The butter storage debate often pits tradition against food safety. While some prefer to leave it out for easy spreading, others worry about spoilage.

Butter’s high-fat, low-water content makes it less prone to bacteria, but it can still go rancid or grow mold if left out too long—especially in warm, humid kitchens. Refrigerating butter extends its freshness and safety but makes it harder to spread.

Experts recommend keeping a small amount at room temperature in a covered dish for a few days and refrigerating the rest. Using a butter bell or crock can also help keep counter butter safe.

In the end, it’s about balance—store it based on your climate, usage, and comfort with risk.