I always leave a stick of butter out on the counter in a container. Usually doesn’t last long, probably two weeks tops but I’ve never noticed it going bad or been sick from it.
Butter at room temperature stays good for weeks, been doing it my whole life, my family has and no one has ever gotten sick from it. It's the normal way to keep it in a mason dish with lid in France, even in summer.
The blonde lady with her mayo recipe seems like the way to go and I'm gonna try it.
When I used to visit my grandparents cottage in the country as a kid, they had a hole in the ground lined with tin in a shady spot. In it they kept butter and other perishables. One of my aims in this thread is to reintroduce people to the low tech solutions our ancestors used.Actually, you're right. People have been eating butter for centuries without keeping it in a fridge
The tale of the Red Riding Hood goes: "Go and see how your grandmother is, for I have been told that she is ill. Take her a cake and this little pot of butter."
That's how people stored it.
I agree the best solution for spreadable butter is to keep regular butter in a butter dish at room temperature.
Making your own butter is silly easy. I've done it before.
Is learning how to make butter from scratch on your bucket list? This tutorial will show you how to master both sweet cream AND cultured butter.www.theprairiehomestead.com
As for making homemade mayo, that's even easier.
Here's a video from serious eats (best food blog ever) on how to do it.
Just substitute out bad oils for good oils and you'll be good to go.
Clarified butter and ghee are two separate things.Use and purchase raw butter. Use clarified butter (ghee) for high temp cooking/frying.
It shouldn't be hard to find a semi-local farm source. Here's a good search source: https://www.realmilk.com/
There are plenty of DIY mayo recipes you can look up online. I don't have any in particular but they are easy to find.
Making butter at home is the way to go. All you need is a mason jar and some heavy cream.
Learn how to make Homemade Butter 2 different ways in this fun old fashioned activity for kids and adults alike! It's easy to churn your own butter and make your own buttermilk!thestayathomechef.com
Yes I have this same mayo in my refrigerator. Avocado oil is a mystery to me. Completely safe or is another ZOG oil?I agree the best solution for spreadable butter is to keep regular butter in a butter dish at room temperature.
For mayo, I found this, which uses only avocado oil, with no canola and soy oils like most brands.
Yes I have this same mayo in my refrigerator. Avocado oil is a mystery to me. Completely safe or is another ZOG oil?