Salt is a preservative: Salted butter (most store-bought sticks) has added salt, which further inhibits microbial growth.
Acidity helps too: Cultured butter or European-style butters have a slightly acidic pH, making them less hospitable to bad bugs.
Butter doesn’t “go bad” the way other dairy does.
Instead, over time, it may become rancid—a flavor issue, not usually a safety one.
How Long Can Butter Sit Out Safely?
It depends on your kitchen—and how you store it.
Below 70°F (21°C), covered
see next page
Unsalted butter
Only
(no salt = less protection)
Whipped butter
Not recommended (air + moisture = faster spoilage)Continue reading…
