Yeah, butter is pretty much supposed to be kept at room temperature although I don't do it. If you need it to keep at room temp for more than a month or so you'll want to keep it submerged in water, though. Should go maybe 6 months like that before you even have to think about the possibility of it going bad.
Has anyone here tried one of those French bell butter crocks? If so, are they effective?
We like having some spreadable butter for things like toast & biscuits every now and then, but don't use it up fast enough.
We keep it on the counter away from heat-generating appliances in one of those airtight plastic things that hold one stick of butter, but even half a stick seems to get funky before we use it up.
I just learned from Clickhole that the guy who did Mt Rushmore was named "Gutzon Borglum".
"They've got to be making that up," I said, "still, doesn't hurt to Google just to make sure." I'm still leaning towards it being an incredibly elaborate hoax.
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