The reasoning for this surprising hack could be the moisture content of butter. Because butter has a low moisture content, there’s less of a chance for bacteria to grow.
Another potential reason is because it’s low in carbohydrates and proteins.
Bri Bell, a registered dietitian, and food safety expert, told AllRecipes: “Butter is safe to eat after being out at room temperature. One reason it doesn’t go bad as quickly as other dairy products at room temperature is because it’s low in carbohydrates and proteins, which are mould and bacteria’s preferred food sources.”
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If properly stored, butter can last out of the fridge for one to two weeks. You shouldn’t leave butter out in its original wax paper wrapper, as bacteria can form.
You also need to make sure it’s stored in a cool environment, like away from sunlight on a hot day. An environment over 21 degrees Celsius is too hot for butter to stay out.
In the fridge, salted butter has a shelf life of one to two months. In the freezer, it can last for six to nine months.
