How do you keep your butter? Some, in the fridge. It keeps it fresh, but way too hard to spread. Others, in a butter dish on the table. When it warms up it gets yucky melty, and even when it's covered, still can go bad. Why can't all butter be in a perpetually fresh-but-spreadable state like in those individual packets you get at restaurants?
Well, it can. And mine is. I got this genius little butter keeper for my birthday and I just love it.
You put a little cool water in the crock part, slightly softened butter in the lid/cup (it holds exactly 1/2 cup or 1 stick), then when you close it, the water forms an airtight seal on the butter, keeping it both fresh and cool while also soft and spreadable. Come on over and have some bread & buttah.