Heard you had some questions.
That combination of high fat content and low water content is key to butter’s long shelf life. As Harold McGee writes in“Because its scant water is dispersed in tiny droplets, properly made butter resists gross contamination by microbes, and keeps well for some days at room temperature.”spoil, but usually only under extreme conditions by today’s standards.
“I feel like you really have to abuse it in order for it to spoil,” Haigh tells me. “It’s more often that it takes on the odor of something else—like if you used a knife that you chopped some garlic with and you grabbed a scoop of butter with it, then that whole package of butter that was exposed to that knife is then gonna taste garlicky.”compound butters
McGee writes, however, that exposure to air and bright light can negatively affect the flavor of butter, causing its fat molecules to taste stale or rancid. Air can also dry out the surface of butter, leading to dark, unpalatable patches. They won’t make you sick, but they should be removed for better flavor and texture.
While it’s not common in Western kitchens, intentionally aged butter is indeed a thing. North African cuisines prize a long-fermented butter called, which is used to flavor tagines and rfissa, a Moroccan chicken-and-lentil dish.
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