Dont all fridges have a butter chamber on the door? I used to think that it was warmer than the fridge, so that the butter wasnt hard.
The old fashioned way to get a good seal on the butter dish, before silicone, was to put a little groove in the bottom dish where the lid would sit on it, and then fill that groove with water.
In a previous thread, perhaps years ago, I learned of French butter dishes, which keep butter fresh at room temperature, though I never started to use one.
That’s what we have, a LeCreuset butter bell.
I keep butter in a mason jar on the counter. OTOH, I like to sleep cold - 62° - so it’s not really spreadable for breakfast.
I’m amazed a human could survive the night sleeping in such temperatures. 
For sure in the morning your butter would be the consistency of uncooked beef fat surrounding a good steak.
The softening of butter may have great significance.
- Sherlock Holmes, in The Adventure of the Six Napoleons
Any time of day (not just morning) if I want to spread butter on something, I have to microwave it on the lowest setting for 1 min. or more. Otherwise it’s far too hard.
We put butter on an uncovered saucer (no cats or ferrets) when it is first unwrapped, and it stays there till replaced. It never goes rancid, and I have never noticed any change in the taste.
Yeah, I tried those butter bells. I generally like their artistry and craftmanship (and pottery), but they didn’t really work all that well for me. I tried.
I have one of these, and a warning to anyone who wants to buy one, you have the change the water every few days or it goes bad. It’s a little high maintenance.
This.
All of it.
Yea, even unto the unmelted butter and marmite.
As a brit here, this doesn’t surprise me at all. British houses generally have terrible insulation considering how cold the country is, and right now some of the highest energy prices in Europe.
For these reasons many people’s homes are quite cold.
In terms of hard butter though, I would think it’s not so much that the kitchen is always that cold (despite what the friend said) but every *morning*, when you’re most inclined to have some toast, the butter has had all night to harden. Especially if that person closes the door to the kitchen overnight and the room doesn’t have it’s own heating.
Therefore just keeping the butter in a suitable container would be sufficient to keep it soft.
No, i also like my butter to have some texture. I feel like i get more of a butter hit if there are small bits of solid butter melting on my tongue than if it’s already molten.
Depends how long it’s been out, but it oxidizes a bit, and loses a bit of freshness.
I mostly use butter to cook, though, and not to spread. When you butter your toast every morning, maybe it makes sense to keep some at room temp. I cook with butter most of the days I cook at all, but I might butter a slice of something every other week. So of course i don’t leave butter on the counter to get stale.
But i really do prefer my butter with some texture. When i make toast, i always set it aside to cool a bit before i butter it, to prevent the butter from just melting.
I have had various types of butter dishes in the past, but it’s just not feasible with cats. They smell it and pry it open or break the dish. So I’ll cut a bit off the stick and let it come to room temp hidden in a kitchen cabinet.
Interesting - based on this and a couple of other replies, it does sound like it’s not uncommon for this to happen in certain regions. But I’ve also never lived in a home where the kitchen wasn’t heated, although I’m not sure if that may be more common in some older American homes.
Good grief man, what is wrong with you? (Kidding… only not…)
I think we determined in a previous thread that LSLGuy is actually a lizard, and does best under heat lamps.
If I want to pour butter over something I put it in the microwave (regular setting) for less than a minute
Our butter (&eggs) is kept at room temperature. It is spreadable in the winter. During extreme hot weather it becomes too soft and retreats to the refrigerator.
64 Ferrets’ Kitchen
T-Bone Butterface
These are band names.
If I ever get another ferret, I will for sure name him, TBone butterface. However, having owned a ferret in the past, I can assure you that 64 is way too many (in a kitchen or anywhere else) and would be quite unmanageable.
We keep our butter on the counter as God intended because I want to spread it easily on bread. My mother-in-law kept putting the butter in the refrigerator every time we turned our backs on her. Salted butter is perfectly fine at room temperature for awhile.