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A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.

9
votes
Use clarified butter. It will handle considerably higher temperatures without burning/smoking. …
answered Sep 13 '10 by Eclipse
30
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It depends on the room temperature where you live. At 65F (18C) or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container. At 80F (26C), it starts to … - we finish it off before it has time to lose any quality or flavour. The rest we keep in the fridge until needed. The most important thing is to keep it in a covered container - I'm sure a butter crock would do a great job, but even just any old small glass container with a lid will do. …
answered Jul 9 '10 by Eclipse