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How Long Does Fresh Butter Keep?

Over at the Food Porn* community, a wonderful poster kay posted instructions (with pictures!)on how to make your own fresh butter.

How long does fresh butter keep in the fridge? We don't use a lot of butter, but we do use it frequently, so I would like to make enough without making so much that I waste it by throwing it out.

There is conflicting information when I googled it. Some sites said 2 weeks, while others said a few days. Anybody have any experience with it?


(*not sure how to link directly to a community, sorry)

Comments

( 21 comments — Leave a comment )
amerynn
Oct. 7th, 2008 08:15 pm (UTC)
I don't know the answer to your question, but you directly link to a community by using the same method as linking to a user, just replace "user" in the code with "comm"
mellybrelly
Oct. 7th, 2008 08:18 pm (UTC)
you can actually just use "user" with communities too. I think lj changed it a few years ago.
amerynn
Oct. 7th, 2008 08:20 pm (UTC)
ah, nifty!
mellybrelly
Oct. 7th, 2008 08:22 pm (UTC)
I know! I used to always do the code wrong before. :P
tawandaspirit
Oct. 8th, 2008 03:32 am (UTC)
Danke
aahhh ha! Thanks for the tip!
mellybrelly
Oct. 8th, 2008 03:33 am (UTC)
Re: Danke
no worries!
mellybrelly
Oct. 7th, 2008 08:19 pm (UTC)
I find that butter lasts less than a week out of the fridge, but I've never had it go bad in the fridge. I'd say you could definitely keep it for weeks.

We used to make butter by putting it in a jar and shaking it. Her way is much less labour intensive!
(Deleted comment)
injectionfairy
Oct. 7th, 2008 08:39 pm (UTC)
I never knew you could freeze butter! This is awesome! There is a great butter by Land O Lakes I like to buy made with canola oil. That's what I usually buy and stock up when it's on sale. Think that'd freeze ok? Have to try it.
antikythera
Oct. 7th, 2008 08:52 pm (UTC)
We've always frozen it. When I was a kid we lived out in the middle of nowhere, and would go into town once a week for groceries. Things like butter would be bought in quantity when on sale, and frozen. No harm done at all. Oh, and if you try to butter your toast with frozen butter, you use less butter. ;)
breakableheart
Oct. 7th, 2008 09:01 pm (UTC)
Oh yes, freeze away!
jennifer19
Oct. 7th, 2008 09:15 pm (UTC)
We freeze butter all the time at my job (Domestic violence shelter). We buy everything in bulk as much as possible and butter freezes incredibly well. :-)
junni
Oct. 8th, 2008 02:48 am (UTC)
Regular butter does indeed freeze well, but I wouldn't do it with the Land o Lakes canola oil. Assuming this is the stuff that has the burgundy lid (or did when I bought it), it won't freeze well. I did this once, and it separated something awful (yes, it was fully thawed).
tawandaspirit
Oct. 8th, 2008 03:38 am (UTC)
What do you use to wrap it? Waxed paper? Would I have to wrap it in waxed paper and then store it in a freezer bag? Can it get freezer burn.

This is great news that butter freezes well. I can't wait to make some!
kisekinotenshi
Oct. 7th, 2008 08:49 pm (UTC)
I saw something not long ago in a gourmet cooking magazine about storing butter in water in the fridge, that was supposed to keep it fresh much longer than simply wrapping it in wax or plastic. I honestly can't remember what it was, though. x.x
ionracas
Oct. 7th, 2008 08:55 pm (UTC)
Butter keeps ages. I don't even keep my butter in the fridge, and it lasts weeks. The fat content is so high, it keeps like an oil. Just keep it out of sunlight.

In the Natural History Museum in Dublin, there is some butter that was found in a bog wrapped in straw, from neolithic times, and it was still preserved.
jeni
Oct. 7th, 2008 10:47 pm (UTC)
If you can get all the buttermilk out of your butter, it will theoretically last for quite awhile - weeks at the least. I've had commercial butter last for several weeks at room temperature, and indefinitely in the fridge.

However, I've made my own butter for a couple of years, and find that I still can't work out all the buttermilk. Even well rinsed, salted, and pressed, some pockets of buttermilk remain. I found that in practice, whatever butter I made lasted about a week in the fridge, and less than 24 hours at room temperature. I suppose it would last longer if I had a real butter press, but I haven't been able to find one. YMMV, of course.
tawandaspirit
Oct. 8th, 2008 03:35 am (UTC)
::scratches head:: What is YMMV? I feel so stupid sometimes for not knowing all the internet lingo. I wish they made an "Internet Speak for Dummies" book :)
jeni
Oct. 8th, 2008 04:02 am (UTC)
"Your mileage may vary." =)

I find that acronymfinder.com helps me a lot when I run across a acronym I don't know.
iamsuperkate
Oct. 8th, 2008 04:03 am (UTC)
hmm. i googled a butter press, and got this:
http://www.rubylane.com/shops/annasantiques/item/2936

how does that work?? my mom has several of these floating around her house! does this really help get buttermilk out, or is it just for making my butter pretty under my awesome domed butter dish?
jeni
Oct. 8th, 2008 04:39 am (UTC)
The antique ones are pretty - I own a couple myself - but not real sanitary (who knows where they've been in the last 100 years?). I've not been able to find modern ones, other than ones purely for decoration, but I've been told they exist.

The basic idea is that you rinse your butter curds, salt them if you like (preferably using non-iodized salt - I like a teaspoon of salt per pound of butter), scoop them into the press and press all the buttermilk out. Butter, being a saturated fat, doesn't easily go rancid. It's the buttermilk that spoils quickly, and squeezing as much of that out as possible means the butter will stay fresher, longer. Freezing can halt that process as well, but it's hard to spread frozen butter. Storing the end result in water also helps, but you won't be able to keep it salted, and it only delays the spoilage a few days.

Given the price of cream these days, it's not really cost-effective to make your own butter, but it's a lot of fun and the results are heavenly!
evelynsworld
Oct. 8th, 2008 11:32 am (UTC)
pretty much indefinitely, as long as none of it is exposed to air. Exposed bit goes kinda bad, but if you chop it off, there's perfect butter under it.
( 21 comments — Leave a comment )

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