[Sca-cooks] Re: Sca-cooks freezing butter

[Tara Sersen Boroson]

I imagine in past times, one would wash store bought butter to wash out 
the salt that was used as a preservative, as was mentioned by in 
previous post.  Or else maybe the recipe was referring to using homemade 
butter, and mentioned it to make sure the butter was well washed? 

I've left both store bought and homemade, raw butter out on the counter 
to keep it soft.  In cool-ish temperatures, it will keep for a long 
time.  In summer temperatures with no a/c, store bought will go rancid 
in about a week.  Raw butter will become progressively more sour until 
it's... distasteful due to the natural bacterial cultures, but if it's 
well washed, it shouldn't go rancid, or at least it won't go rancid 
before it's too sour to eat anyway ;)  (There's a clear difference 
between rancid and sour milk or butter.  Sour is, well, tart and maybe a 
little gamey.  Rancid is FOUL.)

I've frozen both store bought and homemade raw butter with no apparant 
loss of quality.  In fact, I really ought to freeze some of my last 
batch of homemade butter.  Since I've gone gluten free I'm not doing 
much baking this Christmas, so I'm not going through it very quickly...

-Magdalena vander Brugghe

-- 
Tara Sersen Boroson

'Normal' is getting dressed in clothes that you buy for work, driving through traffic in a car you are still paying for, in order to get to the job that you need so you can pay for the clothes, car, and the house that you leave empty all day in order to afford to live in it. -Ellen Goodman

[T]o admit authorities, however heavily furred and gowned, into our libraries and let them tell us how to read, what to read, what value to place upon what we read, is to destroy the spirit of freedom which is the breath of those sanctuaries. -Virginia Woolf