The shelf life of salt-free butter in cold storage is about three months, mainly because it contains no preservatives.

The shelf life of salted butter is longer, about 5 months.

Sometimes we buy sub-packaged butter, and the shelf life will be shorter.

The salt in salted butter will mask the sweetness of butter itself, and the salt of different butter is different, so it is too troublesome to change the baking formula when using salted butter. Considering the above two points, salt-free butter is the best choice for baking.

If you must choose butter with salt, the salt in the formula must be adjusted. But for beginners, I'm afraid it's a bit complicated.

How to judge the quality of butter from its appearance?

Good butter should be dense, smooth, bubble-free, bulge-free, non-sticky, fragile and free of water vapor at room temperature.