Spreadable Stick (REAL)Butter

Introduction: Spreadable Stick (REAL)Butter

Time to take food back!

Step 1: Gather Supplies

Margarine and other spreadable butters are not good for you. All the oils and other junk used to make it spreadable are not for human consumption. Yet all of what we eat we believe is food when it in fact is a food-like substance.

Butter has been around longer than refrigerators. How did they eat butter if there was no refer? They for sure werent eating chemicals and oils to resemble butter. The French Butter Dish is what was used back in the simple days. Butter wasnt rock hard to destroy your bread when you spread it like it comes out the refer now days.

Here is the solution!

Copy/Paste from http://www.frenchbutterdish.com/FAQ.php#How_does_t...

How does the French Butter Dish work?:
The unique design of the French Butter Dish keeps butter at the perfect spreading consistency. The water creates an airtight seal that keeps oxygen away from the butter (oxygen is what turns butter rancid). In the bell shaped lid your butter will stay soft and fresh! When you want to serve the butter, the top part rests securely on the table. To use a French Butter Dish, "pack" 1/4 to 1/2 pound of butter into its bell or cone-shaped lid, then put water into the base so that it is about 1/3 full (use salted water for unsalted or low-salt butter). When the inverted bell shaped lid is on, a seal is created that keeps oxygen away from the butter. Your Butter will stay soft and fresh! When you want to serve the butter, the top part rests securely on the table.

1 Small Dish

1 Medium Dish

Stick of REAL Butter


Step 2: Add Butter and Water

Let your stick of butter sit out for 30 or so minutes to soften up. Once soft, put into smaller dish, pressing down with a spoon to break any air pockets that have formed. If you dont press it in, the butter will not stick in place in the dish.

Fill the larger dish with .5oz or so of water

Step 3: Combine!

Place the smaller dish into the larger dish that was the water. The water should rise a bit over the lip. You want no more than half of the larger dish to fill with water when you place the smaller dish in it. Water rises because of displacement, thanks to Archimedes' Principle.

REMEMBER! To change the water out every week at least.

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    Very clever, I remember seeing a device that did this in cooking store selling for a stupid amount of money. Thanks for you sharing your method, so much better!


    Reply 8 years ago on Introduction

    Decorative ones can be had from places online. This is with stuff I already in the kitchen tho