| When we switched to full fat dairy and got rid of all the margarine in the house (gross) I started to wonder how on earth I was going to spread butter all over my toast? I mean really. Cold butter just rips bread to pieces…..and I am not even going to think I would remember soon enough before I wanted toast to get it out of the fridge to soften. I came across a recipe at Tammy’s Recipe for how to make spreadable butter using oil, and I thought about trying that. But then I changed my mind after I found………. |
THIS! 🙂 Meet my new friend, Butter Bell. My mentor, Lori, had one and I just knew I was going to have to have one……..and this was the one I decided on – mainly because it’s cute and it says BUTTER. I used Swagbucks and purchased this one at Amazon. Thanks to all of you who use Swagbucks through me. I greatly appreciate the support you give me. 😀 And if you’re not using Swagbucks to make money, you should be. This butter bell will allow you to store butter at room temperature without spoilage….and you can SPREAD it! I am one happy lady with my butter and my bell. Let’s see how it works, shall we? |
First, wash it. Duh right? Then you’re going to fill the basin with 1/3 cup of cold water. See how complicated this is? You might need a pad to take notes. |
You need to let your stick of butter set out at room temperature until it’s soft. This bell takes exactly ½ cup of butter. When it’s soft, pack it down inside the bell like shown. |
Now, just turn it upside down and put it back down inside the crock. That’s it. You’ll need to change the water about every three days or so. I let mine sit beside my beloved stand mixer. Make sure it’s not hear the stove where it can get hot. Now you have spreadable butter anytime you want a piece of toast…..which for me could happen at any moment. |
So how does it work? The crock creates and airtight seal with the water in the base. That’s it. And I’m in love. Her name is Butter Bell and you might hear me refer to her often……and just a side note. The box says you can’t use it to store “spreadable cheese.” So, someone obviously tried that with bad results. That’s also why my iron box stated “Do Not Iron Clothes While On Body.” Hmmmmm. |
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Do you use salted or unsalted butter in your bell?
I always used salted butter…..it keeps it preserved. I’ve heard that if you don’t use salted in the bell, it can mold if you don’t use it quick enough – but that’s a problem we never have because we eat LOTS of butter. 🙂
Sounds like a plan! I am bad to just let mine sit out.
I bought one of those once. Made my butter go moldy where it touched the water. 🙁 My mom always left butter out growing up, and I’ve come across more than one “food safety” source that says it’s okay because butter has so little moisture content it doesn’t support bacteria. It can taste rancid if it’s out too long, but it’s still safe to eat. We just put enough that we can use it up in a few days, and less if it’s hot.
Huh…..Mine doesn’t touch the water. It never gets wet……there is only a very little bit of water to create a vacuum.
Hmm. I followed the directions, but it’s been awhile so I’m not sure what it said. I guess the water would only have touched the butter in the beginning, since once you take some out it would be too high anyway. It was around the edges of the bell, where it touched the water. We use our butter up pretty quickly too. I really wanted to like it. 🙁 Thankfully it was a store brand and had a “try it, you’ll love it” guarantee so I was able to return it.
I had the butter fall into the water like someone else mentioned too.
I make sure to keep mine in the coolest part of the kitchen…….in a dark corner. 🙂
I’ve got a lovely Butter Bell that I use periodically when I remember how bad margarine is for us all. One thing I noticed is there can be some mold that will appear on the inside of the “bell” where I’ve taken some butter out. It could be I’m not using it up fast enough or I need to move it from below the kitchen window. Also, I’ve had my butter plop out into the water, but it can be but back in the “bell” without any problem. Thanks for the reminder to use it again.
Really enjoy your writings.
We use our’s too fast to grow mold. LOL 🙂
Today I softened some butter and smooshed it into my butter bell. I actually measured the 1/3 cup of cold water and realized that I had definitely been putting too much water in my crock. I figured the more the merrier (or waterier) but that may have been preventing a proper vacuum! That could have also contributed to the aforementioned mold issue…..
Yep! I think you’re right. 🙂
love it! both my grandmothers always kept a stick of butter on the table in a pretty glass dish. tasted yum, but i always wondered if it was okay to eat. same grandmas that kept Sunday dinner on the stove all day for us to come back for more. it’s a wonder food poisoning didn’t kill us all!
Wow! Learn something new every day. The butter really doesn’t go bad?
Nope! 🙂