Butter can be a tricky ingredient to store. In warm weather, it quickly melts into a sticky mess on the worktop, while the fridge turns it rock-hard. However, award-winning food expert Jerry James Stone has shared his tips for keeping butter at room temperature for up to three weeks.
In a video on his YouTube channel, Stone acknowledges that the US Food and Drug Administration advises refrigerating butter, but he offers an alternative view. He stresses that any butter stored at room temperature must be pasteurised. Raw butter, which is rarely available in shops, should never be kept out of the fridge.
Stone also recommends using salted butter, as the salt helps to ward off spoilage. While unsalted butter can be kept at room temperature, salted pasteurised butter is best for everyday use. To prevent the butter from turning rancid, he advises storing it in a dark, airtight container, and keeping it in a kitchen that is not too warm – ideally below 21°C.
Hygiene is also important. Stone says to always use a clean utensil when taking butter from the dish, and never to return a knife that has touched toast to the butter. Finally, he suggests applying common sense: if the butter smells or tastes off, it should be thrown out.
