My roommate insists on leaving the butter on the counter because ‘that’s how they’ve always done it.’ But is it actually safe to let butter sit out? I refuse to use it and she gets quite upset about that.

3. Drain the Buttermilk

Pour off the buttermilk (you can save it for baking).
What’s left is the butter, but it’s not ready yet.

4. Wash the Butter

Rinse the butter under cold water, kneading it to remove remaining buttermilk.
This step is crucial—leftover buttermilk causes butter to spoil faster.

5. Knead and Salt (Optional)

Knead the butter until no water oozes out.
Add salt to taste if desired. This extends shelf life and enhances flavor.

6. Store It

Form it into a block or place in a butter dish.
Store in the fridge for long-term use or on the counter for a few days (if salted).

🧂 So… Who’s Right?

In short: both of you have a point.

Your roommate is correct that salted butter can be safe at room temp—especially if she’s used to that tradition and hasn’t had issues. But your discomfort is also valid, especially if you prefer a stricter food safety approach.

🤝 Compromise Ideas:

Use a butter bell: This French-style crock uses water to seal out air and preserve butter safely.
Keep one stick out, rest in the fridge: That way, the butter gets used up quickly.
Split your butter: You use your fridge-safe butter, she uses her counter stash.
Label your own butter: So you can avoid cross-contamination or confusion.

🧈 Final Word

Butter has been made and used without refrigeration for centuries, but modern food safety standards exist for a reason. Salted butter left out in moderate conditions is probably fine for a week or so—but if you’re uncomfortable using it, that’s totally reasonable.

Ultimately, understanding how butter is made (and how spoilage works) can help roommates find a middle ground. At the very least, it’s a great excuse to make fresh butter together and see just how long it really lasts!

Would you like a DIY butter recipe or infographic to go with this article?