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When it is on sale, I buy a lot - usually 6 pounds of salted (for eating) and 6 pounds of unsalted (for baking). I freeze it until I need it. I keep a pound or two in the fridge. Then I cut one pound up into about 5 pieces (doesn't come in sticks here unless I want to pay about double) and put them in little Tupperware containers. One stays on the counter; the rest I keep in the fridge until the counter one is getting low/empty.
Re: freezing: I do find that some cheap butters are crumbly when I go to cut them into pieces after the pound has been frozen. But good quality ones? No issue.
The lesson I learned as a child: always cover the butter when you leave it on the counter or else the cats will lick it. Since we didn't have a cover for a time, we put the butter in the cupboard near the plates. Seriously.
Can you not get spreadable butter in the US? I don't know any Aussies who keep butter out of the fridge. Most people have tubs of spreadable butter or marg in the fridge and only use stick butter for cooking which also lives in the fridge.The weirdest little things are different between countries
Wait...people keep butter out on the counter on a permanent basis? As in it never goes into the refrigerator? I had no idea that was even possible! I've always got a couple of sticks in the fridge and more in the freezer for later use, as I bake quite a bit.
Quote from: bansidhe on March 27, 2013, 07:06:49 PMWait...people keep butter out on the counter on a permanent basis? As in it never goes into the refrigerator? I had no idea that was even possible! I've always got a couple of sticks in the fridge and more in the freezer for later use, as I bake quite a bit.You're not alone! I'm stunned too. And now I want to try it. Ours is in the fridge. We generally only use it for baking, though.
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