Never having used one before, I was pleased to see how well the butter keeper works. It's such a practical gadget based on a simple principle.Unfortunately, after about six months the Norpro revealed a problem that makes me think it should be replaced. The glazing developed many (almost invisible) hairline cracks under the butter, and oil from the butter was then absorbed by the clay container. After washing and drying, the container now slowly oozes rancid oil through the glaze. It continues oozing for many days, even after repeated washing.
I have come to love having softened butter on hand, and I will definitely buy another butter keeper, but I'll try a different brand. Perhaps this is one instance of getting what you pay for.
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The ambient temperature in the room where you keep this has a significant effect on how well it works. It's pretty much the ideal way to store butter if the room temperature stays constant between about 60 and 75 degrees F. Below 60 degrees, the butter will be too hard to spread without tearing soft bread; above 75 degrees it will begin to melt and spoil even though air can't get to it. I much prefer fresh air, so I use heat and A/C as little as possible. When the indoor temperature falls within the optimum range I use and enjoy the butter keeper very much. Since that works out to be about half the time here in Western NY, I'm giving this three stars. The rest of the year I keep the butter in the fridge. I haven't seen anybody else even mention temperature as an issue, so I'm doing it.Read Best Reviews of Norpro Stoneware Butter Keeper Here
It really does work. I was kind of skeptical, but I really do hate spreading butter when it's cold. I hate it melting and making a mess on my counter too. So I thought I'd try it.This little guy keeps the butter contained, soft and spreadable. I even bought my brother one for his kitchen.
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I've used this butter bell for quite some time. I make homemade butter from fresh raw (unpasteurized) milk and the butter bell keeps it fresh on my counter top. The butter bell works well in cooler months but when summer sets in, it is possible for the butter to slide into the water --butter is still good, just scoop it out of the water. In winter months, change the water every few days; in summer months, use very cold water and change it everyday. Use around 1.5" of salted water in your butter bell to make the seal. The purpose of the water is to seal the butter off so it will not oxidize as quickly. The purpose of the salt is to stop mold in the summer months. It sounds like a lot work but it doesn't take 10 seconds. For those of you who buy retail butter, it is pasteurized and usually salted so it keeps longer than homemade butter. In Summer, place your butter bell in the fridge after retiring for the evening. First thing in the morning, take it out for the day. In winter, if changing the water regularly your butter will stay fresh on the counter for several weeks; however, in summer, your butter will only stay fresh for a week. If using raw butter in the butter bell you can only leave it out for a week in winter and a few days in summer. You must wash your butter bell in hot water and soap when all butter has been used before putting in more butter or it might mold (especially if you don't use salt in your water). Again, it may seem like a lot of time spent but it is not once you do it a few times it only takes seconds. I hope this helps.Save 1% Off
