Have to admit, until fairly recently, we’d never heard of the butter crock. We just did what I suppose most people do – keep the butter in fridge, where it’s always too hard and cold. Or, leave it out in a butter dish and return to a swimming pool of buttery oil in warmer weather. It never seemed too much of a problem, as I didn’t know there was a solution. I didn’t even know there was a problem, especially as I’m not a huge butter fan, so had never really questioned our storage of it. Until I chanced upon a butter crock on Instagram, and our buttery lives changed forever.

Since finding out about these ceramic pots, I now realise that probably everyone else has always known about them. But in case, like us, you haven’t, here’s the lowdown on butter crocks and why you definitely need one in your life…

Butter crocks are appreciated for their ability to keep butter soft and spreadable without refrigeration, as well as their undoubted aesthetic appeal, and their connection to traditional food preservation methods. And, do you know what? They really DO work! I ordered one – obviously – but was very sceptical. I mean, summer heat in Andalucia and you expect to keep butter out of the fridge and it doesn’t melt? 

In the cooler months, this is the perfect receptacle for butter. It keeps it cold, but spreadable. No more tearing bread. The butter is smooth, but still with substance – perfect buttering conditions. We’ve had to adapt a little in summer months, as temperatures rise into the forties. Leaving the crock out on the kitchen work surface in the height of summer is no longer the best idea, as the butter definitely does become much, much softer. So, we keep it in a cool cupboard and problem solved. It is important to remember to change the water regularly – every two, certainly three, days – and to always hand wash the whole thing before re-filling.

It’s easy-peasy to refill, too – the crock (or at least ours) seems to take just under a normal sized pack of butter, so we use what’s left over first. It’s best to let the butter soften at room temperature first (don’t melt it), then press it firmly into the bell-shaped lid to remove air pockets. Finally, level off the top with a knife or spatula for a clean seal.

The one we bought is a BAIFULAI French butter crock, which we found on Amazon.es. Our butter crock is a retro style, in white ceramic, with a lovely faux bone handled butter knife. Not at all expensive, but it definitely looks like a kitchen item with a little bit of history. There’s something rather satisfying about using a butter crock. It feels like one of those old-fashioned kitchen ideas that quietly solves a modern problem without any fuss. Ours now lives permanently on the worktop for most of the year, and it’s become one of those small everyday things that makes breakfast just that little bit nicer. Sometimes the simplest inventions really are the best.

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