Freeze Butter?
Just wondering if butter can be safely stored frozen without affecting quality. IIRC, I vaguely remember doing so in the past, but now I'm not sure. I'm talking about real stick butter, not margarine. Thanks.
Forum Discussion
- Thanks for the replies, everyone. No doubt the general concencus is it CAN be frozen. :D
- We usually don't use butter, but I do cold smoke it.
Take a stick of butter and roll it in a spice of your choice. I prefer either lemon pepper or garlic. Cold smoke it for a good hour or a little more over a gentle wood like Alder. Cold smoke are the optima words here. Remove from the smoker, wrap and freeze. Next time you plan a steak dinner, thaw the butter and plop a good size paddy on top of the steak as you serve it. Just a little bit of heaven! NYCgrrl wrote:
Little Kopit wrote:
I'tis what dey duz with the salt free butter that is made for those with medical problems for too much salt.
;)
I haven't bought salted butter in over 40 years:E....how time flies as yer having fun.
Now it started because my Papa had a bad heart and Mother and Nana suffered from hypertension but then I went to France and found that they believe that when most butter is salted it's cuz it's inferior in taste. Errrrr my mouth tells me they're right and this from a someone who used to eat Land o Lake salted butter sandwiches for lunch, LOL.
Keep in mind that in Paris (or Reims or Lyons- you get the picture) you can buy at least 8 different types of butter from even the meanest cheesemonger (They are mostly skinny but boyyy do they like buttah!).
Should you ever get to taste Echire butter, do, and your mouth will reward you and you won't think it's sickly peeps' foodstuff:).
The first time I had some of the strawberry butter from Patti's Restaurant in Kentucky, I thought I had died and gone to Heaven.
- But then I had a piece of one of their pies and I KNEW I had died and gone to Heaven.- When we were milking cows, we used to make our own butter. It tended to come in 3-5 lb bunches and right after churning, of course, it came unsalted. We'd add salt to some and keep some as unsalted. If you have salted butter and want sweet (unsalted) butter you can wash the salt out easily with tap water. After packaging we'd freeze whatever excess we had.
