Last weekend, there was a bit of toast tragedy. The butter was too hard to neatly spread on the bread, and it tore the toast. Now, in our family, we leave butter out in a dish at all times so it’s at room temperature. But the butter we’ve purchased recently isn’t soft at room temperature. Our house temperature hasn’t changed. We thought it was strange.
I saw on Twitter yesterday there’s been a discussion about this, mainly in Canada, along with speculation that maybe cattle feed had changed and that was why the butter doesn’t soften at room temperature.
It’s not a definitive answer. A listener texted us this insight:
Maybe it’s a moisture content variable? Text the studio if you know what’s going on. 208-287-2949.