I love butter. The real thing, salted, right out of the Costco cooler in that lovely blue four-pack. Yum!

After very brief consideration, I am switching from leaving my butter out, to keeping it in the 'frig.

Yes, it's ever so easy to smear on when it's soft, but I have recently come to appreciate the effort of slicing off and spreading 'hard' butter.

Thank you. I feel renewed now.

If it's a really hot summer day, then it's in the fridge.
Otherwise, in a covered dish on the counter.

Now, let the dirty jokes begin!

Yeah, I like mine hard.

I like Land O Lakes butter with canola oil that comes in a tub. It tastes just like butter should. It's soft and easy to spread right from the fridge.

You know that stuff’s not butter, right? It’s “butter flavored spread”, or some such nonsense.

I use a crockery thing with 2 parts. There's water in the bottom and the butter is in the top, inverted. It creates a seal. For cooking, I often use hard butter from the fridge.

That is what we use--the crockery thing. Somebody said they call it a "butter bell." Upside down in the water. Spreadable but fresh. I swear by the Irish butter like Don.

Irish butter at room temp.

I try not to use too much butter, though we have only real butter in the house. I'm not surprised that the fake stuff was discovered to be more damaging to a body than real butter is. I like it softened, but we usually keep it on the fridge so I usually have to deal with it in its more solid state. With have to keep it out of our younger child's reach because she would eat it straight by the stick if she were allowed to do so.

My mother always insisted that those who said butter was bad for you and used margarine were wrong. Same with eggs. My mother was right.

No doubt: Hard unsalted from a tub. On a hot baguette.

Unsalted butter is great.

I also love Ghee, too.

My high esteem for the Dawg was slightly shaken with the word "salted." (((Sign))) Salt is added as a preservative. A freshly baked, warm, crusty French baguette with slightly soft unsalted butter...Perfection!

I'm with ya, Boner. Unsalted, please.

I'm also disappointed.

A thread with "hard or soft" in the title, and your comment is about salt?
What's the world coming to???!!!

:)

Sometimes you don't have a choice.

Refrigeration
Insulation
Accommodation

I like it both... but there is something to be said about cool, hard/ semi-hard butter.

Growing up, we didn't have the money to buy butter so we made our own from the cream on top of the milk we got from the cows. Nothing today compares, hard or soft. Loved the buttermilk too.

We were poor too and bartered a lot with other families in our country town. We got our milk from the neighbors in gallon glass mayonnaise jars that we got from the school lunch. There was always a ton of cream on top of the milk. We shook it in pint jars until it turned to butter. Mom made deep fried bread and the butter was amazing on that. It was a good place to be poor.

I'm not touching this post with a ten foot pole

...you're ever the optimist.

Living as we do in a world stacked with powder and flames aflickering round, do we have time on a cult recovery forum to trade butthead inanities on the subject of butter? Hard or soft? Sheesh...

I like to take the time... With my life constantly on the line, it eases the tremendous pressure I'm under. All the stacked powder and the flames has me t h i s close to biting my fingernails.



Edited 1 time(s). Last edit at 10/17/2017 11:06PM by elderolddog.

and it was always easily spreadable when we used it. My first husband insisted that it had to be kept in the refrigerator or it would go rancid. I tried to explain that in 20+ years, I had never seen that happen, but he would not listen. That's when I started buying the soft, spreadable stuff that comes in tubs. So much easier to use.

"Stick butter" was kept for cooking or baking. We still maintain both.

When I was young I loved making saltine crackers and butter sandwiches. Yummmmm. Just saltine crackers and a slice of nice butter in between.
Nowadays, the unsalted butter is in the fridge during the summer and on the counter in the cooler wintertime. It's semi hard and not used as much as it used to be. Usually just things baked in the oven.