Bottom line: Stick with salted, pasteurized butter for countertop use.
Final Thought: Convenience Meets Common Sense
It’s practical wisdom, passed down through generations of bakers and toast-lovers.
Because let’s be honest:
Hard, fridge-cold butter that shreds your bread?
That’s not comfort.
That’s a minor kitchen tragedy.Kitchen supplies
So go ahead—keep a small amount out in a covered dish.
Enjoy soft, creamy spreads every morning.
Just follow the rules:
Keep it covered
Replace it weekly
Trust your nose
And when in doubt?
Refrigerate. There’s no shame in chilled butter.
