Got mine from Pleasant Hill. Was on back order for months, looks like the price is up a little bit now.
https://pleasanthillgrain.com/red-feather-canned-butter-storable
https://pleasanthillgrain.com/red-feather-canned-butter-storable
What prep items did you get recently?
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- Feb 4, 2013
- 28,175
Butter is pretty stable. It doesn't need to be refrigerated, the high fat content keeps it from spoiling.
In the old days in Scotland, the young ladies spent the summer in the highlands following the cows, and making butter and cheese from the milk. They brought it back to the home for use all year.
jimboman2000
Active Member
Then why do I keep butter in the fridge all the time?
Yep. If I left butter out in a butter dish on my counter now I would have soup tomorrow morning.
MigraineMan
Defenestration Specialist
Keeps the cat from rounding-over the corners.
- Nov 11, 2009
- 30,987
Ghee is clarified butter.
You can make it yourself. If you store it at room temp in a cool dark place it will last decades. Some believe it can last for centuries. (Test this yourself).
It's a lot cheaper than buying canned butter or canned ghee.
You can make it yourself. If you store it at room temp in a cool dark place it will last decades. Some believe it can last for centuries. (Test this yourself).
It's a lot cheaper than buying canned butter or canned ghee.
- Feb 4, 2013
- 28,175
Because you think you need to.
I leave mine out. Makes it spread much easier.
BTW, you probably also leave your eggs in the fridge.
For MANY years, eggs were not refrigerated from hen to house.
- Feb 4, 2013
- 28,175
Yep. If I left butter out in a butter dish on my counter now I would have soup tomorrow morning.
Probably not, unless you keep your house quite warm.
Before we installed central air, we would leave the butter out, and except for maybe the 2 hottest weeks, it is soft, but holds its shape.
Bullfrog
Ultimate Member
Very true, but they also went from hen to house to breakfast plate much faster than they do today, now that they're shipped and stored all over.
They keep without refrigeration, but they keep longer with it.
25#s of Quinoa. Several Dak canned hams. Various paper products. Wire brushes of every size. A shitload of rifle cleaning patches and other gun maintenance products. Some big bottles of: paprika, garlic onion powder. On my way! Fuel stability products for diesel and gasoline. Some more Eneloop batteries in aaa, aa and CR123 + A. Several tins of tooth powder. Several packs of sticky mouse traps.
We don’t refrigerate eggs, but we have our own chickens. I’d probably refrigerate store bought eggs.
I was in Germany last year and all the eggs at the aldi were kept on the unrefrigerated shelf. I heard the the eggs we get here need to be refrigerated because a protective layer is washed off of them. Apparently they don’t do that in Europe.
jollymon
Active Member
That is true about the protective layer , Has something to do with the shell a air contact .
jimboman2000
Active Member
Wait, I can buy butter at the store, and just leave it on the counter? It won't spoil?
Old folks used to use a covered butter dish...on the counter. By the bread box.
kstone803
Official Meat Getter
Yep. And it'll be soft so you can spread it instead of tearing your bread. Get yourself a butter dish for the counter top, it'll change your life.
So when I drove for US foods butter was always shipped frozen. I keep my butter frozen except for a lb in the fridge and 1 stick in a dish at room temp. Am I wasting freezer space?
![[Kev308]](/data/avatars/m/46/46803.jpg?1701385241){kind=avatar}
It will turn moldy after about 3 weeks, but no, you don't have to rip your bread apart trying to spread hard cold butter!!!
With butter, spoilage in terms of mold is actually the least of your worries. The problem in the US is that our butter dishes are merely covered plates that allow air in. The problem is that lipids (fats) in the presence of oxygen begin to break down into several sub compounds resulting in rancidity. While rancid foods aren't harmful per se, they don't taste or smell too good.
The way around this is to either cover your butter with something like quillion (parchment paper) or waxed paper when it's in said dish to reduce contact with free oxygen, OR, go the "butter bell" route which uses a pool of water to prevent oxygen from reaching the butter. These actually work REALLY well. https://www.butterbell.com/
As for eggs, yes, it's the USDA required washing that causes us to have to refrigerate them. When baking, it's best to let your eggs sit a room temp an hour or more before using. What's more, eggs WILL last up to 6mo under refrigeration. They'll degrade in quality over time, but they won't actually go bad in most cases.
The way around this is to either cover your butter with something like quillion (parchment paper) or waxed paper when it's in said dish to reduce contact with free oxygen, OR, go the "butter bell" route which uses a pool of water to prevent oxygen from reaching the butter. These actually work REALLY well. https://www.butterbell.com/
As for eggs, yes, it's the USDA required washing that causes us to have to refrigerate them. When baking, it's best to let your eggs sit a room temp an hour or more before using. What's more, eggs WILL last up to 6mo under refrigeration. They'll degrade in quality over time, but they won't actually go bad in most cases.
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