Where do you store your butter?

Fridge.

In the fridge. It would be ghee for much of the year otherwise. I usually cut a bit off the block and leave that portion on the counter for a few minutes before I use it so it’s soft enough to spread.

I keep the package in the frig, but one stick out (except in summer when it is melting temp).

In the fridge.

If I plan on spreading it, I’ll put the dish out about an hour before.

If I have a spontaneous desire for some cow fat, I’ll put it in the oven and heat it at the LOW setting for about a minute.

I keep it in the fridge in a special side drawer with a window.

In California, we kept it in a covered butter dish on the kitchen counter next to the bread box and under the cabinet where the honey and PB & J were kept. With seven kids, two adults, a cat and a dog, food lasted about a minute in our house. Nothing had a chance to spoil. That probably wouldn’t have stopped us boys form eating it anyway. If nothing else, it would be eaten on a dare.

In Florida, it was always kept in the fridge. It would turn to liquid in fifteen minutes out on the counter.

I keep canned butter on the boat. Fresh butter is expensive here, goes rancid fast in the tropics and takes up valuable space in a small refrigerator. I use it all up the same day it’s opened.

What’s butter? Haven’t bought butter in 30 years.

Always have kept it in the fridge except when I lived in England; my housemates and I kept it on the table as did my MIL. Houses back then in England generally didn’t have central heating though so room temp was chillier. A friend of mine who was raised Catholic but has a Jewish partner used to say that Christians kept their butter out and Jews kept it in the fridge.

Refrigerator or freezer (freezer for long term).

At any given time (except summer), there’s butter in the freezer, butter in the fridge, and butter on the counter. We march it along from station to station, like little yellow soldiers moving from base to battle.

Most of the time we keep our house quite cool, so butter left out stays firm and fresh.

—-@thorninmud I like that imagery. Is each pat a troop or each stick?—

I keep extra butter in the freezer also.

On the counter, in the fridge, and in the freezer – like @thorny we stock up and keep it in the freezer, but keep a stick in the fridge to thaw for when the stuff on the counter is gone.

In the fridge we also keep unsalted butter, garlic butter and cinnamon butter (with stock in the freezer), and there is also always cream cheese on hand.

I keep bulk butter in the freezer – always – and “the next couple of sticks” in the fridge. Whatever I’m using is normally on the counter in a covered dish, where it can sit for months at a time. Except, as others have noted, in the hottest part of the summer, when it spends time in the fridge.

My experience was the opposite of yours: Growing up, Mom and all of the other adults in our extended family always kept butter in the refrigerator, and it returned there quickly after it was used. It took me many years to acclimate to the fact that it did not have to be so. Next, the mayonnaise … maybe!

I have two square glass dishes and I keep one on the counter with butter at all times. When one is empty, I put it inthe dishwasher and put ½ pound of butter in the clean one.
This assures me the butter is fresh, even in the summer.

Back-up butter is kept in the fridge, only. I’m afraid of freezer odors.

@ibstubro – Interesting point, and I’ve wondered about why I recall fridge and freezer odors being an issue in the ‘70s and ‘80s, but I can’t recall noticing it in ages. We’re not very diligent about keeping the fridge or freezer very clean and organized, but I can’t remember the last time I opened one and noticed odor. My olfactory sense is still quite sensitive that I notice other odors before other people do; so I wonder what’s different about the fridge and freezer?

In a glass butter dish on the counter as it is used, the rest of the sticks in the fridge. We use real butter as well as a non-dairy butter spread. Butter stuff has to be spreadable and I hate ripping holes in my breads and bagels and muffins so it stays out where it is soft enough to be readily spreadable.

@hearkat my fridge and freezer are from the 70’s or 80’s, literally. I still get ‘freezer odor’. What freezer burn smells like, whether there’s ice or not.
The small basement freezer is not self-defrosting.

As a side note, I recently put a vintage butter-keeper into service. I love it, and it’s the only one I’ve ever seen.

Looks similar to this, but it’s a a hollow box with the butter in a drawer. When you pull the drawer out, there are ¼, ½ and 1 cup markings on the bottom and a little guillotine to slice off that amount. Bulk butter (no sticks) was on sale for $1 and a bought a lot, so I pressed my butter keeper into service.

I wish I knew how to post a pic. It’s truly one-of-a-kind.

Similar to this, only yellow porcelain like the first link.

One stick of salted butter is on the counter. Everything else is in the fridge.

Right next to an orange, bald fat man who thinks it’s margarine “I can’t believe it’s not Buddha”

My partner and I don’t cook or bake with butter often so we keep it in its packaging (to mark the expiration date) in the refrigerator.

Buttery side note: Dictionary.com’s word of the day relates to butter.

Fridge. I’ve never felt comfortable about leaving it out, even though I’ve seen others do it.

@Pachy But how do you get into the fridge to put the footprints in the butter?

Milo prefers to lick sticks of butter that are at room tempurature at this time of year. We do have several ¼ lbs. of unsalted butter in the freezer in case someone wants to bake.

edit; temperature

Edit per Milo: tempurrrrature.

Carefully, @janbb. Very, very carefully.

I tend to use oils avocado hummus mustard etc before butter so i kept mine in the fridge. But my mother keeps one of butter and another of nucoa on the counter.Our house temp is 67 and dry though. these are also traditional covered butter dishes.

I don’t use much butter but what I’ve got is in the fridge.

Does butter mean more butt or a superior degree of butt than an average butt? E.g.: that is some butt food, dude but this cow fat is butter! ;-o

There must always be a stick at room temperature in a covered butter dish in my home. The rest is kept in the fridge :)