AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I read your answer to Ken re keeping butter soft and fresh by using a butter keeper, but still have doubts/questions. I actually bought a butter keeper last month and followed the potter's instructions -- fill insert w/ butter, fill bottom w/ water to touch insert's rim, invert -- who has been making them for years for satisfied customers. I (and my young grandchildren) have enjoyed having spreadable butter. Nonetheless, it is very soft and I wonder HOW LONG can I safely keep the butter in it before it goes rancid, and, never having had butter go rancid, HOW WOULD I KNOW that? It seems to me that an air pocket developed the potter's way; therefore, I changed to filling it so that the water actually touches the butter's surface as much as possible. DOES the water actually have to touch the butter surface, or is it okay for there to be an air pocket? Also, I am continually adding new butter to the keeper. Does there come a time when one should not, when one should completely scrape out the remains and START AFRESH?
Thanks for your help.
Answer Hi Maureen,
Oh you'll know when the butter goes rancid -- it has an awful, old off flavor that is quite unpleasant. The European-style butter keepers are designed to allow butter to be stored at room temperature for a longer period of time before it goes rancid. Butter at room temperature will go rancid in a few days -- in the butter keeper it will last up to 2 weeks.
Most butter keepers that I'm familiar with recommend placing about 1 inch of water in the base. When the lid is placed over the base, the water creates an air tight seal keeping the butter fresh and easy to spread. To my knowledge the water must touch the butter surface in order to create the seal, keeping the air away and thus extend the life of the butter.
It is recommended to change the water in the base two or three times per week depending on usage. Also it is important to keep the surface of the butter free of toast or bread crumbs before lid is placed on the base.
If your room temperature is above 78 degrees, it is recommended to place your butter keeper in the refrigerator overnight.
As long as you keep the water fresh you can continue to add butter. At any sign of mold or off flavors I'd clean out the butter keeper, wash it well and start all over again.
I hope this has helped Maureen. If I can be of further assistance, please let me know.
