this post was submitted on 03 Jul 2024
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Today's salted butter doesn't have enough salt in it to preserve itself like that.
Back in like Oregon Trail days they would pack butter in enough salt to preserve it for travel, and people got used to the taste (hence why they still make the two types) but today's butter is just not salty enough.
I think that goes way further back, because Brittany's butter is traditionally salty. Like, cronchy salty.
Never had a problem with salted butter but mine's European, dunno how y'all do it.
Interesting thanks for the info. Like I said I haven't had any issues so far, but now I think ill pay attention to how long it takes me to go through a stick of butter