The age-old butter debate comes down to convenience versus food safety. Some people swear by keeping it on the counter for that perfectly soft, spreadable texture, while others insist it belongs in the refrigerator to prevent spoilage.
Because butter is mostly fat and contains very little water, it’s less likely to harbor bacteria. However, if left out too long—especially in a warm or humid kitchen—it can turn rancid or develop mold. Keeping it refrigerated helps it last longer and stay safe to eat, though it does make it firmer and a bit harder to spread.