With a slew of unspoilable basics in your pantry like sugar, salt, and vinegar, it’s easy to assume that butter falls into the same category. Its best-by date always seems so far in the future, and even the United States Department of Agriculture (USDA) says it’s OK to leave it out at room temperature for two days, a fact that clearly separates it from other forms of dairy.
Does butter go bad? And if it does, how can you tell? If you’ve discovered a months-old, half-wrapped piece in your fridge and spread it on your morning toast, you probably already know the answer.Here's what I found out.
Unfortunately, butter does eventually go bad. I spoke to a representative at Kate’s Butter (my favorite brand of butter) who told me that butter’s best-by date is one you should really pay attention to.
Your butter will indeed begin to decrease in quality after the best-by date. The rep noted that it “usually indicates the fats are beginning to turn rancid.”
Rancid butter has an unmistakable off flavor that you may have encountered tasting old oil, old nuts or seeds, or any other food with a high-fat content that is long past its prime.
Kate's rep explained that it’s best to go by the best-by date because (depending on the brand) there’s no guarantee that the butter was recently made. Larger producers will often buy cream in bulk in the spring when it’s most available, hold it in cold storage for a long period of time, and eventually soften and repackage it for times of the year when butter is in higher demand, like the holidays.
With the help of your senses, it should be fairly clear when your butter has gone rancid. Spoiled butter will have a sour, bitter taste, and may also change in color and give off a subtle, unpleasant odor.
It may also taste like the other foods in your refrigerator, as it quickly absorbs the flavors of any strong-smelling ingredients in its vicinity. The rep from Kate’s told me, “If you put it near an onion, it’s gonna taste like an onion.”
2 Tricks for Keeping Butter Fresher for Longer
1. Refrigerate the Butter
The best way to keep your butter fresh and extend its quality is to keep it in the refrigerator, softening it to room temperature only when needed.
2. Buy Butter Wrapped in Foil
The Kate’s rep also suggested looking for butter brands like Kate’s, who package their butter sticks in foil instead of parchment. Parchment allows odors to absorb into butter with very little protection, while aluminum foil provides a strong barrier from outside environments, be it your grocery store’s dairy case or your own refrigerator.
Because aluminum is more expensive than parchment, most brands tend to go with the less expensive material, but it’s a little change that makes a big difference.
Rancid butter will start to smell like sweaty feet, rotten cheese, or even vomit. If all else seems fine, the final test is to taste a small portion. Butter that has gone bad will have a sour-bitter taste. If the butter passes all these tests, you can feel confident that it's still safe to consume.
Any sour or off-putting smell means it's a goner. Same goes for taste: If it tastes sour or off, toss it out. 5 And don't worry, a small taste of rancid butter won't hurt you. Of course any visible mold, discoloration, and changes in texture are visible cues that it's time to throw the butter in the trash.
Raw butter with a cheesy smell is normal. And that smell usually does not transfer to the taste. Raw butter will become more rich, bold, and flavorful over time... and yes may smell cheesy. It's fermentation!
In the refrigerator, well-wrapped salted butter can last up to five months without spoiling. Salt is a preservative that prevents microbial growth and extends shelf life. Unsalted butter can last up to three months in the fridge. (If the butter is unwrapped, shorten those projections to about two months in the fridge.)
Laiskonis suggests letting smell and taste be your guide to determine if your butter has gone bad: "Sour or off-flavors are the common cue, as are discoloration, and obviously the appearance of any molds. I always recommend that if its quality and safety are ever in doubt, best to throw it out."
It's hard to know precisely which pathogen will grow on spoiled butter, but there are a few general guidelines you can keep in mind if you suspect food poisoning. Eating spoiled butter often results in: Stomach aches. Nausea and vomiting.
According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.
Properly stored butter can be frozen for up to four months if frozen prior to the USE BY date on the package. Butter may begin to lose its fresh butter taste and pick up flavors and odors from the freezer if stored for longer than four months. Once the butter is removed from the freezer, use it within 30 days.
Can you put softened butter back in the fridge? You sure can! But as with any dairy product, there are always precautions to take. The USDA recommends keeping butter at room temperature for no more than two days to prevent spoilage.
Many of the oxidation pathways are not entirely understood. Salted butter was developed to prevent spoilage, and to mask the taste of rancid butter. A sour-bitter taste is identifiable with rancidity (i.e. soapy, baby-vomit, blue cheese). Rancid butter becomes yellow to brown and the flavor becomes harsh.
Refrigerated butter should last up to a month past the printed date if it's unopened. If the butter has been opened, it can last up to two weeks past that printed date. If you're storing the butter longer term, unopened butter stored in the freezer can last anywhere from nine months to a year past the date.
When stored properly, butter frozen in bulk can last up to 18 months, according to a study published in the Journal of Dairy Science. Individual sticks, however, begin to decrease in quality around the year mark (via Still Tasty).
Raw Butter can stay fresh in the refrigerator for up to 60 days. You can also store raw butter on the counter at room temperature, but it will sour more quickly that way. Interestingly, raw dairy products rarely actually spoil. They just sour over time, and they are safe to consume sour.
What happens when you eat expired/old butter? The first thing to do is, not panic as old butter cannot kill you or give you food poisoning. The worst that can happen is a stomach ache. Also, rancid butter can lower your vitamin E and vitamin B stores.
Dairy products should be stored at 41 degrees Fahrenheit (5°C) or lower to avoid bacterial growth. If a dairy product is in a temperature higher than 41 degrees for 4 hours or more, it must be thrown out.
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