Is it possible to butter bread with "real butter" without ripping the bread to bits??

Answer 1

Plonker

Answer 2

Make your own butter then put it in a butter crock (one that uses water) and it can keep outside of the fridge, and fresh, for up to a month.

Making your own butter is easy.

Just chill a coffee jar that is empty and clean the night before.

If you prefer salted butter (which will keep up to 30 days), put in about 1/4 tsp of salt. Unsalted, of course, add nothing.

Buy a pint of heavy whipping cream, and when ready to make the butter, put it in the chilled coffee jar and put on the lid.

Shake up and down vigorously for about 5 to 10 minutes. This is the hardest part, and you'll find yourself switching hands often...haha

You'll know when you've made the butter...when you first start shaking, the cream gets really thick and looks like marshmallow cream. You'll shake it and you don't feel or hear any sloshing in the jar.

Then, you'll start feeling or hearing small sloshing, then all of the sudden, you'll feel a lump and lots of sloshing where the butter has seperated from the butter milk.

Once this has happened, pour out the butter into a strainer and rinse off (use a fine wire strainer is best). If you like buttermilk, put something under the strainer to reserve it as you pour out the butter.

Then, store as you wish.

Salted stays good up to 30 days.
Unsalted 7 to 14 days depending upon temp.

Have fun.

Answer 3

Before you put the butter in the fridge slice it thinly, then just take out what you need, as it's cut thinly it will soften quickly, you can spread your soft (who said use 3 day old bread, for God sake's) bread easily.

This also means you don't have your butter hanging about the kitchen turning rancid either, which (call me fussy), I'm not that keen on.

If you are making loads of sandwiched throwing it in a food processor with a splash of boiling water makes it very easy to spread and goes further too.

Answer 4

I try this trick if I am too lazy or too hungry for butter to warm up to room temperature. By the way, microwaving or cooking butter will not work well.

Do this: put the ice cold butter on your plate first. Then, using your knife, start flattening, mixing, chopping up and putting back together, and bascially just moving the butter around. Eventually, the friction from the knife will heat up the butter just enough so its consistency is perfect for spreading on toast.

Answer 5

What's ripping the bread is the butter being so cold. Let it warm up a bit.

Answer 6

microwave the butter for about 3 seconds if its not at room temp. Happy spreading and I hope the butter on the bread thing works out for you as well.

Answer 7

You could have left the butter out to room temperature before.

Or you can put butter over a saucepan of boiling water or put butter on a place and microwave for 10 seconds.

Good luck.

Answer 8

Why yes ~ we only use real butter. I put a stick in a tupperware container and leave it out of the fridge. I only keep butter in the fridge when it is still in the wrapper. As soon as it goes in the tupperware, no more fridge. There is nothing wrong with leaving it out. I have do so for yes as well as both my mother and grandmother. My mother in law does not keep hers in the fridge either. Who wants hard butter!!!

Answer 9

Yes, but you need to leave the butter to come up to room temperature, which can take ages. I get the spreadable straight from the fridge tastes just like butter stuff.

Answer 10

You should freeze your bread over night until solid. Then the frozen bread will behave more like a knife. Rip the butter rather than the bread ..........

Answer 11

It is possible,. either warm the knife blade or leave the butter out of the fridge for a while, or if you are in a hurry, you can zap the butter if its in a dish [not metal foil wrapping] in a microwave for 5 seconds