this post was submitted on 05 Aug 2026
13 points (100.0% liked)
askchapo
23310 readers
383 users here now
Ask Hexbear is the place to ask and answer ~~thought-provoking~~ questions.
Rules:
-
Posts must ask a question.
-
If the question asked is serious, answer seriously.
-
Questions where you want to learn more about socialism are allowed, but questions in bad faith are not.
-
Try !feedback@hexbear.net if you're having questions about regarding moderation, site policy, the site itself, development, volunteering or the mod team.
founded 6 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Yeah, I know what butter bells are, but uh.... Well.... I'm lazy lol.
Also I have this weird anxiety at the back of my mind over butter staying at room temperature over multiple days. Probably a result of growing up in a culture of refrigerators. Probably also a completely unfounded anxiety too.
That's why you out water in the bottom, but also if you leave a stick of butter out for a few hours, unwrap it, and moosh it into the bell with the paper, it's easy to refill. It's lazier than getting butter out of the fridge.
If it was dangerous, people wouldn't do it with the frequency that they do.
If using butter for bread I've just always kept it in room temp in a little sealable box, it doesn't go bad. But the butter we use here is always cultured, afaik butter in the us is not so I would assume it might go bad easier so your anxiety might be valid.
Same with eggs, they are not washed here so I just keep them on the counter.
Making cultured butter isn't terrible hard though, have made it a few times. Just takes time.