HOME > Chowhound > Home Cooking >

Discussion

How to cut frozen butter?

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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. I'd melt a pound at a time and turn it into 'ghee'. IMO.

      1. 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

          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

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

          1. 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

              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

                They are in one-pound foil wrapped blocks.

                1. re: fldhkybnva

                  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

                    I think this is my solution, thanks.

                    1. re: fldhkybnva

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