Thanks especially for showing that the Butterie will also hold wide butters like Kerrygold (almost 2.5") and regular bars of cream cheese! Have been looking for a hinged butter dish a long time but would rather not have to cut Kerrygold bars thinner. Also love that it shows how the outer cover snaps off for cleaning (and another video shows how to re-position if it's gotten put on the wrong direction). Btw however, although butter doesn't need to be refrigerated for safety reasons for a pretty long time, it will oxidize and therefore change flavor after several weeks at "room temp" (during summer the period would be shorter than during winter or in air conditioning). And oxidation will happen to unsalted butters sooner than (regular) salted ones. The butter's taste and smell would then be off-putting (though safe).
I purchased this as a welcomed answer to having to soften butter quickly in the microwave. Although keeping butter in this item on the table without refrigeration does make it easily spreadable, the butter can become mushy over a very short period of time. However, this may be preferable to trying to butter bread with hardened refrigerated butter.
Why does the one I just got have an oval piece at the front that keeps it from closing completely? It seems that if I took it off, it would leave a small hole at the front. Confused. Bought this because it was supposed to be airtight.
Hi Lisa. I think the lid might be on upside down. Please watch this video and see if it fixes the problem. Happy Holidays! Joelle th-cam.com/video/tYNCSHR6_zA/w-d-xo.html
Overall a nice design except in my opinion retaining One huge flaw, the same one that I personally find in virtually every butter dish ...apparently NO ONE will make a butter dish with a little rack or holder for the KNIFE ...UNDER the lid along with the butter ...really is that too much for wish for??? NO ONE will even TRY to manufacture and sell such??? See because who wants to have to clean the knife every single time it is used??? And if it is left languishing on the outside, that is NOT under the butter dish cover along with the stick of butter? Then it is subject to for example sneeze and coughing spray micro droplets landing on such it, not to mention flies and other insects ....in other words DUHH! For the SAME reason one wants the stick of butter COVERED and sealed one ALSO ought to want the same thing for the fricken KNIFE that has butter residue on IT ....it is not rocket science, it is just plain obvious practicality I believe that butter dishes should come with some sort of perch for a little butter knife to rest on UNDER the cover ...am I like the only one that would jump at the opportunity to buy such IF someone actually makes it ever??? .....comments??
Bullshit! Think about the other common dairy products in your kitchen. Milk, cream, and yogurt are all stored in the refrigerator without question. Left at room temperature, it doesn’t take long before they start to spoil. Butter is, after all, made from cream, so there is logic in thinking that it, like cream, should also be stored in the fridge - but there’s a difference. The primary component of butter is fat (at least 80 percent). High fat combined with low water content make for a less-suitable environment for bacterial growth. The other concern is that butter left out for too long will eventually go rancid. This won’t, however, happen overnight, or even in a few days time. And when it happens, you will know right away. The butter will smell off, and should you proceed to taste it, it will definitely taste off. If that happens, it’s simply time to toss it.
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
I’m perfectly happy with my butter bell.
Thanks especially for showing that the Butterie will also hold wide butters like Kerrygold (almost 2.5") and regular bars of cream cheese! Have been looking for a hinged butter dish a long time but would rather not have to cut Kerrygold bars thinner. Also love that it shows how the outer cover snaps off for cleaning (and another video shows how to re-position if it's gotten put on the wrong direction).
Btw however, although butter doesn't need to be refrigerated for safety reasons for a pretty long time, it will oxidize and therefore change flavor after several weeks at "room temp" (during summer the period would be shorter than during winter or in air conditioning). And oxidation will happen to unsalted butters sooner than (regular) salted ones. The butter's taste and smell would then be off-putting (though safe).
I purchased this as a welcomed answer to having to soften butter quickly in the microwave. Although keeping butter in this item on the table without refrigeration does make it easily spreadable, the butter can become mushy over a very short period of time. However, this may be preferable to trying to butter bread with hardened refrigerated butter.
I wish they made one with capacity to hold a one pound block of butter.
Cut your butter in half lengthwise.
Why does the one I just got have an oval piece at the front that keeps it from closing completely? It seems that if I took it off, it would leave a small hole at the front. Confused. Bought this because it was supposed to be airtight.
Hi Lisa. I think the lid might be on upside down. Please watch this video and see if it fixes the problem. Happy Holidays! Joelle
th-cam.com/video/tYNCSHR6_zA/w-d-xo.html
Overall a nice design except in my opinion retaining One huge flaw, the same one that I personally find in virtually every butter dish ...apparently NO ONE will make a butter dish with a little rack or holder for the KNIFE ...UNDER the lid along with the butter ...really is that too much for wish for??? NO ONE will even TRY to manufacture and sell such??? See because who wants to have to clean the knife every single time it is used??? And if it is left languishing on the outside, that is NOT under the butter dish cover along with the stick of butter? Then it is subject to for example sneeze and coughing spray micro droplets landing on such it, not to mention flies and other insects ....in other words DUHH! For the SAME reason one wants the stick of butter COVERED and sealed one ALSO ought to want the same thing for the fricken KNIFE that has butter residue on IT ....it is not rocket science, it is just plain obvious practicality I believe that butter dishes should come with some sort of perch for a little butter knife to rest on UNDER the cover ...am I like the only one that would jump at the opportunity to buy such IF someone actually makes it ever??? .....comments??
I honestly thought the same exact thing when I saw this, lol.
Now make it bigger for 1lb'rs
Ty cutting your butter block in half lengthwise.
Bullshit! Think about the other common dairy products in your kitchen. Milk, cream, and yogurt are all stored in the refrigerator without question. Left at room temperature, it doesn’t take long before they start to spoil.
Butter is, after all, made from cream, so there is logic in thinking that it, like cream, should also be stored in the fridge - but there’s a difference. The primary component of butter is fat (at least 80 percent). High fat combined with low water content make for a less-suitable environment for bacterial growth.
The other concern is that butter left out for too long will eventually go rancid. This won’t, however, happen overnight, or even in a few days time. And when it happens, you will know right away. The butter will smell off, and should you proceed to taste it, it will definitely taste off. If that happens, it’s simply time to toss it.