Saving butter

[Beusho]

I was looking into getting a butter crock as I use butter but not frequently enough and wanted to extend it's shelf life. Then it occured to me why not use a food saver resealable vacuum bag, the ones with the circular vacuum pocket you can reseal. I've seen a bunch of 'best butter dishes' but this seems to be a better way to do it. Any reason why this wouldn't be the best way, it would suck out all the air

[Maison Rustique]

I've never tried that but now I'm curious.

[Smithy]

5 hours ago, Beusho said:

I was looking into getting a butter crock as I use butter but not frequently enough and wanted to extend it's shelf life. Then it occured to me why not use a food saver resealable vacuum bag, the ones with the circular vacuum pocket you can reseal. I've seen a bunch of 'best butter dishes' but this seems to be a better way to do it. Any reason why this wouldn't be the best way, it would suck out all the air

 

Would it perhaps dry the surface of the butter as air (and moisture) are pulled out during the sealing? One way to find out!

[KennethT]

I always just saved butter in the freezer - if wrapped in foil and then plastic, it lasts practically forever that way.  Some smells can go through plastic, which is why the foil wrap is important.  @Smithy I wouldn't worry about the surface drying out - once the plastic (or foil) comes in contact, no more moisture will leave.  Leaving it uncovered will have it dry out much faster.

 

Anyway, if I were to save it in a vacuum bag, I would use a mylar one which would have the benefits of foil and plastic all in one.  Otherwise, I think a completely sufficient method would be to wrap in foil then put in a ziplock bag and get rid of excess air via displacement.

[gfweb]

I find it lasts forever in the fridge with no special care other than the wrapper it came in

[TdeV]

I have a butter crock and if the butter doesn't get used, it goes off - usually the thin smears up the side of the crock, or when the crock is mostly empty.

 

New butter I divide into smaller pieces, wrap in parchment, then the original foil. Then put the butter into a ziplock, remove some air, then into the freezer. This lasts a very long time.

 

[Duvel]

21 minutes ago, gfweb said:

I find it lasts forever in the fridge with no special care other than the wrapper it came in

 
That for months 👆

 

Freezer for years …

[AlaMoi]

in the cooler months, I use a "butter bell" on the table, at room temp.

it has a water seal to keep butter 'fresh'

 

dates back to my 1960's experience in Europe.  eggs on the counter, butter in the bell.....

 

does not work for me in the warm months - the ambient temp is high enough that the butter sags and falls out of the inverted bell . . .

 

[TdeV]

My house is a couple of degrees higher than normal today (warmish outside, heat still on).

 

For me, the butter fell out of the bell today. Not happened before (I think). But when I smushed the defrosted butter into the bell this morning, I didn't push it up against the walls (also unusual).

 

Live and learn!

[liuzhou]

To an extent it depends what sort of butter we're talking about. I only usually buy salted butter, which is difficult to find here, so I buy a few packs at a time and freeze them.

 

The one in current use just goes into the fridge in its original packaging and lasts as long as it takes me to get through it. Certainly weeks. 

 

Living in the tropics, I'm careful not to leave it out any longer than necessary.

 

Unsalted butter I'd be more careful with. Also with my annual treat of artisanal French butter imported at great expense

 

!