Butter Bell

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A Butter Bell is a container designed for storing butter at room temperature. It will keep butter fresher longer than a regular butter dish, without the need for refrigeration.

Fans say that a Butter Bell makes soft, spreadable butter available at all times for use, and that you'll use less butter, because the butter is soft and will spread further.

Butter Bells have two parts: a base with a hollow cylinder attached to it, and a cup. You let your butter soften first, so that you will be able to pack it in tightly, leaving no air pockets. You pack the butter into the cylinder, then fill the cup, usually about 1/3 full, with cold water. You then turn the base with cylinder part of it upside down and place it butter-side down right into the cup of water. The water creates an airtight seal, helping to keep out oxygen, which is what makes butter go rancid.

A Butter Bell insulates butter. It doesn't keep the butter cooler; the water will moderate heat, not prevent it. Don't leave the Butter Bell in direct sunlight, or your butter will melt. Pick the right spot; right next to the toaster oven isn't it.

Commercial Butter Bells are often made of stoneware; these are more likely to be dishwasher safe than pottery ones. The cylinder part (where you pack the butter in) shouldn't be glazed; it needs to be somewhat rough so that it can get a grip on the butter.

Manufactured Butter Bells tend to have a "bell cup" that is the same diameter at the top and bottom. Some feel that cone-shaped bells will hold the butter in better.

Butter Bells, depending on the design, will hold varying amounts of butter from 1/4 to 1/2 pound (115 to 225 g.)

Butter will stay good in a Butter Bell for up to a month if the kitchen temperature is under 80 F (27 C); above that, you'll get less time, and the butter may fall out.

You can also use a Butter Bell for margarine.

Some people think the whole thing sounds high maintenance.

Cooking Tips
Change the water every week, or every 2 or 3 days. Use cool water and, if you are using unsalted butter, add a pinch of salt to the water to slow down the growth of mould.

If you add colder, harder butter to soft butter already in the bell, that new top part of the butter may detach. The cylinder part should be completely dry before you attempt to put butter in.

Sometimes the butter falls out into the water. It can be because the kitchen just got too warm.

Wash the Butter Bell thoroughly before re-using for the next round of butter.

History
The Butter Bell design may have originated in Vallauris, France. Vallauris is a town in the département of Alpes Maritimes, known for its pottery crafts. Others say it originated in Brittany (thus the synonyms "beurrier Breton" and "pot à beurre Breton"), or Normandy (thus the synonym "beurrier Normand").

North America started to become aware of them in the late 1970s, when they became a very popular item for potters to make and sell. They had gone out of fashion by the 1990s, without their use really having become widespread in North America. North Americans were just too used to keeping everything in their colossal fridges.

Language Notes
The term "butter bells" is actually trademarked by L. Tremain, Inc. In any event, this is not actually the best name for this kitchen item. A better name might have been "French butter dishes", except that ordinary French butter dishes don't look like this -- they look like, well, butter dishes. Butter Bells are sometimes also referred to as French butter crocks, or butter keepers.

Also called:
Beurrier à l'eau, Beurrier Breton, Beurrier Normand, Cloche de beurre, Pot à beurre Breton (French); Butterdosen (German) Top...