Before the time of refrigerators, butter would often be kept cool by being submerged in water in a porous clay container, the constant evaporation of the liquid helping to keep both water and butter cooler than their surroundings.
Unfortunately, the porous clay would absorb dirt from its surroundings, quickly becoming ugly and rancid. My butter cooler therefore features glazing on both interior and exterior surfaces, making it easily cleanable and preventing moisture from transferring onto the table.
The main advantage to submerging the butter in water is that the alternating layers of clay and water insulates it from outside heat. If the butter cooler is stored at temperatures between 18 and 20 degrees celsius, changing the water every 24 hours is sufficient to keep the butter fresh and spreadable. In addition, the submerged butter is kept completely free from outside odors.
Tip: A couple of ice cubes provide additional cooling on a hot day…
The top of the lid has been equipped with a raised center, allowing the lid to rest on the water container when in use, as seen on the picture. The raised center keeps the lid locked in place and prevents it from slipping.
Small model: 300.- DKK, Large model: 450.- DKK