Butter user here, too. I've pulled frozen unsalted butter out of the freezer over a year later, and there's no difference in taste. I just buy it and chuck it straight into the freezer.
Gave up on margarine and other butter substitutes years ago, when I could not pronounce many of the ingredients. They also had more sodium than I wanted, and since I didn't know exactly how they processed all those ingredients, I am more comfortable using butter and cold pressed olive and canola oils.
My doctor is still amazed at how low my cholesterol is. I just say, good genes and I limit the chemically processed stuff. Margarine is definitely chemically processed.
"The greatness of a nation and its moral progress can be judged by the way its animals are treated." -- Mahatma Gandhi
Back when I was still running my restaurant, the local dairy would give me ten gallons of heavy cream every couple of months .....
.... and I would whip up about 10 to 20 pounds of home made butter from the cream.
I made about half of the butter as "Sweet" butter and the other as regular salted butter..
I would shape the butter into one pound bricks and put them into zip-lok baggies and then freeze them..
The frozen butter bricks will keep for up to a year with no problem..
John
John Harrelson
Carson City, Nevada
fulltime since 1977
93 Ford 350 4wd Diesel
95 Prowler 30.5 ft 5th wheel w/slide
TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved. The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
jim isham wrote: We also freeze butter when it's on sale and we've been doing this for years with a mixture of butter and canola oil to reduce cholesterol.
Better Butter
1 lb. butter, softened
2 cups canola oil
Blend 2 sticks of butter and 1 cup of oil at a time in blender.
I've also seen the recipe using olive oil. It spreads easier than butter straight from the fridge.
I have done this too, and keep in a decorative crock in the refrig. Works just fine. Spreads well, tastes like butter, all the fat, but half the cholesterol.
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