I bought one of those butter dishes that keeps butter at room temp. We go thru at least one stick (quarter pound) a day, so it never has a chance to get rancid. I hate ice-cold butter. You can't spread it on bread! I am a big muffin,toast and pastry eater.

Can't stand margarine, won't have it in the house.
I keep the butter in the refrigerator. I use it mainly for cooing and baking.

Don't want it cold, but usually keep it there since I don't use much anymore. Got away from breads. But like it melted into toast, hot rolls, etc. Don't like biting into cold grease!

I like butter closer to room temperature, but since it is just the two of us, it would spoil if I kept it out. I loved my parents' old refrigerator with a butter conditioner. It kept the butter a little warmer than the rest of the refrigerated food. I don't see that available in refrigerators any longer. I did buy a butter bell, but again, it spoils because we don't use it fast enough. I no longer use margerine for anything, though I used to use it for frying foods.

I like mine at room temp. However, I don't buy butter, I buy Smart Balance because it is healthy and tastes good. It has to be kept refrigerated but it melts quickly. I also bake with it.

I also use Smart Balance. Only use butter when I have to.

I've never bought margarine in my life...but since it is just me, I don't use a lot of butter, so I keep it in the refrigerator. I eat very little bread. I mostly use it to cook with.

I also always keep a stick of butter under a butter dish.
In fact, I am a butter dish nut! I buy the odd ones especially every chance I get. I only have two so far though....money is tight..
Love it soft to spread on an english muffin. DH buys margarine, but I don't care for it.

Trin

Butter only in my house. Room temp. I remember when I was very young, we used to get this 'lard' in a bag, with a red button in it, that we'd squeeze until the 'lard' was yellow. Dad hated that stuff (so did I) but that was all the folks could afford. It's been butter only for me since I was about 10. Funny thing, my kids all use margarine. Well, one daughter always has butter there for certain things.
Leslie

I like mine at room temp, too....I used margarine during those years when it supposedly was better for you than butter. I have a couple of covered butter dishes, and it never gets bad.

Only butter in my house. Our bodies are designed to process animal fats, but NOT hydrogenated fat.

I always stock up on butter when it's on sale. The extra goes into ziplock freezer bags, then into the freezer and keeps beautifully for a long, long time.

The pound I'm using goes into the fridge. Experts recommend that butter be stored in the COLDEST part of the fridge--never in the butter keeper on the door, or at room temp. That advice makes a lot of sense to me. Fats do spoil more rapidly, the warmer the storage temp. I always keep my oil (safflower) in the freezer to give it the longest shelf life possible.

Luckily, there's no need to endanger your food $$$ these days. When you want butter to spread easily on your toast, simply take it from the fridge, and nuke 10-15 seconds, depending upon the wattage of your microwave. I always do that while my toast is toasting--and hence have the best of both--safe butter storage and nice, soft spreadable butter.

Butter ...real butter...please....I keep my stash in the fridge but there is always one stick in a container in the cabinet...

Only real butter here, kept on the counter in a butter dish.

I use real butter for cooking. I recently switched to I Can't Believe It's Not Butter. When I was using butter, I kept a container in the cupboard. Doesn't work well in the summer months in the Nevada desert though. DH doesn't use either of them.

I like real butter. I keep the pounds of butter in the fridge, and just cut off a piece to keep in the butter dish that is kept in the cupboard.

Real butter only in this house. One stick's worth (1/4 pound) is kept in a butter bell on the counter (those things will keep butter fresh for about a month, as long as you change the water every few days, which is easy to do when you use the butter). The remainder of the pound is kept in the fridge.

I keep butter in a tupperware butter dish that I've had for atleast 15 years and that goes in the tea and coffee cupboard beside the kitchen sink, far away from the stove, so that's room temp..which varies from hard to melty depending on the temps. LOL. I tried a bell..wasn't fond of it..
Like Azzalea, I use only butter and for the reasons she states too.
I buy 2 kinds though. Costco's regular sticks for baking. I keep about 2lbs in the fridge and the rest in the freezer. And Costco's Organic for spreading and egg cooking and popcorn.

I use only real dairy butter. The one I buy is made from the sweet whey by-product of cheddar cheese manufacturing. This high fat content butter is very healthy and has a wonderful taste. I refuse to allow any chemical produced foods in the kitchen and will never understand why people insist that a chemical produced food like margarine is more healthy than a natural food like butter. The real thing cannot be improved.

Here is a link that might be useful: traveling and cooking with grandpa