A butter crock (also known as a “butter keeper” or “French butter dish”) is a cleverly designed container, originally made in France of ceramic, designed to keep your butter soft yet fresh for several weeks at room temperature.
A butter box is a kitchen accessory that is designed to keep butter fresh and soft at room temperature. It is a container made of various materials such as plastic, glass, ceramic, or metal, and it usually comes with a lid or cover to protect the butter from contamination.
The butter crock, also known as a butter bell or butter keeper, is a two-piece contraption that keeps butter fresh on the counter for up to 30 days. The butter goes in the “bell,” which you place in the water-filled crock. This device keeps butter smooth and spreadable for whenever you need it.
Come to find out, the butter bell, or keeper or crock (here are a few other names: the french butter pot, the beurrier Breton, beurrier Normand, pot à beurre Breton and the beurrier à l'eau), originated in France.
Butter is packaged either as a bulk block (wrapped in waxed paper) of a net weight of 25 kg or as blocks (wrapped in waxed paper or aluminum foil) of a net weight of 250 g. The waxed paper and aluminum foil act as opaque and airtight packaging materials in order to protect the butter from reduction in quality.
In the 1950s, General Electric introduced a compartment in some refrigerators called the "butter conditioner" — with an active, adjustable heater to keep the butter warm.
A butter crock (a.k.a. butter bell or butter keeper) is a two-piece butter storage container that lives on your kitchen countertop. Fresh butter is stored in the top piece known as the bell, and water is stored in the base or the crock.
For the uninitiated, a butter keeper inverts the familiar butter dish, and then dunks it in water—it's only a little less weird than it sounds. The keeper is essentially a ceramic or stone crock with a lid that fits deeply inside. To use one, you let your butter soften to the point it just becomes malleable.
The idea is: instead of a charcuterie board, it's a flavored butter board. They're infinitely customizable and are a fun way of making butter a bit more tactile and interactive due to the way it's presented. Butter boards come with bread, toast, crackers, scones, or anything that goes with butter.
Clarified butter must be stored in an airtight container — a mason jar works perfectly. Just make sure it's completely dry before filling it because water residue will make it go bad faster.
Butter paper (sometimes called as sandwich paper) does not have a non-stick surface, so it should not be used for baking.
The water creates an airtight seal that keeps oxygen away from the butter (oxygen is what turns butter rancid). In the bell shaped lid your butter will stay soft and fresh!
Should You Leave Butter on the Counter? According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.
What is a butter bell? The butter bell (a.k.a. butter jar or butter crock) is a simple porcelain container that consists of two pieces. The top of the jar which has an inner chamber attached to it where you can keep your softened butter, and the bottom container where a small amount of water is kept.
Crisper drawers, sometimes called humidity drawers, are located at the bottom of the refrigerator and are designed for fresh produce storage. When used correctly, they can keep produce fresher for longer, extending the life of your fruits and vegetables.
A crisper drawer (also known as a crisper) is a compartment within a refrigerator designed to prolong the freshness of stored produce.
Keep butter away from light
Glass, plastic, and acrylic butter keepers are acceptable, but it's best to choose a storage model that isn't see-through if you're planning on keeping it countertop.
Unsalted butter or whipped butter, however, should be stored in the back of the refrigerator to prevent them from going bad—although it's fine to take the butter out to soften an hour before using if needed. Homemade, raw milk, or any butter that is not pasteurized should also always be refrigerated.
High-density polyethylene (HDPE)
HDPE is the least flexible and strongest of the polyethylene films, making it perfect for applications where it needs to hold its shape. HDPE is found in bottles for storing water, juice, or milk; margarine and butter tubs; cereal box liners; and retail and grocery bags.
Store your butter. Wrap the fresh butter in wax paper or parchment paper (a double wrap of plastic wrap and aluminum foil will work too) and roll into a log. Tie or tape the ends. Fresh butter can be kept refrigerated for up to 1 week or frozen up to 6 months.
In the United States, butter is usually produced in 4-ounce sticks, wrapped in waxed or foiled paper and sold four to a one-pound carton.
Butter paper isa non-sticky cellulose-based paper that is used in baking as a disposable non-stick surface. Also known as bakery paper, baking paper or grease-proof paper, it is smooth, heat resistant, non-stick and has very low water absorption.