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Expanding the shelf life of my recipe

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I use butter in my cheese straws which does not give it a very long
shelf life. It has been suggested that I use a food preservative BHT.
Still researching this. But if I were to use this preservative how much
would you add to a batch that calls for 3 cups of flour and 1 cup of butter?
Any advice would be appreciated...

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  1. Shelf life? Are you packaging these for sale in a commercial bakery or market? If so, tight cellophane packaging should keep them from getting stale too fast. I can't imagine butter being a problem with batches for home consumption. Loss of crispness if they aren't consumed within a couple of days would be more of an issue in the home kitchen.