Rhonda Anderson wrote:
> "Ms Leebee" > wrote in
> :
>
>
>>Rhonda Anderson wrote:
>
>
>>>It's not a terribly common practice here (NSW, Australia), either. Of
>>>course, in some cooler parts of the country it may be more likely to
>>>be done. If I leave butter out in my kitchen for several days in
>>>summer, unless we were to run the airconditioning most of that time,
>>>I'd end up with a puddle of butter <g>.
>>
>>I leave mine out all the time except in warmer weather ( VIC,
>>Australia ).
>>
>>If I had to keep my butter in the fridge all the time, i'd probably
>>give it up for margarine instead, or Dairysoft (TM ).
>>
>
>
> I use butter for baking and that's about it, really. I rarely use
> butter/margarine on bread myself. I keep reduced fat spread on hand for
> Rob (he slathers it on in great quantities, and _really_ does not need
> all that fat. He won't take any advice on cutting quantities, so I try to
> cut the fat <g>). So butter comes out of the fridge to soften for
> something I'm making, and that's it. In winter, I'm sure it would be fine
> to leave out on the bench,(and probably people do, just not anyone I've
> visited <g>) but not in summer, at least where I am - west of Sydney,
> Cranebrook's a suburb of Penrith - as it gets pretty warm, and our house
> gets pretty warm inside if the airconditioning's not going.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>
>
Just reading this and also living in a very hot climate in Remote part
of inland WA .
Having been taking for granted the issue of butter.
For years our family well as long as I can remember really use the
following.
I have no idea what these things are called except a butter safe
Great Nan gave me when a kid this green glass heavy as heck just
looked at the bottom of it made in France 1814!~!! so was old even when
Nanna had it.

All it is is a square bit of really heavy green glass that has like moat
between two layers and filled with *distilled* boiled water that is
left to cool. Block of butter goes inside the inner square area.
when the moat is filled to the top and lid goes on that has an edge that
fits between the inner and outer glass walls it is as air tight as you
could wish for
Butter in that has never got that rancid taste. And is always firm but
spreadable even when a 120 in the water bag.

Before we went store bought all our butter was unsalted (old German
Dairy farmer changed the way we made butter and bread) So taste buds are
trained to the unsalted butter taste and still buy unsalted in the
store. Been wrapped in silver paper as long as I can remember.

Some one must make these things if not will get local glass craft s lady
to see if she can make a copy (might be a new market here)

Changing hats and gears anything in the kitchen has but 3 enemies
flys oxygen and bad bacteria (as opposed to good bacteria)

So have just chopped a bit of butter off and placed it in cooled boiled
distilled water (we have heaps here as tap water is killer of steam
irons and radiators batteries etc)
Will do bac tests on butter beneath water and the other control slabs
one in the above dish and one in a container in the fridge.

Is timely as some neighbours are trialling in year 2006 experiments
with goats , camel and two breeds of sheep's milk for milk and cheese
manufacture. Butter is not in the equation at the moment but why the
hell not ?

Back to is it safe? Well never had a bad guts from any of the butter
left out in the above dish in 50+ years so guess it is safe. Actually
tastes better also.
As have all the families old milk separators and butter churns (made out
of HUON PINE ) may make up a batch with neighbours fresh milk Every home
should have a pet Jersey

Also from experience and training what the herd eats also can have a
profound effect on the quality of the butter. With aggregation its all
blended mostly. However, for those in the east anything from Bega or
King island Or Rest of Tassie and of course New Zealand Should be of
better taste and quality.

If You can still get any thing made by Duck River they got taken out by
Bonlac but still should be in production . You will be in for a treat
and is usually cheaper than say star or allowrie.
The old myth btw of butter being bad for you is in most cases actually
not true . the Chemicals and preservatives in it may be but not the
butter itself On butter quality one tip.
Providing no colouring has been used (check the labels) the more yellow
the better. Believe it or not its what the cows eat.

If you want heart tick quality and slightly different taste and
spreadable butter from the fridge. Try this
250 grams of unsalted butter, in a cold bowl (heat proof)
50 cc of boiling water 50-70 cc of canola oil and mix thoroughly
almost whipping it place in sterilised bowls and back into the fridge
with glad wrap over the top.
Saves you a lot of money still gives good butter taste and "spreads"
the product further easier and better for you

Also easier for whipping up when unexpected visitors arrive
easy garlic or herb spread.
Also good to just place inside a fish with salt pepper lemon juice
wrapped & sealed in tin foil toss on the barbie turn once
and easy as without drying the fish out or killing its inherent flavour.
Butter --------- the cooks friend

HTH
Pits (a bit of a butter freak) Throw a bit in porridge and see what
happens