Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 We store our butter long term in the freezer. I take it out one pound at a time and put half in a crock on the kitchen table the other half in the fridge. The half on the kitchen table will sour if I've not gotten all the buttermilk out of it when I made it. If I've made it properly it will keep a week or so on the table even in hot summer temps (no air conditioning here). Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 Belinda, I think your approach works well and that's what I've been doing, but I like hearing that you've had good luck leaving it on the table during the hot summer for a week or so. I'm going to give it a try. Thanks for the input. Quote Link to comment Share on other sites More sharing options...
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