You’re probably wondering what in the world a butter crock is anyway. I know I was just 7 short months ago. Here’s my story:
I grew up in a home that called margarine “butter”. It wasn’t until I was an adult buying my own groceries that I learned that margarine and butter are, in fact, two different things. My experience with mayonnaise/miracle whip is the same. For a while I used them both. Butter for cooking/baking and margarine for anything that needed spreading. Eventually we hopped on the butter bandwagon fully, but I hated that the butter was either too hard to spread, or I would have to zap it in the microwave for a few seconds and then the butter dish ended up a mess. It really was a no win situation. However, I was so over margarine that I just reconciled myself to having to live with butter issues for the rest of my life.
Until that fateful day when we were invited to dinner by our dear friends and lo and behold what was that sitting on her dining table? You guessed it, a butter crock. I was immediately intrigued and started asking questions. What is this? How does it work? Where did you get it? Why has my life been without this for so long???
I got home from our dinner and immediately ordered one for myself and one each for my two best friends. Here’s how a butter crock (butter keeper/butter bell) works:
First, I let my stick of salted butter sit out for a little while to soften. The salt in the butter helps it stay fresh longer and taste better. =) We only use unsalted for baking, salted for everything else. If a recipe calls for unsalted but then adds salt, I just use my salted butter and skip the added salt. One part of the butter crock holds the butter, while the other part holds cold water. When the two parts are put together, the water forms an air tight seal around the butter, thus keeping it fresh for up to a month. Genius.
Once my butter has softened a little, I scoop it into the butter crock. The whole stick fills it up.
When I was going through this process so I could take pics for the blog, I let the butter sit out on the counter a bit too long and it was really soft. When this happens, or if the butter is out on the table during a longer dinner and gets too soft, I simply put the butter part of the crock into the fridge for a few minutes so that the butter can stiffen up a bit. That way, when I put it into the other side of the crock it won’t just fall out all over the place.
Now that the butter has solidified a bit more, I am ready to put it in the crock. I fill the water holder with as much water as I need to make an air tight seal. When the crock is filled with butter it doesn’t take much water at all, maybe a quarter of an inch in the bottom. If you put too much water in the crock it will just overflow out the top which isn’t a huge deal. It’s just water after all.
Also, if it is summertime, and you’re using tap water that isn’t very cold you can put an ice cube into the water to chill it a bit. Otherwise, I recommend using water from your fridge dispenser no such luck in an RV or bottled water that you keep refrigerated. The water needs to be cold.
Just place the butter part down into the water part and you will have fresh, spreadable butter whenever your heart desires. You’ll feel the water kinda “grab” the top part and create a suction like thing. I know, very technical. I just refresh the water every time we use the butter. For us, that is almost every day because we eat toast for breakfast really often. However, if you aren’t using your butter as often you will still need to refresh the water regularly.
Seriously, this little thing has stolen my heart. Just search butter crock, or butter keeper on amazon and you’ll find lots of options. Here’s the one I have, and here’s one I bought for my friends. I can’t remember if I got them different ones. Here’s a black and white one with it’s own spreader that I also really like.
Have you ever seen/used a butter crock? Seriously, why are these not more known???
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