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Raw butter at room/warm temperatures

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?


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

      1. 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. 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. 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. 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. 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

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

                2. 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: sunshine842

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

                      Meanwhile, I accidentally found this:


                  1. 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.