Butter stays fresher for longer if stored in one place but there’s an exception
Butter is an essential ingredient in the kitchen that we often find ourselves frequently needing to replenish. Its versatility across various cuisines makes it a crucial component in numerous recipes. Nonetheless, there has been ongoing debate about the best way to store it, and the answer may be quite unexpected.
If made correctly, butter generally consists of about 80% fat, 16% water, and the remainder is made up of salt and milk solids. Although butter is fundamentally easy to produce, needing primarily one ingredient, the physical transformations that occur during its manufacturing are quite intricate, meaning it requires proper storage.
Butter is produced by churning cream, which breaks down the fat membranes and promotes fat aggregation. Salt is subsequently added for flavor and preservation. However, due to butter’s high fat content, it will experience lipid oxidation over time, leading to rancidity. This chemical reaction occurs when butter is exposed to air, light, or heat.
Butter is often made from cream that has been pasteurised, which helps improve its shelf life. Pasteurisation allows butter to remain at room temperature for a period of time. If you choose to leave butter out at room temperature, it’s recommended only to do so when you need to soften it for baking or toast. Remember to return it to the refrigerator within 48 hours to prevent spoilage and always make sure the butter is covered. Although refrigeration is the ideal way to store butter, even while chilled, it can still turn rancid over time. It may also absorb various odours and flavours, making it unpalatable if not used quickly. To help extend its life, a specific spot in the fridge is designed for butter storage.
To maintain its quality, store butter as cold as possible, preferably at the back of your refrigerator or at the very bottom. These two locations are usually the coldest, ensuring your butter stays fresher for longer. The cold, more consistent temperature at the bottom or back of the fridge helps preserve these foods, keeping them fresh for a longer period of time. To ensure optimal taste and freshness, aim to replace your butter every two weeks. If you prefer a longer storage option, freezing is highly effective. This method can prolong butter’s shelf life by as much as four months. Place butter and dairy products at the bottom and back of the fridge. Reserve the upper shelves for moisture-sensitive foods, such as berries and herbs.
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