I was just standing at my counter, making pancakes, and it occurred to me: butter should be kept in the fridge or at least sealed up tightly in some sort of insulated container, because otherwise, you will get ants in your butter. Counter butter appears watery, as the heat causes the fats to separate from the water and protein in the butter. @fjord_monkey@hilariouschaos.com you post quality Scandinavian content and that offends me. You probably leave your butter OUT.
Get a cloche and put it in the cupboard, no pests, not watery, actually spreadable. It’s the only way.
BIFL.
Also known as a butter bell, french butter dish, etc.
Every kitchen should have one.
I’m a heathen.
Salted butter stays out. In it’s own, proper butter dish.
If you’re getting ants in your butter, you’re doing something wrong.
Also, if it’s hot enough, butter goes in the fridge.
Use a sharp kitchen knife to cut very thin slices of butter a few minutes before you need it, this way, you can keep your dairy in the fridge where it belongs.
I keep my butter in the fridge most of the time. However, when I’m cooking and I know I’ll need butter (and if I can remember at the correct time), I’ll take the butter out so it can soften up. Rock hard butter sucks for most everything.
As for ants, find out where they are coming from and either seal it up or get diamastic earth and put it where the ants are coming in from. Make sure to clean your counters regularly; use vinegar to clean up the chemical trail ants leave so they and others can find their way back; same for mopping your floors.
