Ok I have been keeping my butter in the icebox to keep it cool so that it does not spoil. But my husband hates it, he says that butter should be left out and that everyone he knows including himself will leave the butter out and will not become sick from it.
Is he right or am I? Please hack my butter confusion!
Why not get yourself a nice butter dish -- or, better yet, a butter bell. It will enable you to attain the holy grail for butter consumption: butter that is both soft and fresh.
I think that butter bells are usually used by those who do a lot of baking. But now there's a new customer base: paleos who eat insane amounts of butter. (And by "insane" I mean "normal," of course.)
Why not do both? 1 packet of butter on the counter and 1 in the fridge? Unless it is real hot outside the butter on the counter will last about 1 week without a problem...
As a treat my butter has to be real cold so it melts in my mouth and not on the spoon.
I was also one of those with parents who kept the butter dish on the counter and have just in the last year started leaving it out myself, only in a dark cabinet. I keep most of the butter in the fridge (next to the bacon grease) and keep a stick out in the butter dish. It should be kept in darkness. A non-transparent butter dish should be adequate for out on the counter. I considered the butter bell, but see no advantage to it and it is extra time and effort, two commodities I'm short on.
I stopped leaving butter out once I had black mold growing on it after just one day, and it was covered. I don't remember now, but it was probably during a humid time. Anyway, as much as I loved having it out and did so for years, that was it for me - no more. If I want it soft, I can take it out and put it on my thawing tray (anyone remember those from the 90s? They actually work because they're very conductive) and after 15 minutes or so, it's usually spreadable.
I keep a pound on the counter in a covered glass dish, and use 1 stick at a time, kept in a separate covered glass dish. I've done this for 50+ years. I just went to use get my last stick from this pound to put in the small dish and it had two 1/4" round black spots on the surface. It hadn't been used or even opened yet, and it has been sitting out of the fridge for less than a week. I'm baffled. I am guessing contamination from the factory.