Butter is a versatile ingredient that can be used in many different ways, but its shelf life could be stretched to a fortnight and become far easier to spread with one unexpected storage trick, according to experts. While the majority of households might pop their fresh block of butter straight into the fridge after the weekly shop, waste reduction specialists are now advocating leaving it out of the chiller altogether.
According to waste management professionals at Wheeldon Brothers, storing butter outside the fridge - when done properly - isn't just safe but can genuinely prolong its usability and prevent needless spoilage. Butter is one of those kitchen essentials you'll always want within reach for baking, cooking or slathering on toast, yet when kept in the fridge, it frequently becomes far too firm to use immediately.
The experts maintain this can result in waste, annoyance, or needless softening in the microwave. Therefore they recommend leaving butter at room temperature - provided it's kept in a covered dish - and prepare to be impressed by the results, as it can actually stay fresh for up to a fortnight, while remaining ready to use at any moment.
Why Room Temperature Storage Works
Waste specialists at Wheeldon Brothers, a family-run waste management business in Greater Manchester, explained: "We often see people throw away butter simply because it's gone hard or they think it's spoiled when left out. In reality, butter is much more stable than people think, especially salted butter. Storing it on the counter - in the right conditions - makes it easier to use and reduces how often it's wasted."
Because butter has a low moisture content and minimal protein or carbohydrates, it's less appealing to bacteria and mould compared to other dairy items. This means, when kept in a cool, shaded area in a butter dish or crock, it can stay fresh and safe to eat for up to 14 days.
How to Safely Store Butter at Room Temperature
The experts emphasised that the secret to this approach lies in storing it correctly. "Leaving butter exposed or storing it in its original wax wrapper can allow bacteria to build up - and that's when problems start," they added. "We recommend using a butter dish with a lid, and keeping it away from heat sources like windowsills or near the oven."
"Small changes like this can have a big impact," the Wheeldon Brothers spokesperson added. "By storing food in smarter ways - like keeping butter soft and ready to go - we can make our kitchens more efficient, and cut down on unnecessary waste."
This follows advice from Morrisons' Head of Food Safety, Fiona Sullivan, who says that the key to keeping eggs at a constant temperature is refrigeration. She said: "It's best to refrigerate after purchase and take them out of the refrigerator only when needed. You can check whether an egg is past its best by placing it in a bowl of water. If it stays on the bottom it's still fresh. If you need to store for longer, crack and whisk them before placing in an airtight container in the freezer. Perhaps the best reason to keep eggs in their carton is so they stay as fresh as can be. Eggshells have tiny pores which bacteria from other foods and smells such as food odour and flavouring can seep through over time. Our tip - keep the carton."
