Butter, if it will be consumed soon, can be stored at room temperature in a closed container for a few days; if it will be stored longer, it can be kept in the fridge for a few weeks and in the freezer for a few months. The answer to how butter should be stored depends on the kitchen's temperature and how soon the butter will be consumed, so there's no single fixed rule.
Because of its fat content, butter can turn rancid over time when it contacts air and light; this process is called rancidification and negatively changes butter's taste. Since leaving butter at room temperature in hot, humid kitchens can speed up this process, refrigerating it is a safer choice in hot climates or during summer months.
How Should Butter Be Stored in the Fridge and at Room Temperature?
Butter's storage method should be determined based on frequency of use and the ambient temperature.
- Butter to be consumed soon can be stored at room temperature for 1-2 days in a light-blocking, closed butter dish.
- For longer storage, butter should be kept in the fridge in its original packaging or in an airtight container.
- For long-term storage, butter can be tightly wrapped and moved to the freezer; frozen butter should be consumed within a few months.
- Butter should be stored away from foods with strong smells (like onion or fish); its fat structure can easily absorb odors.
What Are Common Mistakes When Storing Butter?
Some mistakes made when storing butter can speed up the rancidification process.
- Leaving butter on a sunny counter, with its packaging open, for days speeds up rancidification.
- Rather than leaving an entire large package of butter at room temperature, it's safer to set aside only the portion to be consumed soon.
- Storing butter next to strong-smelling foods, with its packaging open, can lead to unwanted odor transfer.
- Assessing butter that has darkened in color or changed in smell on the assumption "it's fine once a bit is cut off" is not correct.
Is the Storage Time the Same for Salted and Unsalted Butter?
Salted butter has a natural preservation advantage thanks to its salt content, and can last a bit longer at room temperature than unsalted butter. Unsalted butter, lacking this protective effect, can turn rancid sooner; for this reason, it's recommended to keep unsalted butter directly in the fridge rather than leaving it at room temperature. Reducing contact with light and air is a common precaution that slows the rancidification process for both types.
How Can You Tell Butter Has Gone Bad (Turned Rancid)?
Rancid butter can show a sharp, sour smell, a color that has turned from yellow to a darker yellow, and a cheesy taste. If any of these signs are noticed, it's recommended not to consume the butter. Storage times can vary depending on whether the butter is salted or unsalted and the storage temperature; the alternatives recommended in what to use instead of butter are also subject to similar storage rules.
The short answer to how butter should be stored: keep a small amount at room temperature, and the rest in the fridge or freezer. Keeping it away from odorous foods and reducing its contact with light preserve both butter's taste and freshness. Avoiding leaving it at room temperature entirely during hot summer months and softening only a small piece briefly is both a safe and practical choice. Not consuming butter when a suspicious smell or taste change is noticed is the most correct choice.