French butter keepers came about in the 1800’s.
They keep butter fresh without refrigeration so your butter can be kept at room temperature and spreadable. The butter will stay fresh for a month as long as the water is changed regularly.
A student of mine mentioned she would like to make one but I had never heard of them. She explained them to me and I was intrigued.
After I went away and looked them up, I then practised making one so I could teach the technique.
The one I had made worked wonderfully but it wasn’t too pretty. I then made a couple more that I thought would look much nicer on bench tops, keeping in mind that the lid also works as a base when in use.
They are very useful and have become more popular than I had ever imagined. It’s lovely to see they’re enjoyed by so many.
-Donna.
Tips & troubleshoooting
Butter Keeper Tips
- Use salted butter.
- Fill the lid with butter by pressing it in with the back of a spoon.
- Add enough water to the base so that it touches the lid when in place. Not too much or it will overflow.
- Replace water every couple of days.
Troubleshooting
- Make sure butter is softened to room temperature before filling butter keeper. Butter too firm won’t squash and stick in place.
- If you’ve washed your butter keeper in hot soapy water, allow it to cool before refilling it. If keeper is hot, the butter will melt and slide instead of sticking in place.
