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"Air and light are what can spoil butter which is why some butter brands are in foil packaging to protect it even further ensuring its at its freshest when you buy it."

The eternal debate in every Kiwi household – does butter belong in the fridge or on the bench? It's like choosing between gumboots or jandals, and sausie rolls or mince pies.

 

A lot of us stick butter in the fridge by default - it’s what mum always did, so now we do too, right? Others swear by the bench method, to avoid the battle of trying to spread fridge butter on their toast. But who’s right?

 

Turns out at Westgold we’re not just butter experts, but we’re peacekeepers too. ‘Cause we vote both.

 

You can get the best of both worlds by keeping your butter block cool in the fridge, minus a couple of days' worth to have in a dish on the bench or in the pantry.

 

It might seem a bit iffy leaving a dairy product out of the fridge, but if you keep it snug, airtight, and away from the sun a few days on the bench is fair game. That’s because butter's got a fat-to-water ratio that makes it bacteria's least favourite dairy product. And for you salted butter lovers, the salt acts as a preservative.

 

Still unsure? Here are a few things to keep in mind when storing butter:

 

Air and light are the butter mood-killers.

Keep your block wrapped in the foil it came in, it’s a pro at protecting butter from sun and air.

 

Avoid the door

When you’re keeping your butter in the fridge, keep it away from the door because that’s the warmest spot. Drawers are a better spot – as long as your butter isn’t next to stinkers like onions or garlic as it’ll absorb the flavors.

 

Fridge it for the long haul

If your butter is going to be around for more than a few days, fridge it. Or you can freeze it for months at a time, as long as you wrap it up tight in foil or a freezer bag first.

 

One last idea for the butter fiends…

Have you heard of a Butter Bell Crock? It’s a bit old school but does the job well.

 

You can find these in most home and kitchenware stores. Usually made from stone, this two-piece contraption keeps butter fresh for weeks. Just pack the butter into the inner cup and fill the outer crock with a bit of water. The water creates an airtight seal to keep your butter fresh and spreadable for weeks. There’s no melting or spoiling, just fuss-free spreading.

 

So, spill the beans – where's your butter spot? Hit us up on our Facebook page and let the great butter debate continue.

 

We would love to know, where do you store your butter? Let us know on our Facebook page here.

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