Salted butter resists bacterial growth better than most dairy owing to its high fat content, lower moisture, and added salt. Food safety experts recommend leaving out only a small, covered portion that can be used within one to two days. Heat, sunlight, and air exposure accelerate deterioration, eventually leading to unpleasant sourness, rancidity, and visible spoilage. Refrigerating the bulk of your butter while keeping a small covered amount on the counter ensures easy spreading and freshness.READ MORE BELOW
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