What happened to butter? (mild, French, salt, kitchen)

[bjh]

Recently set out some butter to soften and it didn't melt. What gives? The butter was the store brand. It was also the only grease in the grocer's case that was called butter and not spread or some such. Just plain, salted butter, which is traditional.

Anyone else's butter behaving suspiciously?

[Bella52]

Nothing different with the Land O' Lakes butter I use. Maybe it's the store brand?

[STT Resident]

I'm guessing the same thing - the store brand. I would hate it if my butter acted suspiciously!

[SXMGirl]

I usually use unsalted whipped butter so it is already fairly soft. I have not had that problem with imported butter. I really like the Irish, French, or New Zealand butters, and it takes a little while for them to soften.

[gypsychic]

If room temp is too cold it will stay pretty solid. I leave my butter out on the counter all the time to stay soft during all months of the year except summer (I am in Florida). If it's really cold outside it will be as hard as if in the fridge. When the weather is mild, it holds it shape but will be very soft. Can't leave it out in the summer because it completely melts!

[DewDropInn]

I think there's an experiment in my future.

[texdav]

I have used unslated buuter for years and see no such difference. Never seen any differnece in even local store brands other than price.

[Pivot Point]

At moderate room temperature, butter should soften. If not, your room may be too chilly.

I use butter from lots of different places like Ireland, Denmark, New Zealand, etc., and they soften at the same rate as American butter.

[bjh]

Okay, it is winter. Though the kitchen is the warmest room in the house.

Dunno. Heard about imported butter just the other day. Gonna try some just for the fun of it.

[SATX56]

My only complaint with butter is the price!! Gone up a bunch recently!