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How to cut frozen butter?

fldhkybnva Nov 7, 2012 09:34 AM

A few of my favorite European-style butters were on sale last week so I grabbed a bit more than I will be able to use for a while. I imagine it will last me a year or more, so I figured it'd be best to freeze it. I mostly use butter in cooking (sauteeing, steak topper, etc). vs baking However, I'd like to use a pat here or there. Is it relatively easy to hack off a chunk when I need it?

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  1. meatn3 RE: fldhkybnva Nov 7, 2012 09:52 AM

    It isn't that hard to cut off a piece. It is hard to cut off a precisely measured piece. Perhaps you could divide it into useable sizes and then freeze?

    1. p
      Puffin3 RE: fldhkybnva Nov 7, 2012 09:55 AM

      I'd melt a pound at a time and turn it into 'ghee'. IMO.

      1. melpy RE: fldhkybnva Nov 7, 2012 09:56 AM

        Do you always freeze
        Your butter?

        I would leave one pack out and freeze the rest and take out a new pack as needed instead of storing it in the freezer even after you open it.

        2 Replies
        1. re: melpy
          fldhkybnva RE: melpy Nov 7, 2012 10:01 AM

          Nope, never frozen butter but with so much that I can't use in a few months I thought it'd be best to keep it fresh.

          1. re: fldhkybnva
            melpy RE: fldhkybnva Nov 7, 2012 03:09 PM

            Right. So keep one out and as you get to the end if it put a new one in the fridge from the freezer.

        2. i
          InSearchOfTacos RE: fldhkybnva Nov 7, 2012 10:02 AM

          i would just grate off the quantity you need if you want to keep it frozen

          1. fldhkybnva RE: fldhkybnva Nov 7, 2012 10:08 AM

            How long would it last in the fridge? I don't think I've ever had butter that 'went bad.'

            5 Replies
            1. re: fldhkybnva
              LindaWhit RE: fldhkybnva Nov 7, 2012 10:50 AM

              I wouldn't keep butter in the fridge for a year. Are these European butters in sticks or in half-pound or one-pound blocks? I freeze butter all the time, and pull out a pound (4 sticks) at a time and put them in my fridge. A stick will get taken out as needed and put into the butter tray for use as needed.

              1. re: LindaWhit
                fldhkybnva RE: LindaWhit Nov 7, 2012 10:56 AM

                They are in one-pound foil wrapped blocks.

                1. re: fldhkybnva
                  LindaWhit RE: fldhkybnva Nov 7, 2012 11:06 AM

                  If you want smaller "pats" to use, I would cut each 1-lb. block in thirds, and then cut those thirds into 4 pieces for freezing on parchment or waxed paper. That sounds like a reasonable size for what you're looking to use them for.

                  1. re: LindaWhit
                    fldhkybnva RE: LindaWhit Nov 7, 2012 11:50 AM

                    I think this is my solution, thanks.

                    1. re: fldhkybnva
                      LindaWhit RE: fldhkybnva Nov 7, 2012 11:59 AM

                      You're quite welcome. Good butter is a treasure.

            2. TeRReT RE: fldhkybnva Nov 7, 2012 10:27 AM

              'like a hot knife cutting through butter'

              I would portion 1lb of butter into 4 sticks, that way your have your sticks premeasured, and then individually wrap, it would be much easier to cut a chunk off a stick then an entire block. Run a knife under hot or boiling water and slowly but surely it should cut through the butter fine. Or leave it out on the counter for 15 minutes and I am sure it would be easier to cut through.

              That said, I have never found it necessary to freeze butter myself, just depends on your turnover

              1. f
                FrankJBN RE: fldhkybnva Nov 7, 2012 10:32 AM

                "Is it relatively easy to hack off a chunk when I need it?"

                Yes.

                1. Lotsofscots RE: fldhkybnva Nov 7, 2012 10:38 AM

                  I freeze butter all the time and keep a pound in the fridge for daily use. When I've needed to get some frozen butter into immediate use the quickest way is to grate it using a regular size grater. I don't do it for company, because those pats are much prettier, but grated butter works fine, even over toast. It melts quickly!

                  1. LindaWhit RE: fldhkybnva Nov 7, 2012 10:48 AM

                    Cut it into the chunk size you want, and freeze on parchment or waxed paper. They can then be popped into a ziploc bag for use when you need it.

                    1. applgrl RE: fldhkybnva Nov 7, 2012 11:00 AM

                      I know it's after the fact, but before I freeze it I use a cheese cutter to get even portions. It's the cutter that has a wooden or marble platform, and an arm with a wire (piano or guitar string).

                      You could partially thaw the butter, cut and re-freeze: I've done that before.

                      1. ipsedixit RE: fldhkybnva Nov 7, 2012 02:58 PM

                        Hot knife.

                        1. Bacardi1 RE: fldhkybnva Nov 7, 2012 03:27 PM

                          As other posters have suggested, simply run a knife under hot water for a couple of minutes. The old adage "like a hot knife through butter" is one of the truer ones - lol!

                          1 Reply
                          1. re: Bacardi1
                            fldhkybnva RE: Bacardi1 Nov 7, 2012 03:33 PM

                            haha, yea, the obvious solution.

                          2. Chemicalkinetics RE: fldhkybnva Nov 7, 2012 09:06 PM

                            I agree with others. I would partition your butter now. Leave one in refrigerator, and the rest in freezer. Good luck.

                            1. greygarious RE: fldhkybnva Nov 8, 2012 06:46 AM

                              Butter freezes just fine, but fats do pick up refrigerator odors so for long storage do pop the package into a freezer baggie or wrap an added layer of aluminum foil tightly against the packaging.

                              1 Reply
                              1. re: greygarious
                                fldhkybnva RE: greygarious Nov 8, 2012 06:52 AM

                                Great, thanks for the tip. I wrapped them in freezer paper and then in plastic freezer bags.

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