If it’s covered, it takes way longer than three days to go rancid.
We put half a block out at any one time; as it’s used a lot in cooking, it doesn’t last very long before it has to be replaced.
We have a covered glass butter dish on the counter - I don’t think a stick lasts a week in our house. I’ve never had butter go bad from sitting out.
How are you using it that you go thru a stick a week? Buttering bread/muffins every day for breakfast? Instead of cooking oil? Lots of baking? All of these?
I’m trying to think how much even goes on to a slice of toast. Say 2-4 slices per tablespoon, depending on how buttery you like it. That’s 16-32 slices of toast. A family of four would do some damage if they have butter every morning.
My wife has taken food safety courses, and is a fanatic about leaving food out, throwing it away exactly 7 days after preparation, using bleach to disinfect counters, rinsing vegetables and fruit with white vinegar, etc. And we always, ALWAYS have unrefrigerated butter in our cupboard, soft and ready to spread. [Well, not really soft in late December and early January this year, when the in-cupboard temperature was low enough to harden the butter. But, it’s soft about 48 weeks of the year.] Apparently, it’s entirely safe to leave butter unrefrigerated. My mother did the same thing, and I’m still around.
Add me to the “one stick out, the rest in the refrigerator” crowd
Not sure how long a stick lasts me.
Brian
I use butter in the frying pan for any egg dishes, and I make our three dogs eggs each morning for breakfast (our hens produce more than we can use). Many dishes I make start out sweating onions, peppers, celery, garlic and I use butter for that. A stick goes quickly!
Mostly toast in the mornings. Two people, two slices each per day, 28 slices per week. We like our buttered toast.
I’ve got enough stuff sitting on my counter and too much in my pantry and cupboards. Where else would I put it?
We’ve been known to have three sticks of soft butter in the cupboard during corn on the cob season.
This!
Can’t cook eggs without butter, anything else just doesn’t work well or leaves an off taste on the eggs.
A principle exploited with the Coolgardie safe used to preserve the shelf life of perishables like butter and meat.
As indicated, provided you kept the hessian moist, in our hot but dry summers you could keep the contents “fresh” for a couple of weeks. (We didn’t get mains power at home until early 1960s) so we had them in the house.
I always called them butter bells, assuming it’s from the shape of the butter chamber. I use one in the winter but summer I don’t keep the house cool enough to make it practical. I bought mine at a Con years ago. An ceramic artist had made a bunch of practical implements – spoon rests, chip dishes and such – calling them “Elendil’s This” or “Arwen’s That” with a cute story on a card with each one. Mine is Bilbo’s Butter Bell and it’s white with pink and spring green striping and such on it and the card told how he was mad for buttered scones.
I agree, but that’s a pat every few weeks in my house.
Only ever on weekends, & only if I have time, or want a big (second) breakfast after a run or ride.
Covered dish on the counter. I guess it could last longer than a week that way, but teenagers.
Also, Irish Butter goes in the dish. Store brand butter is kept in the fridge or even freezer and goes in the cookies.
Is the result what you expected? We’re on page two, and it’s almost unanimous that people leave butter out of the fridge.
I keep my butter in the fridge. I live in a hot climate. The smell of rancid butter is rather unpleasant.
LOL, No, I thought it would be back and forth, I am really shocked how many others do the same thing. Of people I’ve met, some friends etc… Would typically have it in the fridge and not butter dish in sight, and when asked, they would say “That’ll make you sick!” or something along that line. I’m pleasantly surprised 
Good plan of action!
Speaking of, are there any other types of Irish butter besides the Kerrygold stuff I see everywhere? I mean I like the kind, but it seems there are two different types of Kerrygold, one says “Product Of Ireland” and some have a label about being made in the US. I can’t find other Irish butter at most grocery chains.
This. Usually it takes me about a week to get through a stick before I have to fish one out of the fridge to refill the dish. Sometimes it takes me closer to two. We also have a butter bell somewhere in the house, but I just find it just a little more pain-in-the-ass than I need to refill butter when it does just fine in a dish.