HOME > Chowhound > General Topics >
What's your latest food quest?

Raw butter at room/warm temperatures

nconway Feb 18, 2013 08:38 PM

Hi all,

I bought some raw butter in France yesterday, and then took it on a plane the following day. It was probably in my bag for around 16 hours; at various points it got a little warm (the butter was definitely soft). I butter in the fridge as soon as I got home. What do you guys think -- still safe to eat?


  1. Tripeler Feb 18, 2013 09:01 PM

    I can't imagine any real problem.
    How does it smell and taste?

    1. sal_acid Feb 18, 2013 09:02 PM

      yup. still safe

      1. f
        fourunder Feb 18, 2013 09:09 PM

        I grew up with butter on the counter...never refrigerated...no Butter Bells and etc....never got sick and still do it today. Eat away.

        1. sunshine842 Feb 18, 2013 10:52 PM

          lots of folks in France leave it sitting on the counter, especially in the wintertime.

          It will be fine, especially if it's salted -- and should it begin to go off, it will smell like fish.

          1. KaimukiMan Feb 19, 2013 04:19 AM

            if it has started to go rancid you will taste it right away.

            growing up in the San Francisco area butter keepers in the fridge were where you kept flashlight batteries. Once a stick of butter was opened, itwas kept on a shelf in the pantry. Salted butter takes much longer to turn bad, but its a taste thing, probably not gonna make you sick even then.

            1. l
              LikestoEatout Feb 19, 2013 05:09 AM

              Butter sits out on our counter everyday except in hot wether when it gets moved to the kitchen table. On the counter attracted ants from the nearby window once. Cure was to move to the other side of the room and on the table.

              1. n
                nconway Feb 19, 2013 07:09 AM

                Thanks for the replies! I'm comfortable leaving pasteurised butter out on the counter (I use a butter bell), but I haven't had raw butter before. I take it that doesn't make much difference? The butter is salted, BTW.

                1 Reply
                1. re: nconway
                  sunshine842 Feb 19, 2013 08:51 AM

                  I'm pretty confident that French raw-milk butter isn't going to last long enough to go rancid! :)

                2. Chemicalkinetics Feb 19, 2013 11:01 AM

                  I think so. Yes, it may have gotten a bit warm, but it was also cold for much of the 16 hours. On top of that, I assume your butter was warped up and was not directly exposed to the air. Good luck.

                  2 Replies
                  1. re: Chemicalkinetics
                    sunshine842 Feb 19, 2013 12:48 PM

                    best typo of the day.

                    1. re: sunshine842
                      Chemicalkinetics Feb 19, 2013 12:58 PM

                      wrapped, warped....you know... they all have their places in our lives. :)

                      Meanwhile, I accidentally found this:


                  2. s
                    shoo bee doo Feb 19, 2013 02:52 PM

                    Most European butters are cultured, which I think would protect against rancidity. The only thing I think could happen is that the culture might become a little stronger. This is for raw butter only.

                    Aged raw milk products automatically culture and rarely become rancid.

                    Show Hidden Posts