fresh pasturage, produce softer butters; hay
and grain harder ones. The butter maker also
influences consistency by the rate and degree
of cooling to which he subjects the cream
during the aging period, and by how
extensively he works the new butter. These
conditions control the relative proportions of
firming crystalline fat and softening globular
and free fat.
Keeping Butter Because its scant water is
dispersed in tiny droplets, properly made
butter resists gross contamination by
microbes, and keeps well for some days at
room temperature. However, its delicate
flavor is easily coarsened by simple exposure
to the air and to bright light, which break fat
molecules into smaller fragments that smell
stale and rancid. Butter also readily absorbs
strong odors from its surroundings. Keep
reserves in the freezer, and daily butter in the
cold and dark as much as possible. Rewrap