I like butter. I don’t like margarine (it’s just not natural). Butter is expensive. Butter does not spread. Spreadable butter is even more expensive.
But I thought the only options were A) use margarine or B) spend lots of money on the spreadable butter.
I started researching all the different things I could do to get cheaper, spreadable butter.
I looked into Butter Bells, but shuddered at forking over $20 for even so cute a product as this. While reading reviews and discussing the matter thoroughly with a friend, it was revealed to me that butter does not have to be refrigerated.
Yes, for long term storage, ease of measuring and cutting, and especially in hot weather, it is best to keep butter in the fridge. But for the sole purpose of spreading onto fresh bread or toast, especially in the middle of the winter, it is perfectly allowable to keep a stick of butter on your counter (in a covered tray of course.)
And especially (that seems to be the word of the night) if your family goes through the butter like mine does. Because we consume a pound of butter each week.
There. I said it. One family, four people, four sticks of butter per week. That’s one stick per person per week. And that equation includes an 11 month old so I’m afraid it might even be worse that that.
Anyway, at our current butter consumption rate, it is best to save the pennies wherever we can. And I have found that forgoing the fancy schmancy Country Crock Spreadable Butter saves me money.
(My) Josh’s mom always keeps butter in a butter dish on the counter and I had no idea you could do that. As it is, we use margarine for spreading, butter for cooking- and I go through butter not quite at your family’s rate, but very quickly nonetheless. A tub of margarine lasts us a very long time.
I’m so glad I could be a part of your research. Watch, someone will probably tell you Butter has to be refrigerated today. Maybe it’s a personal choice depending on the temperature and the amount of time it will sit on the counter. 🙂
I do have a Butter Bell and love it… butter NEVER has to be refrigerated in a Butter Bell since the water in the bottom of the bell keeps it cool. Some folks enjoy using a Butter Crock as well… and an elderly friend of ours just keeps her butter in a reused margarine container in her kitchen cabinet. I imagine she has done it for years (maybe even before the time of refrigerators??) :o)
I just love soft, spreadable butter, too!
~Kristy @ Homemaker’s Cottage
Ha! We (family of four, two of whom are under three) go through about a stick of butter a day! And naturally we keep it on the butter dish on the counter. It’s a great system, except when we come out with the fresh hot bread or whatever only to discover that someone forgot to take out a fresh stick. But refrigerated butter melts quickly enough, when sliced thinly, on hot bread.
I haven’t even kept track of how much butter we go through in a week (family of 6)! Especially (I’m using your word of the night) if I’m baking extra! But butter is soooooo yummy, and I’ve read many health benenfits about butter. It’s real food, after all! Thanks for talking about one of my favorite things! 🙂
When I was a kid we always kept a butter dish of butter on the counter. We go through that about every 4-5 days (family of four). That doesn’t include what I use for baking and food prep.
It’s always spreadable that way!
I’m a MUCH happier person with butter in my life.
When I was a teenager, my family lived in Arizona and my mom kept the air conditioning set at ninety-five degrees during the day in the summer. Ever since seeing what happens to butter in that weather, I have kept mine in my fridge. I guess now that I am someplace colder keeping it on the counter makes more sense. In the fridge, though, I definitely save money by eating less of it. 🙂
I use butter only too. I do keep it on the counter (it spreads oh so nicely on hot bread!) and the only time it’s been a problem is when I left it to close to the stove during a long baking session. Butter soup!
To cut down on butter costs a bit, I’ve started substituting olive oil instead of butter when I make bread products. I can usually find olive oil on sale so I stock up and it’s normally below the cost of butter. World Market had a huge tub of EVOO on sale last week(it was super cheap), and I’m kicking myself for forgetting to go buy some!
I have been enjoying ‘better butter’ lately for spreading on our hot breads. I use a ratio of 2 to 1 butter to oil (I use canola). You can blend or food process the room temp butter with the oil. You can also add garlic or herbs for specialty butter. Keeps well in glass mason jars in the fridge and is always ready.
(after searching the web there are many different ratios recommended….find the consistency that suits you!) Good Luck
We won’t even discuss how much butter we go through around here with 7 of us (that’s counting the baby because you know I have to eat her portion since I am a nursing mother). I have always kept my butter on the counter with no problems. The only time I’ve had it go bad was when I had it in my butter bell. Go figure.
Nourishing Traditions cookbook has a spreadable butter recipe that incorporates some olive oil, butter and something else that I forget. If you’d like it I’ll be more than happy to look it up and give it to you.
Around here though…we like our butter straight up.
We keep butter on the counter in all seasons but summer. I would love a butter bell though!
Have you ever tried whipping your butter? Essentially, you let it come to room temperature and then whip it with a mixer to incorporate more air, making it more spreadable and go farther.
Worth a try, anyway. I buy my butter at Costco, four pounds at a time.
Here’s how I handle the problem:
Make your own butter spread
I grew up with margarine, but switched to butter after I got married and now I can’t stand margarine. For the record, I had my cholesterol checked last year and it was just a few points below ‘optimal.’ And I eat butter almost every day!
I always leave a stick out on the counter, except on the hottest of days.
To save money, I watch for it to go on sale, and then I stock up like crazy and freeze it. With Easter coming up, I wouldn’t be surprised if you see butter on sale. It always seems to be on sale at times when people are doing a lot of baking. So stock up…and next summer, when everyone else is buttering their corn-on-the-cob with $5/butter…you can reach into your freezer for butter that cost less than half!
We switched to butter about two months ago. I buy it in bulk when on sal and keep all but a few stick frozen. I made a butter tub out of a small Pyrex dish; it holds several stick and makes it easy for even children to get butter without the mess.
More butter snobs here.
We keep our house so cold in the winter that sometimes the butter on the counter isn’t soft. Oh well.
There are only 2 adults and one child, and we have been known to go through 5 lbs of butter some months. It depends on how many barefoot contessa desserts I make that month.
Have you read Nourishing Traditions? It’s making me excited about butter!
I only use butter for recipes. But I love to bake, so we go through it quickly. Otherwise we use Brummel and Brown. Way fewer calories and spreads well too.
I have used butter since a biological engineering friend told me that margarine is as close to plastic as it can be and still be edible. Yikes! I have (or had) a butter bell, but couldn’t keep it from getting moldy, so don’t sweat about not having one! btw, I found mine cheap at T.J. Maxx.
It is too warm here to keep butter out , and I too dislike trying to spread cold butter on toast or bread , so I came up with using a cheese slicer or vegetable peeler . I thinly peel or slice butter from the top of the stick , instead of the end . it melts and spreads easier .
I like kelly’s suggestion of the cheese slicer or vegetable peeler. What a great idea!
I also have used a “better butter” homemade spread from “Laurel’s Kitchen” that has worked, buuuut
I have a fiestaware butter dish that I love love love, and since we don’t go through too much butter in a day that needs to be spreadable but I want SOME to be spreadable, I just cut a chunk off in the morning and let it sit. We usually use it up by the evening. 😀
And best of all? Butter is so much better for you!
Read Nourishing Traditions and do your research. When you realize that margarine has cadmium and nickel added during the process and is bleached and then dyed, it really opens your eyes.
Butter is made from animal fat which is a vital source needed for developing brains. The soy and vegetable based oils and spreads just do not provide the same goodness.
Great post.
Mmmm, I love butter. My grandma always keeps a stick in a butter dish in her cabinet. My husband is terrified of doing this, and I miss that soft warm spreadable butter. By the way, I was a WOP until last year. My hubby finished his Ph.D. and is now a professor, although he’s considering Post Doc work…
a good friend of mine keeps her butter in a opened dish, in her kitchen cabinet! I was like u can do that??? keeps it spreadable!
When my friend was taking a chemistry class she informed me of one very interesting fact, margarine is only one chemical element away from platic!!!! Yuck, I don’t fancy eating that! But I always leave one stick of butter out in the butter dish at a time!