I got a few queries as to how it worked, and if it worked and so I thought I would do a short blog post about it. You start with the butter keeper empty and fill the round bit with softened butter. You do not want the butter to come right up to the lip as the lip touches the water. There is a ‘fill line’ in the jar section and you put cold water into there. The top then closes and the water keeps the butter fresh, and soft.
The booklet says to change the water every second day but I am changing it every day. I find this easier to remember and do it every night when I start cooking. So far we have had some really hot days, but it is still winter here and hot does not mean sweltering. However, the butter has remained spreadable and has not gone too soft, or hardened on the days when the temperature has dropped to the single digits (remember I live in Celsius land).
I have a butter dish as well and this is now on my table but in summer it will find its way back into the fridge where it usually lives when we have a heat wave. I can recommend this product and I would buy another one without hesitation if I needed it.
What I blogged:
- two years ago – Oryx Desert Salt