie508 |
Posted - Oct 03 2008 : 05:36:46 AM
I have always left the butter out on the counter, too. But in the summer, I have to watch to make sure nobody leaves it where the afternoon sun hits it or it melts out of the dish and all over the place! I just picked up a home made butter bell this summer that was made by our local farm girl/potter. I just love it.
Farmgirl Sister #35
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| keeperofthehome |
Posted - Oct 02 2008 : 7:29:32 PM
I use a butter bell that I got from BreadBeckers. I love it! I hope you find one.
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~Farrah
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| prairie_princess |
Posted - Oct 02 2008 : 06:55:05 AM
i leave out half a stick in the butter dish all the time, but we eat if very quickly and i've never had any butter go bad...
"Now and then it's good to pause in our pursuit of happiness and just be happy."
-Guillaume Apollinaire |
| chickabella |
Posted - Oct 02 2008 : 04:36:41 AM
I love using butter bells - they work great, and keeps the room temperature butter fresher, longer.
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| Pearlsnjeans |
Posted - Oct 01 2008 : 6:59:35 PM
same as Hanalu - just slice of bits and let it melt on the toast. Also, I only keep a portion of the stick out. Since I'm on my own, don't use it up too fast!
Vicki
Farmgirl Sister #120
Today well lived makes every yesterday a memory of happiness and every tomorrow a vision of hope. |
| windypines |
Posted - Oct 01 2008 : 3:30:12 PM
My homemade butter is left out as well. It is hard sometimes. Not always, but sometimes it stays hard as can be. I have not figured it out yet. I make the butter with fresh cream, with aged cream, warmed up, cold. It is a mystery. You can smell it and taste it if it does go bad.
Michele |
| Nancy Gartenman |
Posted - Oct 01 2008 : 3:10:04 PM
Except for hot weather , I leave my butter out all the time in a covered butter dish.
www.Nancy-Jo.blogspot.com |
| lacisne88 |
Posted - Oct 01 2008 : 3:08:28 PM
Oops, I did forget to mention that we eat butter like no other...which may mean that we eat the butter faster than it takes for it to go rancid!
Chelsey
Farmgirl Sister #283
http://farmgirlpleasures.blogspot.com/ |
| lacisne88 |
Posted - Oct 01 2008 : 3:07:19 PM
I do just what Karin does as well. My family leaves the butter out ALWAYS and it has always been fine. It tastes good, spreads easily and we never get sick from it...it never turns rancid yay!!!
Chelsey
Farmgirl Sister #283
http://farmgirlpleasures.blogspot.com/ |
| Aunt Jenny |
Posted - Oct 01 2008 : 2:02:51 PM
We make our own butter when Mona is in milk and I do leave it out in the winter/fall/spring but in summer I really need to just remember to get it out ahead. Since it IS raw milk butter it dosn't last as well. I freeze up some ahead and take out what we need for a few days. I really need to get a butter bell...I have always meant to, but forget. Sounds perfect!
Jenny in Utah
Proud Farmgirl sister #24
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| Hanalu |
Posted - Oct 01 2008 : 10:47:49 AM
mmmmmm! I want to try that Amish butter! I bet its with raw milk and soooo good!
I just cut skinny slices of butter and let them melt part way on the toast...then they are more spreadable. Or I just put the toast back in the still warm toaster oven. |
| sleepless reader |
Posted - Oct 01 2008 : 10:17:55 AM
I use a "butter bell" too. I set one to my mom through Lehaman's. I think Vermont Country Store has them as well, but maybe higher in price. They are really great. Do watch it in the summer though...
Sharon
Farmgirl Sister #74
Life is messy. Wear your apron! |
| palmettogirl |
Posted - Oct 01 2008 : 10:13:15 AM
got a "butter bell" a couple months ago and love it. got it at Le Crusset outlet----if you have any kitchen-type stores/outlets in your area.... i thought it got a little too soft when the temperature was "up there"....oh, and i had to make sure that when the sun moved during the day it wasn't sitting on a table and suddenly got baked!!----that was a blonde move! but i do love it now! |
| Suzan |
Posted - Oct 01 2008 : 09:26:56 AM
Check Vermont Country Store or Lehmans, I think I've seen butter wells in one of them. |
| Brew Crew |
Posted - Oct 01 2008 : 09:12:01 AM
Same here as Karin! I have my 'stock' of butter in the fridge, and just take out a new stick when the stick on the counter is low. It rarely sits longer then a couple days and I haven't noticed any rancidity. But maybe more humid climates would have more trouble with this?
How lucky for you to have that delicious supply of fresh butter!! I'm jealous!!
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| Mumof3 |
Posted - Oct 01 2008 : 09:08:53 AM
I leave my butter out all the time with no dire consequences. Maybe it's because we eat it up so quickly?
Karin
Farmgirl Sister
# 18 :)
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| Bellepepper |
Posted - Oct 01 2008 : 08:58:47 AM
I mix our butter 1/2 and 1/2 with olive oil. For health reasons. It does change the flavor of the butter a little. I keep it in the fridge. The olive oil keeps it from getting too hard to spread. But you do have to keep it in the fridge or it becomes almost liquid. When I want REAL butter taste, I used just butter. Yes it is hard from the fridge but some things are worth planning ahead. |
| willowtreecreek |
Posted - Oct 01 2008 : 08:10:38 AM
It depends on where you live and the temperature. In missouri you would probably be fine to leave it out now through the spring if you use it pretty quickly(in a few days). I wouldn't leave it out in the summer though cause it will get rancid really quickly. I use one of the butter crocks described above during the cooler months.
Also - is it raw milk butter? raw milk butter will go rancid much quicker!
Farmgirl Sister #17
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| nut4fabric |
Posted - Oct 01 2008 : 08:09:14 AM
When my butter is too hard to spread I use a Cheese grater. Sounds weird but it works. |
| happymama58 |
Posted - Oct 01 2008 : 08:07:28 AM
I didn't know such a thing existed -- it's the perfect answer to my problem! Thank you so much for posting. now I'm off to find a butter well online, if possible. :)
Some people search for happiness; others create it.
Please email me for all your BeautiControl needs! |
| Suzan |
Posted - Oct 01 2008 : 08:01:18 AM
Use a butter well, it's 2 pieces and you put water in the bottom, under the part that holds the butter, then has a lid. You leave it on the counter. I use one all the time with real butter, tho I am careful in the summer when it is really hot. |
