Nothing ruins toast like rock-hard butter straight from the fridge—yet leaving it out raises food safety questions. So what’s the best way to store it?
Butter’s high fat content naturally resists bacteria, but heat and humidity can still degrade its quality. Mold growth becomes a risk after several days exposed to air, especially in warmer climates.
For the perfect middle ground, culinary experts suggest dividing your butter stash. Leave a stick in a sealed container on the counter for daily use (replacing it every few days), and refrigerate or freeze the remainder. For added protection, try a French butter crock—its water seal keeps butter fresh at room temperature for up to a month.
