Storing butter

[Bettacreek]

Local store has a sale. How can I store some other than freezing and clarifying? How long will it last in the fridge?

 

[Wifezilla]

Those are the two best long term storage methods. Why are you trying to not use those?

 

[miss_thenorth]

Is there an expiration date on the butter? I would think it would last quite a while in the fridge.

 

[JRmom]

I've never had butter go bad in the fridge - I've stocked up and it's lasted months and months.

 

[moolie]

I've never had butter go bad in the fridge - I've stocked up and it's lasted months and months.

ditto

There's also a room temperature ceramic butter keeper out there that keeps the butter under water (butter in upside-down cup in jar of water) but you have the change the water regularly.

 

[ORChick]

I've never had butter go bad in the fridge - I've stocked up and it's lasted months and months.

ditto

There's also a room temperature ceramic butter keeper out there that keeps the butter under water (butter in upside-down cup in jar of water) but you have the change the water regularly.

My DH is a ceramic sculptor (as a hobby), and he made one of these for me. I can't actually see how it differs from the kind you buy, but I have to say, it didn't work all that well; perhaps the bought ones do work better. In winter our house is cool enough that we can leave the butter out, but in summer we thought the butter keeper would be good to have, but the butter went off just as quickly as if we hadn't used the thing. Now we just keep it in the 'fridge again. If anyone has a bought one, and likes how it works, I would be interested in hearing about it. I might consider spending the money for one if it gets good reviews.

 

[patandchickens]

The butter bell will keep butter ok at room temp for a month or so, but it is not useful for long-term storage. (e.t.a. - I have one, have used it in the past to provide husband with soft butter for his sandwiches, but it is honestly kind of a p.i.t.a. and I finally switched to just putting a small amount of butter in a normal butter 'thing' stored in the cabinet, so any particular lot was never out for more than a few days. Then he stopped buttering his sandwiches anyhow )

Unless frozen, butter goes rancid (faster at room temp, but even in the fridge there is significant change after the first several months even if you can't personally *taste* it). (It also goes rancid in the freezer of course, but much slower, is good for a year or so).

The rancidity thing is not just a taste issue -- actually I kind of *like* the taste of rancid butter, due to nostalgic memories of the really really (in retrospect) awful fries we used to occasionally get as a treat at the pool when I was a little kid -- it is a health issue, as detrimental things happen to the vitamin content and to the types of fats in the butter.

I'd say freeze it or clarify it.

Pat

 

[Icu4dzs]

I got one of those butter bells but was told to use ICE WATER in it rather than plain tap water. Of course there is the concept of "stuff in the water" such as bacteria, viruses and a whole host of unwanted organic substances of all descriptions.
The cleaner and colder the water the longer the butter will last on the table but when it is soft, you tend to use more of it than maybe you should...LOL
Regardless of what you do, the water storage of the bell is for very brief periods only. Freezing is the best for any long term storage unless you are able to get "powdered butter" from someone who sells it. Good luck

 

[Bettacreek]

Well, missed the sale darn it. But, the reason I didn't want to freeze or clarify was because, well, I have VERY limited freezer space (think two regular over-fridge freezers for five people) and I wanted spreadable butter. I see clarified butter as more of an oil than butter, lol.