Award-winning food expert Jerry James Stone has revealed that butter can be stored at room temperature for two to three weeks, provided a few key guidelines are followed. While the U.S. Food and Drug Administration recommends refrigeration, Stone argues that with proper precautions, butter remains safe and spreadable outside the fridge.
Pasteurised Butter Is Essential
Stone emphasises that only pasteurised butter should be kept at room temperature. "The first thing that's really important when it comes to storing raw butter," he says in a YouTube video, "is you wanna make sure that you're actually storing pasteurised butter. Raw butter is not common, so for the most part, you probably have pasteurised butter, but do not store raw butter at room temperature, that's really, really important." Unpasteurised butter can harbour harmful bacteria if left unrefrigerated.
Salted Butter Offers Better Protection
Stone's next tip is perhaps the most critical: "The second thing that really matters when it comes to storing butter at room temperature is you want to store salted butter. The salt will actually help fight off the bad things that could happen to the butter that's not refrigerated." While unsalted butter can be kept at room temperature, salted, pasteurised butter is the safest and most practical choice for everyday use.
Use an Airtight, Opaque Container
To prevent butter from turning rancid, Stone stresses the importance of proper storage containers. "To prevent that from happening," he explains, "it's really important to store it in a container that's both airtight and no light gets in, so you want a dark container that's airtight." Exposure to light and air accelerates oxidation, which spoils the butter's flavour and quality.
Keep It Cool
Stone notes that "room temperature" can vary. "You want to store it in a kitchen that's not too warm. If you live somewhere where it's warm and it's hot in your kitchen, anything above 70°F (about 21°C) you're probably better off storing the butter in the fridge." In consistently hot environments, refrigeration remains the safer option.
Always Use a Clean Utensil
Cross-contamination is a common mistake. Stone advises: "Anytime you use it, make sure you use a clean utensil. Don't grab some butter with a knife, butter that toast and then go and stick that same knife back into the butter. That's really, really important, just take whatever you need using a clean utensil every single time." Introducing food particles or bacteria can cause the butter to spoil faster.
Use Common Sense
Finally, Stone recommends trusting your senses: "Does it smell off? Does it taste off? If you have any doubt, throw it out." Properly stored butter should last two to three weeks at room temperature, but any signs of spoilage warrant immediate disposal.
