You can extend your butter’s shelf life and make it more spreadable with an unexpected food storage hack, as recommended by experts. Ditch the habit of refrigerating your fresh block of butter immediately after shopping as waste specialists advocate for a different approach.
Waste management gurus at Wheeldon Brothers say that keeping butter out of the fridge – if done properly – is not only safe but can actually prolong its freshness and prevent it from going to waste prematurely. Butter, an essential ingredient for baking, cooking, or slathering on toast, often turns frustratingly hard when refrigerated, leading to wastage or the hassle of softening it in the microwave, according to the experts. Their top tip?
Store your butter at room temperature in a covered dish, and you’ll be amazed at how it stays perfectly spreadable for up to two weeks.
The experts said: “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.”
They emphasised the importance of correct storage methods.
“Leaving butter exposed or storing it in its original wax wrapper can allow bacteria to build up – and that’s when problems start,” they explained. “We recommend using a butter dish with a lid, and keeping it away from heat sources like windowsills or near the oven.”
- Use a covered butter dish or crock to protect it from dust, light and contaminants
- Keep butter away from direct sunlight or heat sources, ideally in a spot below 21°C
- Only leave salted butter out — as unsalted butter spoils more quickly
- Avoid using the original wax paper wrapping, which doesn’t provide proper protection
- Check for any changes in smell, texture or taste before use
- If you prefer to keep butter chilled, salted butter can last one to two months in the fridge, and up to nine months in the freezer. But storing it cold often makes it too firm to use quickly, leading many to cut off more than they need – or let it melt wastefully on the counter, the experts warn.
“Small changes like this can have a big impact,” stated the Wheeldon Brothers spokesperson.
“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.”