electron1100
Well-known member
Hi does anyone here freeze butter? if anyone does how long does it keep?
Thanks
Gary
Thanks
Gary
Freezing Butter
- Thread starter electron1100
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hoovermatic
Well-known member
Yes, i freeze butter. I also make my own butter occasionally and freeze that as well as making batches of garlic and herb butter then freeze it. I had some of that last weekend that must have been in the freezer for about 3 years - nothing wrong with it at all.
DaveAMKrayoGuy's Butter & Margarine Use, Storage & Care
I freeze my butter & margarine until I'm ready to use it & have a covered glass dish for it in the fridge!
If the butter/margarine in the fridge is unsuitable for baking w/ or making a glaze, then I take a new stick from the freezer, put it on a plate at room temperature or letting it thaw in the fridge, use whatever amount needed for my recipe & join it w/ the portion in the butter dish, or put the amount in the dish on the plate, (if it becomes too crowded) using the opportunity to wash my butter dish in the dishwasher...
-- Dave
I freeze my butter & margarine until I'm ready to use it & have a covered glass dish for it in the fridge!
If the butter/margarine in the fridge is unsuitable for baking w/ or making a glaze, then I take a new stick from the freezer, put it on a plate at room temperature or letting it thaw in the fridge, use whatever amount needed for my recipe & join it w/ the portion in the butter dish, or put the amount in the dish on the plate, (if it becomes too crowded) using the opportunity to wash my butter dish in the dishwasher...
-- Dave
I've been freezing butter for years.
I put the original lb carton into a vacuum storage bag, label it, and toss in freezer.
Frozen, it keeps for a very long time. The thick storage bag and lack of air means that it doesn't pick up unwanted odors or flavors during storage, and it doesn't go rancid.
I haven't seen any difference in texture or taste between frozen butter and "fresh".
Unfortunately most cheeses don't seem to lend themselves to freezing. It can change their texture adversely. Instead after opening the store wrapping, I'll usually remove a smaller amount for fridge storage/access, in a zip lock bag, and then repackage the remainder in a vacuum storage bag for longer term storage. The vacuum bag helps to prevent mold growth, just like the store packaging does.
Blocks of Parmesan cheese do very well this way. I recently opened a pack of such that I had in the fridge for three years, and grated some for some parmesan cheese bread. The grated parmesan tasted just fine and the bread came out great.
Of course I used the KA food shredder to grate the Parmesan. Made quick work of it.
I put the original lb carton into a vacuum storage bag, label it, and toss in freezer.
Frozen, it keeps for a very long time. The thick storage bag and lack of air means that it doesn't pick up unwanted odors or flavors during storage, and it doesn't go rancid.
I haven't seen any difference in texture or taste between frozen butter and "fresh".
Unfortunately most cheeses don't seem to lend themselves to freezing. It can change their texture adversely. Instead after opening the store wrapping, I'll usually remove a smaller amount for fridge storage/access, in a zip lock bag, and then repackage the remainder in a vacuum storage bag for longer term storage. The vacuum bag helps to prevent mold growth, just like the store packaging does.
Blocks of Parmesan cheese do very well this way. I recently opened a pack of such that I had in the fridge for three years, and grated some for some parmesan cheese bread. The grated parmesan tasted just fine and the bread came out great.
Of course I used the KA food shredder to grate the Parmesan. Made quick work of it.
I
freeze real butter all the time. I have been buying Land O Lakes with Olive Oil for some time now in half sticks. There are 8 half sticks to a carton. I leave it out on the counter all the time so it is soft which I am certain is not the safest thing to do. However, by only having a half stick out it goes fast. Never had a problem freezing it when I find it on sale. I have no idea how long it would stay OK in the freezer cause it doesn't last LOL.
Jim
freeze real butter all the time. I have been buying Land O Lakes with Olive Oil for some time now in half sticks. There are 8 half sticks to a carton. I leave it out on the counter all the time so it is soft which I am certain is not the safest thing to do. However, by only having a half stick out it goes fast. Never had a problem freezing it when I find it on sale. I have no idea how long it would stay OK in the freezer cause it doesn't last LOL.
Jim
How much butter do you have? I stock up when it's on sale, might buy 8-10 lbs., and generally keep it in the fridge for months. Never had an issue. I have frozen butter too with good results. I generally keep a stick out on the counter, might last a week or so, never had an issue with that either...
Interesting. Since moving to Hungary the only butter I can find is unsalted but if I see anywhere with slightly salted I might stock up and freeze some. I'm seriously thinking of buying a cow at some point so I can make my own dairy products as the cheese is very bland here too.
Butter------
freezes brilliantly. I have 3-5 pounds of butter in the freezer at all times, and when I get down to 2 pounds or less, I get nervous and irritable. I use wide mouth canning jars with their lids, and reuse the lid insert at least five times.
Salted butter keeps quite well at room or refrigerator temperature, However, I do not keep more than one stick (four ounces, +/- 114 grammes) at room temperature at a time, for salt is a preservative. Unsalted butter goes rancid much faster.
A woman at church last night (a seminar on "Revelations,") asked me why my cookies are always so delicious (her words, not mine-) and I said "because I only use real butter."
Land O' Lakes, because there is a plant here on the outskirts of town, Lurpak as a treat.
Butter is one of my most favorite substances on the face of the Earth. I shun cheap and nasty imitations.
Lawrence/Maytagbear
freezes brilliantly. I have 3-5 pounds of butter in the freezer at all times, and when I get down to 2 pounds or less, I get nervous and irritable. I use wide mouth canning jars with their lids, and reuse the lid insert at least five times.
Salted butter keeps quite well at room or refrigerator temperature, However, I do not keep more than one stick (four ounces, +/- 114 grammes) at room temperature at a time, for salt is a preservative. Unsalted butter goes rancid much faster.
A woman at church last night (a seminar on "Revelations,") asked me why my cookies are always so delicious (her words, not mine-) and I said "because I only use real butter."
Land O' Lakes, because there is a plant here on the outskirts of town, Lurpak as a treat.
Butter is one of my most favorite substances on the face of the Earth. I shun cheap and nasty imitations.
Lawrence/Maytagbear
xraytech
Well-known member
I always freeze butter, as well as oleo margarine.
I buy the Amish Walnut Creek butter when its on sale for $1.89 a pound and I'll keep 5 or 6 pounds in the freezer, I only use it for certain recipes as well as for occasional consumption.
What I use more of is oleo margarine, used to use Blue Bonnet, but have switched to Imperial since Blue Bonnet reduced oil content and is a sperad now.
The oleo margarine I bu 25-30 pounds at a time and keep 4 pounds in fridge and freeze the rest.
When freezing I just stack the butter/margarine up in their original packaging and thats it,have had butter in freezer for like 3 or 4 years and it still was fine
I buy the Amish Walnut Creek butter when its on sale for $1.89 a pound and I'll keep 5 or 6 pounds in the freezer, I only use it for certain recipes as well as for occasional consumption.
What I use more of is oleo margarine, used to use Blue Bonnet, but have switched to Imperial since Blue Bonnet reduced oil content and is a sperad now.
The oleo margarine I bu 25-30 pounds at a time and keep 4 pounds in fridge and freeze the rest.
When freezing I just stack the butter/margarine up in their original packaging and thats it,have had butter in freezer for like 3 or 4 years and it still was fine
According to the food-freezing guide I have, butter can be frozen up to 8 months with no change in taste/texture.
I buy unsalted butter, as most of mine gets used in baked goods. I've kept butter in the freezer for a year (putting the 1-lb. boxes in a Zip-Loc freezer bag) with no off-tastes.
When butter goes on sale, I buy 7-10 boxes of it, as I make a lot of baked goods for the break room at work.
I buy unsalted butter, as most of mine gets used in baked goods. I've kept butter in the freezer for a year (putting the 1-lb. boxes in a Zip-Loc freezer bag) with no off-tastes.
When butter goes on sale, I buy 7-10 boxes of it, as I make a lot of baked goods for the break room at work.
I keep most of my butter frozen except the stick I am using in the butter keeper in the refrigerator section. When I get down to 1 stick, I buy another pound, usually store brand. I dont really like margerine. But once a year, my next door neighbor goes "way, way up north" and stops at the Houlton Farms and brings us back their original creamery butter, and still comes in the old 1 pound loaf. It is soooo good.
lordkenmore
Well-known member
I also have frozen butter, although I'm not sure that I can really attest to how well it works. I seldom use butter direct (say, on bread or toast). Most of my use is for greasing baking pans, or sometimes cooking. But I've had no complaints with frozen butter in the ways I use butter.
I don't keep butter out of the refrigerator, but I have known people who do and report having had no real problems. From a view of human history, refrigeration is a new idea. But I, myself, feel better keeping butter cold, even if it's harder to work with.
The value of freezing butter is probably one of those variable things--how much butter one uses, and also what local market conditions are like. Since I live alone, and don't use butter much, freezing is essential. It may also be a huge cost savings, since I tend to be a bit picky with dairy brands I buy. But if I used more butter, and was not particularly picky about the brand I used, freezing might lose value. It seems like some cheap brand is always on sale some place here.
I don't keep butter out of the refrigerator, but I have known people who do and report having had no real problems. From a view of human history, refrigeration is a new idea. But I, myself, feel better keeping butter cold, even if it's harder to work with.
The value of freezing butter is probably one of those variable things--how much butter one uses, and also what local market conditions are like. Since I live alone, and don't use butter much, freezing is essential. It may also be a huge cost savings, since I tend to be a bit picky with dairy brands I buy. But if I used more butter, and was not particularly picky about the brand I used, freezing might lose value. It seems like some cheap brand is always on sale some place here.
lordkenmore
Well-known member
I generally pack butter I'm freezing in zipper freezing bags. Also, a little unusual, but I have been known to divide the butter down to smaller quantities before freezing. Thawed, I may not use up a whole stick very fast. One reason I've cooked with butter has been to use up a stick of butter.
Freezing Butter
Do it all the time.
Purchase in bulk amounts (unsalted) and freeze until required.
Have had and used butter stored thus years (yes, that is correct) after with no change in quality or cooking/baking results.
The only thing to watch out for is that butter can absorb odors from other foods in the fridge or freezer. I wrap sealed boxed of butter in thick tin foil before freezing. Once a package is opened the remaining bars are foil wrapped, put back into the box and the lot is bunged into a Ziplock bag.
To defrost merely place whatever amount is required into the fridge a day or so before. One can use the microwave to soften/defrost but it takes a careful eye as there is fine line between softened butter and melted.
Do it all the time.
Purchase in bulk amounts (unsalted) and freeze until required.
Have had and used butter stored thus years (yes, that is correct) after with no change in quality or cooking/baking results.
The only thing to watch out for is that butter can absorb odors from other foods in the fridge or freezer. I wrap sealed boxed of butter in thick tin foil before freezing. Once a package is opened the remaining bars are foil wrapped, put back into the box and the lot is bunged into a Ziplock bag.
To defrost merely place whatever amount is required into the fridge a day or so before. One can use the microwave to soften/defrost but it takes a careful eye as there is fine line between softened butter and melted.
ptcruiser51
Well-known member
Unsalted
Is just my personal preference. I never buy salted. Nowadays when butter is at ridiculously high prices, I take advantage of a sale and buy several pounds. Put the whole box of quarters in a ziploc bag to avoid pickup of odors and freeze. Never an issue. I am not good at baking, so this is just for everyday use. I use it up and rotate so none is in there longer than 6-8 months. I've never quite understood the idea of leaving it covered on the counter, but then our forebears lived to an old age without refrigeration!
Is just my personal preference. I never buy salted. Nowadays when butter is at ridiculously high prices, I take advantage of a sale and buy several pounds. Put the whole box of quarters in a ziploc bag to avoid pickup of odors and freeze. Never an issue. I am not good at baking, so this is just for everyday use. I use it up and rotate so none is in there longer than 6-8 months. I've never quite understood the idea of leaving it covered on the counter, but then our forebears lived to an old age without refrigeration!
Eggs and Butter
Actually will keep quite well depending upon climate "on the counter" so to speak. Long as they aren't left out too long.
For both there comes the added advantage of not having to wait for them to reach room temperature before being used say for baking.
Actually will keep quite well depending upon climate "on the counter" so to speak. Long as they aren't left out too long.
For both there comes the added advantage of not having to wait for them to reach room temperature before being used say for baking.
Whirlypoolie
Member
- Joined
- May 6, 2012
- Messages
- 14
I freeze butter, too. I have to so I don't waste any, since I am the only one here who CAN eat it (my roommates are cats LOL!).
I use only salted butter, even for baking. I've tried unsalted and did not notice any difference in the baked goods so I see no reason to keep both kinds on hand. I might reduce the amount of salt a recipe calls for but often not. Personally I'm more concerned with chemicals than most other health issues, and while butter has it's share, it's not a fake product cooked up in a lab as margarine is. Margarine is not allowed in my home.
I went back to butter,too after trying the "imitations"I don't use enough to do any freezing.The LL Butter and Olive Oil sounds good-will have to try it.
