My New Butter Crock

I mentioned in a recent post that we started buying our dairy and meat from a local dairy.  We picked up our second order last Saturday and this time, we ordered a pound of freshly churned butter.  As in, that morning.  Yep.  I know.

Like most store-bought butter, this fresh butter is not in sticks, but rather a circle.


So, naturally, I started hunting online for a new butter dish.  I was planning on just buying a plain round butter dish, but as I started searching, I came across this guy.


French butter crocks, or butter dishes, date back to 19th century France.  They are used to keep butter fresh without a refrigerator, not to mention spreadable!  Raise your hand if you don’t like hard butter… {totally raising my hand over here}.


The French butter dish uses water to create a seal between the butter and the air, keeping it from turning rancid.  Butter, like oil, won’t mix with the water and it’s sticky enough to stay in the bell.

Just pour 1/3 cup of water into the crock and pack 1/2 cup of butter into the bell.  Put the bell back into the crock, and that’s it.  Super easy.  You’ll need to replace the water every 3 days.


I’ll keep y’all posted on how it works out, but if you’re wanting one now (because, if nothing else, it would look awesome on any kitchen counter)… get it here.

Oh, and here’s a picture of the cutest butter consumer ever…


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