i have the Red Feather also..i think it was made for use at
outback/remote farms and sheep stations..you could have a
large supply set aside and just put what you were using in
the frige..
butter left out??--it's a regional thing..i'm from NY and
the butter always went in the frige--moved to Minnesota and
found that butter was left out..

Quote from Nishnabotna "I've been trying to figure out how to keep the warm soft butter from running down into the water."

There is also the "Butter Boat." It works a little differently then the Butter Bell. The butter never comes in contact with the water. You can add crushed ice on hot days. You might give it a try. Here are a couple websites that show what it is.

http://www.cookstreetinc.com/welcome.php

http://www.ladlesandlinens.com/products/50

http://www.amazon.com/Butter-Boat-Red-Wh...5958&sr=8-2

I couldn't find one on the Pleasant Hill Grain Site. They are one of my favorite sites. I have had good luck ordering from them.

Joy

What about ghee? Supposedly it doesn't need to be refrigerated...

I wonder if it has anything to do with the average weather in a region. I'm thinking NY gets hotter than MN, so more need for refrigeration. I leave my butter out in just a covered dish in the winter, but I can't in the summer.

Hi jdavid,

Ghee is what I store. This is the brand I buy at my local health food store:
http://www.purityfarms.com/

I would like to get some of the Red Feather Butter though. My future SIL is from New Zealand. I was hoping he could bring me a jar, but they told me that it is more trouble then it is worth. I guess it makes going through Customs a nightmare!

Joy

I'm pretty sure it does.

In warmer climates, fats go rancid faster. If you've ever tasted butter than has had that happen without sniffing it... yeah, not good eats. I'm betting that is why once you open the can, it is suggested to refridgerate the butter.

Heck, peanut butter and ketchup both suggest you fridge them after opening. Never put either one in the fridge in my entire life.

Wow, thanks for all the great information guys.

We too have left butter out in the cabinet on a platter for about 2 weeks and it stays good.. If it warms up it turns to a blob.

After researching it more and from what people post this will serve us nicely

-Todd

I work with some researchers who cultivate (thankfully not at our site) some of the most lethal viruses in the world. One of the mediums they use is room-temperature eggs. Apparently, they are like custom-designed bio-warfare vessels.

Dang, someone gave us this butt ugly butter boat and it never occurred to me to put crushed ice in it. Now I'm going to feel some compulsion to keep it.

I live in Texas and we leave the butter out all the time. In a covered glass dish, usually stored in a glass fronted cabinet. Of course, a quarter pound of butter doesn't last too long. You guys are talking about 3 weeks, must be for a full pound block. Thats part of the reason we use the quarter pound ones. Doesn't go rancid in 2 days.

I just found a source for raw milk, I'm very happy about it. And I bought some chickens from the guy and yesterday I got my first egg.

Does anyone know how long an fresh-laid egg will last without refrigeration? I'm talking about a practical minimum, the eggs are too cheap to take any risks on... I am really looking forward to taking some of my eggs when I go backpacking.

Hi Clark,

Sorry! lol! I can never understand why people make things like butter boats ugly when they could make them beautiful or at least pleasing to the eye!

They say not to wash the eggs. They have a protective coating on them that keeps bacteria and stuff from penetrating into the egg. Here are some tips for storing eggs:

http://standeyo.com/News_Files/Food/storing_eggs.html

http://www.motherearthnews.com/Sustainab...rigeration.aspx

http://groups.yahoo.com/group/VermontHomesteaders/message/2983

I used to have chickens. Some day I hope to have them again.

I hope this helps.

Joy