Everything You Need To Know About Storing Butter At Room Temperature

September 30, 2018 monplate butter food, Environmental contaminants, grassiness, health professor, nagging experience, original bacteria, pasteurization, pasteurized butter, prepare meals, storing, University of Arizona

Everything You Need To Know About Storing Butter At Room Temperature

Have you ever come across the nagging experience of trying to smear cold butter onto a slice of bread? Mindless about the mess it causes on bread, some people continue storing butter in the fridge for safety reasons.

According to a poll, most people admit they store butter in the fridge, but some leave it on the counter. But is it dangerous to store your butter at room temperature? Or do we ruin dozens of toasts with cold butter for no apparent reason? Here’s what experts say.

Contamination concerns make people store their butter in the fridge. But is the practice warranted or priceless?

Peter Cassel

In reference to Peter Cassel, an FDA representative, you can store good quality butter for up to 10 days at 68 degrees Fahrenheit.

According to FDA, several factors can affect what makes butter prone to contamination. These include whether it is salted, pasteurized, or the storing temperatures. If you live in frigid temperatures, a quality butter can last for up to 20 days at 50 degrees Fahrenheit or frozen for up to two tears.
It is worth noting that you should trash good quality butter if it passes its printed expiration date irrespective of where you live or store it. It is also important to keep it safe from contamination from dust or pathogens.

Kelly Reynolds

Kelly Reynolds is a germ expert and health professor at the University of Arizona. She says that pasteurized butter is generally safe and can be left out for up to 10 days without spoiling. This adds weight to what the FDA spokesperson says. According to Reynolds, pasteurization gives a powerful combination of high-fat content, low water availability, and reduces the formation of original bacteria. The good news is that all butter sold in the U.S. are pasteurized, while some are salted. However, Professor Reynolds points out that the processing and storing methods can make butter to spoil sooner. Environmental contaminants, exposure to light, air, and dust can make the oils and fats rancid sooner than expected.

Nick Testa

Chef Nick Testa from The Bonnie in NYC uses butter on a daily basis to prepare meals for all his guests. For optimal deliciousness, Chef Testa leaves butter out. He says that they serve butter with their toast because it is easier to spread and tastes better. It doesn’t give the taste of grassiness or the milk fat when it is very cold. However, Chef Testa says there are times when putting butter in the fridge can pay off. He cites to make fluffier eggs or biscuits.

According to these experts, there is no harm in leaving your butter out on the counter. Always keep it closed to avoid contamination.