Soften unsalted butter at room temperature until pliable
Pack the butter firmly into the lid or bell portion of the butter bell
Add cold water to the base reservoir up to the fill line or about halfway
Invert the butter-filled lid and place it into the water-filled base
Press gently to create a seal and keep the butter submerged
Store the butter bell at room temperature away from heat and direct sunlight
Change the water every 2 to 3 days, or sooner if it becomes cloudy
Refill the water as needed to maintain the seal
Use a butter knife to scoop butter from the bell as needed
Clean the butter bell regularly with warm soapy water and dry thoroughly before refilling