mo2 Posted January 28, 2012 Share Posted January 28, 2012 I want to switch to real butter, having used margarine my entire life. But it's so hard to spread! Is there a spreadable version, or do I just have to soften it before I want to butter my rolls? (Sorry, this may be a dumb question.) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted January 28, 2012 Share Posted January 28, 2012 I use the kind mixed with olive oil for spreading. Quote Link to comment Share on other sites More sharing options...
Whereneverever Posted January 28, 2012 Share Posted January 28, 2012 I keep mine on the counter in a covered dish so it stays soft. Quote Link to comment Share on other sites More sharing options...
8circles Posted January 28, 2012 Share Posted January 28, 2012 I use the kind mixed with olive oil for spreading. :iagree: Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted January 28, 2012 Share Posted January 28, 2012 It's soft enough to spread at room temperature. If you want VERY soft butter, you can make it out of cream. Put about a pint of cream in your food processor, add 1/2 tsp of lemon juice, and process until it separates. Drain the whey (save it for soups--it makes them taste SO good), and serve the butter in a small bowl with short spreading knives. You can add roasted garlic to it at this point--wonderful! However, use it quickly as this kind of butter spoils extremely fast. Quote Link to comment Share on other sites More sharing options...
Beth S Posted January 28, 2012 Share Posted January 28, 2012 I use the kind mixed with olive oil for spreading. I make this myself, by mixing 1 part butter to 1 part olive oil, and blending it with one of those "blending rod attachments" on my hand mixer: http://findnsave.sacbee.com/Product/12132319/KitchenAid-Hand-Mixer-Blending-Rod-Attachment Quote Link to comment Share on other sites More sharing options...
tammyw Posted January 28, 2012 Share Posted January 28, 2012 (edited) I keep mine on the counter in a covered dish so it stays soft. I just read an article about this last night. I need to try to find it. Basically the article said that you shouldn't leave butter out for more than two hours because it can spoil and make you sick, especially unsalted butters, but it said even salted butters shouldn't be left out more than two hours. I'll try to track down the article I read last night so I can come back and post. ETA: Found it in the recent Martha Stewart Magazine. I'll paraphrase - salted butter can be left out longer than others, but it isn't always safe. Salt content and fine water dispersion in regular, salted inhibits growth of almost all harmful bacteria but when the balance is changed (unsalted light, etc,) contamination is greater. There have been outbreaks of staphylococcus aureus food poisoning associated with whipped butter left at room temperature. Other bacteria including listeria can grow in low-salt or unsalted. Butter can be contaminated at any point after cream is pasteurized - processing, shipping, your own kitchen. A butter bell may seem like a good way to keep spreadable butter at hand, but it doesn't eliminate the risk of food-borne illnesses if the butter was contaminated. Play it safe by keeping butter in the fridge at 38 degrees and don't leave out for more than two hours while you're using it. Bottom line - salted butter is safer if you're going to leave it on the counter it sounds like. Edited January 28, 2012 by tammyw Quote Link to comment Share on other sites More sharing options...
Denise in Florida Posted January 28, 2012 Share Posted January 28, 2012 I keep mine on the counter in a covered dish so it stays soft. Yep, just leave it out on the counter. I keep the box of sticks in the refridgerator and put one stick out on the counter in a butter dish. The only time I keep the 'current' stick in the refridgerator is in the middle of summer when the butter turns to liquid on the counter. yeeck Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted January 28, 2012 Share Posted January 28, 2012 Challenge and Land O'Lakes both make a spreadable butter that has a little oil in it to make it spread easily--same great butter taste. I always have one in the fridge for toast. There is also whipped butter, but I don't think it spreads as well. Look for them by the regular butter in your grocery store. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 28, 2012 Share Posted January 28, 2012 (edited) You need a butter bell. I love mine. You put a little water in the crock to keep it cool. Change the water a few times a week. Then, you can keep your butter on the counter. (I do skip using it during the hottest part of the summer.) Edited January 28, 2012 by KungFuPanda Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted January 28, 2012 Share Posted January 28, 2012 I keep mine on the counter in a covered dish so it stays soft. :iagree: This works great. Quote Link to comment Share on other sites More sharing options...
Denise in Florida Posted January 28, 2012 Share Posted January 28, 2012 I just read an article about this last night. I need to try to find it. Basically the article said that you shouldn't leave butter out for more than two hours because it can spoil and make you sick, especially unsalted butters, but it said even salted butters shouldn't be left out more than two hours. I'll try to track down the article I read last night so I can come back and post. the butter is fine on the counter. People have done this for years since before everyone had 'ice boxes'.:001_smile: The key is keep the butter dish clean and keep the butter clean use a clean knife to slice a little butter off...don't double dip you will get crumbs and other impurities in the butter. Just like with jelly use a knife and make a single slice, don't use a spoon or make multiple 'wounds' this leads to faster break down of the butter (or jelly). If you are concerned ...give the butter a sniff...you can tell when it goes rancid. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 28, 2012 Share Posted January 28, 2012 I keep mine on the counter in a covered dish so it stays soft. :iagree: IME it stays good for several days this way, though we usually go through it faster than that. Quote Link to comment Share on other sites More sharing options...
Ellie Posted January 28, 2012 Share Posted January 28, 2012 Either it's butter and hard to spread when it's cold or it's not. ;-) Plugra butter is not as hard as others. Maybe it's the higher fat content? I dunno. If you go through lots of butter, it should be fine on the counter. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 28, 2012 Share Posted January 28, 2012 I just read an article about this last night. I need to try to find it. Basically the article said that you shouldn't leave butter out for more than two hours because it can spoil and make you sick, especially unsalted butters, but it said even salted butters shouldn't be left out more than two hours. I'll try to track down the article I read last night so I can come back and post. ETA: Found it in the recent Martha Stewart Magazine. I'll paraphrase - salted butter can be left out longer than others, but it isn't always safe. Salt content and fine water dispersion in regular, salted inhibits growth of almost all harmful bacteria but when the balance is changed (unsalted light, etc,) contamination is greater. There have been outbreaks of staphylococcus aureus food poisoning associated with whipped butter left at room temperature. Other bacteria including listeria can grow in low-salt or unsalted. Butter can be contaminated at any point after cream is pasteurized - processing, shipping, your own kitchen. A butter bell may seem like a good way to keep spreadable butter at hand, but it doesn't eliminate the risk of food-borne illnesses if the butter was contaminated. Play it safe by keeping butter in the fridge at 38 degrees and don't leave out for more than two hours while you're using it. Bottom line - salted butter is safer if you're going to leave it on the counter it sounds like. I'll believe it for whipped butter. Who knows what gets mixed in during the whipping process. But regular stick butter is fine out on the counter. Quote Link to comment Share on other sites More sharing options...
Tigger Posted January 28, 2012 Share Posted January 28, 2012 I keep mine on the counter in a covered dish so it stays soft. :iagree: Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 28, 2012 Share Posted January 28, 2012 You need a butter bell. I love mine. You put a little water in the crock to keep it cool. Change the water a few times a week. Then, you can keep your butter on the counter. (I do skip using it during the hottest part of the summer.) It really does depend on how warm the ambient temp of your house is. My house stays so cool 8 months of the year that the bell thing doesn't do much good. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 28, 2012 Share Posted January 28, 2012 It really does depend on how warm the ambient temp of your house is. My house stays so cool 8 months of the year that the bell thing doesn't do much good. We keep a cold house (not MY idea; just everyone else's preference :glare:) Still, it's not quite refridgerator-cold, so I have no trouble spreading the butter that I leave out in the bell. Quote Link to comment Share on other sites More sharing options...
mothergooseof4 Posted January 28, 2012 Share Posted January 28, 2012 I always have a stick on the counter in a butter dish. We have never had issues with it going bad or making us sick. Quote Link to comment Share on other sites More sharing options...
Desert Rat Posted January 28, 2012 Share Posted January 28, 2012 It doesn't go bad. Quote Link to comment Share on other sites More sharing options...
butterflymommy Posted January 28, 2012 Share Posted January 28, 2012 The moment the butter comes home from the store, it goes in the freezer. Then I microwave however much I need and leave any extra out on the counter. I know you're not supposed to leave butter out but I have for up to 48 hours. Even though I'm kind of OCD about food safety. I wouldn't recommend this though. You should probably refrigerate or refreeze it after 3 hours. Quote Link to comment Share on other sites More sharing options...
nukeswife Posted January 28, 2012 Share Posted January 28, 2012 I leave mine out in a covered dish and have no issues with it going bad. The other option is to remember to take it out of the fridge about 30 minutes before you plan to spread it. Quote Link to comment Share on other sites More sharing options...
LucyStoner Posted January 28, 2012 Share Posted January 28, 2012 We use a butterbell. No issues at all. Quote Link to comment Share on other sites More sharing options...
djsmom Posted January 28, 2012 Share Posted January 28, 2012 Yep, just leave it out on the counter. I keep the box of sticks in the refridgerator and put one stick out on the counter in a butter dish. The only time I keep the 'current' stick in the refridgerator is in the middle of summer when the butter turns to liquid on the counter. yeeck :iagree:This is how we have been doing it for years and have never had an issue. Quote Link to comment Share on other sites More sharing options...
bbkaren Posted January 28, 2012 Share Posted January 28, 2012 I bought a butter bell recently and keep it on the counter. This is the one we got: http://www.amazon.com/Norpro-Marble-Butter-Keeper-NEW/dp/B0000VZ0WC/ref=sr_1_1?ie=UTF8&qid=1327777075&sr=8-1 That said, I've kept butter on the counter all my life (hmm...47 years this March) and have never been made sick, nor known anyone who was made sick from butter left out on the counter. The problem I had is, periodically it'd get so warm in here that the butter would liquify and that was a pain. The butter bell doesn't allow the butter to melt; it just stays nicely spreadable! Quote Link to comment Share on other sites More sharing options...
HLDoll Posted January 28, 2012 Share Posted January 28, 2012 I've been leaving butter on the counter in a covered dish for years and we've never gotten sick. My mother has done this for as long as I can remember, too. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 28, 2012 Share Posted January 28, 2012 I bought a butter bell recently and keep it on the counter. This is the one we got: http://www.amazon.com/Norpro-Marble-Butter-Keeper-NEW/dp/B0000VZ0WC/ref=sr_1_1?ie=UTF8&qid=1327777075&sr=8-1 That said, I've kept butter on the counter all my life (hmm...47 years this March) and have never been made sick, nor known anyone who was made sick from butter left out on the counter. The problem I had is, periodically it'd get so warm in here that the butter would liquify and that was a pain. The butter bell doesn't allow the butter to melt; it just stays nicely spreadable! Oooh, yours is prettier than mine. Wanna trade? Mine was given to me and has pink flowers on it. Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted January 28, 2012 Share Posted January 28, 2012 I use the kind mixed with olive oil for spreading. I make better butter too. I mix mine with canola oil and add a little bit more salt. I take 4 sticks and about 1.5-2cups canola oil and mix it in the blender. Quote Link to comment Share on other sites More sharing options...
love2read Posted January 28, 2012 Share Posted January 28, 2012 We used a butter keeper (butter bell) for years and when it cracked, I temporarily put a stick of butter into a small mug and pushed it down to the bottom when it softened (as with a butter keeper). I then covered it with cold water and put a little plate over it. When we needed butter, I just poured off the water, spread and added water again. I never did get around to buying another butter keeper because this works just as well and uses the same principle of keeping the butter away from oxygen. Quote Link to comment Share on other sites More sharing options...
bnrmom Posted January 28, 2012 Share Posted January 28, 2012 We too use a butter bell. I change the water every few days, and wash the whole thing every time it's empty before refilling it. Works great, never had an issue with it going bad. Quote Link to comment Share on other sites More sharing options...
HappyCrazyMama Posted January 28, 2012 Share Posted January 28, 2012 I always have a stick on the counter in a butter dish. We have never had issues with it going bad or making us sick. :iagree: (But a stick only lasts us a day or so :blush:) Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 28, 2012 Share Posted January 28, 2012 I had problems with mold and the butter going rancid with a butter bell. So I switched to keeping it in a closed ceramic container and it works fine. Quote Link to comment Share on other sites More sharing options...
HiddenJewel Posted January 28, 2012 Share Posted January 28, 2012 I use 1 cup butter:1 cup water:1 cup canola oil. It stays a great texture in the fridge. Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted January 29, 2012 Share Posted January 29, 2012 (edited) I use the kind mixed with olive oil for spreading. You can easily make this your ETA:(this post was interrupted by a 5 hour trip to the ER - 3yo fell and hit her head on the coffee table corner. lots of blood. 4 stitches above eyebrow. Doing fine now) ...self with 1/2 butter, 1/2 olive oil (I use "light tasting". freezes well, too. Although I see now that others have given about the same recipe ;) Edited January 29, 2012 by Susan in TN Quote Link to comment Share on other sites More sharing options...
Bassoonaroo Posted January 29, 2012 Share Posted January 29, 2012 You can easily make this your ETA:(this post was interrupted by a 5 hour trip to the ER - 3yo fell and hit her head on the coffee table corner. lots of blood. 4 stitches above eyebrow. Doing fine now) ...self with 1/2 butter, 1/2 olive oil (I use "light tasting". freezes well, too. Although I see now that others have given about the same recipe ;) OUCH -- hate when that happens. We are butter bell users here -- have been for about 10 years. About three times ever, the butter in the bell smelled off. I send the butter bell through the dishwasher after each stick and I think that helps keep the germs down. Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted January 29, 2012 Share Posted January 29, 2012 I use the kind mixed with olive oil for spreading. She allows butter to soften a bit then mixes it with olive oil. She refrigerates it and can use it directly from the fridge. I just leave butter on the counter..... Laura Quote Link to comment Share on other sites More sharing options...
JudoMom Posted January 29, 2012 Share Posted January 29, 2012 the butter is fine on the counter. People have done this for years since before everyone had 'ice boxes'.:001_smile: The key is keep the butter dish clean and keep the butter clean use a clean knife to slice a little butter off...don't double dip you will get crumbs and other impurities in the butter. Just like with jelly use a knife and make a single slice, don't use a spoon or make multiple 'wounds' this leads to faster break down of the butter (or jelly). If you are concerned ...give the butter a sniff...you can tell when it goes rancid. :iagree: Quote Link to comment Share on other sites More sharing options...
abbeyej Posted January 29, 2012 Share Posted January 29, 2012 Traditional butter dish on the counter. As long as it's mid-60s or higher in the house, the butter should spread fine. Quote Link to comment Share on other sites More sharing options...
Mergath Posted January 29, 2012 Share Posted January 29, 2012 Salted butter in a butter dish on the counter here, too. I grew up eating butter like this and have never become sick from it. Quote Link to comment Share on other sites More sharing options...
ma23peas Posted January 29, 2012 Share Posted January 29, 2012 I keep mine on the counter in a covered dish so it stays soft. This! Quote Link to comment Share on other sites More sharing options...
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