Milk and butter are actually made very differently, making butter less likely to attract harmful bacteria. Butter is about 80 percent fat, which makes its water content much lower and therefore less likely to have bacteria when left out. Butter is also often made with pasteurized milk, which makes it less prone to bacteria growth.
If you buy salted butter you can leave it out on the counter as it wards off bacteria.
If you buy unsalted butter it is best to leave inside the fridge.
Butter stored in a tray with a top should stay good for about a week. The key is to not expose it to oxygen or light.
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