This Champagne Cartel Loves… is a bit out of left field but today I want to tell you all about my newfound affection for the butter crock – also known as a butter keeper. (Like the Montagues and the Capulets, people just can’t seem to agree what the eff to call them.)
I’m a bit obsessed with butter. I love the stuff and would spread it on anything that doesn’t move in my kitchen if allowed. But, living in Queensland in summer, there is always the conundrum of where to keep it. In the fridge and it’s hard to spread (don’t talk to me about spreadable butter – check out the shit they put in that!). Leave it out, and it’s pretty much a smoothie. Ew.
The answer? The butter crock/keeper. Did you know this was a thing? I didn’t until a couple of months ago, but it has changed my freaking life.
Basically, you put your softened butter into the top bit of the crock, then you fill the base with water. You overturn the top and the water creates a vacuum seal, keeping the butter cool and fresh for up to 30 days (you can be sure it won’t last that long around here anyway).
And now that I have my Bellini, I am being all freakazoid and making my own butter, so I know exactly how old it is, what is in it (nothing but butter and a hefty pinch of salt) and where it’s been. It’s soft, spreadable and luscious. Perfect.
Control freak: satisfied!