Butter is a kitchen staple that we often find ourselves running out of due to its widespread use in various cuisines. It’s a key component in countless recipes, but there’s been an ongoing discussion about the optimal way to store it – and the answer might surprise you.
Typically, butter is composed of around 80 percent fat, 16 percent water, with the remaining percentage being salt and milk solids. Despite its simple composition, primarily requiring just one ingredient, the complex physical changes that take place during its production necessitate proper storage. Butter is created by churning cream, which disrupts the fat membranes and encourages fat clumping.
Salt is then added for taste and preservation.
However, owing to its high fat content, butter will undergo lipid oxidation over time, resulting in rancidity.
This chemical reaction is triggered when butter is exposed to air, light or heat.
Butter is typically produced from pasteurised cream, a process that enhances its longevity.
Pasteurisation enables butter to be kept at room temperature for a certain duration, reports MirrorOnline.
If you decide to leave butter out at room temperature, it’s advised to do so only when you need to soften it for baking or toast.
It’s crucial to return it to the fridge within 48 hours to avoid spoilage and always ensure the butter is covered.
While refrigeration is the best method to store butter, even in chilled conditions, it can still become rancid over time. It may also pick up various smells and tastes, rendering it unappetising if not consumed promptly.
To help prolong its lifespan, a specific spot in the fridge is designated for butter storage.
To preserve its quality, store butter as cold as possible, ideally at the back of your refrigerator or at the very bottom.
These two spots are generally the coldest, ensuring your butter remains fresh for an extended period.
The consistent, colder temperature at the bottom or back of the fridge aids in preserving these foods, keeping them fresh for a longer duration.
For optimal taste and freshness, aim to replace your butter every fortnight.
If you’re looking for a more extended storage solution, freezing is highly effective.
This technique can extend butter’s shelf life by up to four months.
Position butter and dairy products at the bottom and back of the fridge. Reserve the top shelves for moisture-sensitive foods like berries and herbs.