Can You Refreeze Butter? - The Ultimate Guide

Butter is one of those wonderful foods that makes everything taste better. Used in cooking, as a spread or in baking, butter is as versatile as it is delicious.

However, if you’ve gone overboard on buying butter on sale at your grocery store, or you’re not using butter fast enough, you may be wondering if you can freeze butter.

The answer is yes, you can actually safely freeze butter for later use.

Then you may thaw the butter and realize that, once again, you’ve bitten off more than you can chew. Can butter be refrozen?

There is nothing inherently wrong with refreezing butter. It doesn’t have to spoil the butter, but it can have a negative effect on the quality of the butter, reducing its flavor and sometimes changing its consistency as well.

Here’s everything you need to know about freezing and refreezing butter.

Freeze butter

Fresh butter can be perfectly frozen, and you can expect great results if you freeze it while it’s fresh. Butter has a shelf life of approximately four months in the refrigerator, but can last a year or more if frozen. This gives you more time to consume your butter.

If the butter is kept frozen all the time, it will be safe to eat after a year, but you may notice that the butter is starting to show signs of freezer burn.

When storing butter in the freezer, you should keep it away from odorous foods, such as onions, as butter tends to pick up the smell and flavor of the food around it, and this doesn’t work as well when butter used for cookie baking has a garlic flavor.

Frozen butter can be easily thawed for use, and can be left to thaw on its own for a few hours.

Freezing butter is a great way to stock up on sales, and it’s completely safe to do so.

How to freeze butter

Freezing butter is very easy. If it is in its original box or packaging, you can put it in the freezer as it is . In this way, it will be easily identifiable and will have the expiration date still on the container so that you can refer to it later.

The original packaging of the butter should be adequate to prevent freezer burn, but you can put it in a freezer bag if you plan to keep it in the freezer for a longer period of time, and this will add some extra protection for prevent the butter from picking up other odors and flavors from other foods in the freezer.

If the butter has been removed from the box or wrapper before freezing, you can wrap it in aluminum foil or plastic wrap, then place it in a freezer bag or an airtight container to freeze.

If you want to freeze smaller portions of butter, you can cut it into sticks and wrap them individually, then place them all in a freezer bag. This will save you having to defrost an entire block of butter when you only need a small amount.

Defrost butter

The safest way to thaw frozen butter is to place it in the fridge overnight.  This way it will not be in contact with any heat and will remain cold while it thaws.

If you need to defrost the butter quickly, you can microwave it for 10 seconds, then flip it over and heat it for another 10 seconds.

If it starts to melt, remove it from the microwave.  Some recipes call for frozen butter and others call for melted butter, so check what state your butter needs to be in and adjust your thawing methods to suit.

Another great trick to quickly defrost butter is to grate it while it’s frozen.  Remove some of the wrappings and grate the butter with a cheese grater. Grated butter will thaw much faster and be easy to use once it has softened.

You can also run the frozen stick of butter through an egg slicer and place the butter slices on a tray.  They will soften in no time and are easy to pick up and place on the bun or a burger bun.

Refreeze butter

Freezing butter is not a problem, but you may be nervous about refreezing butter that has already thawed. There is no direct answer to how good this is for butter, and it depends on how the butter was thawed and handled.

When you freeze something, the cells in the walls of the products break down, so frozen butter will not taste the same as fresh butter. When you freeze, thaw, and refreeze butter, more cells break, allowing more moisture to seep out of the butter, ultimately changing the integrity and flavor of the butter.

The other problem with refreezing butter is bacteria. Butter that is frozen and then thawed will grow harmful bacteria much faster than fresh butter, and the bacteria begin to thrive once the butter begins to thaw.

Refreezing different types of butter

All types of butter can be frozen, but some differ when it comes to refreezing. Here is a list of the different types of butter that exist and whether or not they can be refrozen once thawed.

Salted butter

Salted butter contains 2% salt, and is a common butter for cooking and spreading. The extra salt in the butter allows it to keep longer in the fridge, so you won’t need to refreeze it if you know you’ll be using it in a month or so.

When refreezing salted butter, the salty flavor may intensify after the second freeze , as more liquid will be lost through the freezing process which breaks down the cell walls. However, there is no problem refreezing salted butter if it is handled properly.

Semi-salted butter

Semi-salted butter contains 1% salt, and like fully salted butter, can be kept in the fridge after defrosting for a good few weeks. It refreezes well, but again you may notice that the butter tastes saltier after the second freeze, although this won’t be as pronounced as 2% salted butter.

Cultured butter

Cultured butter is unsalted butter in which a bacterial culture is added to the cream prior to the churning process. This gives the butter an older, spicier flavor. Freezing cultured butter once is fine, but you shouldn’t refreeze it.

With the extra bacteria, there is a greater chance of a bacterial infection after the first thaw, and this will only increase when you freeze and thaw it again. To avoid having to refreeze cultured butter, freeze it in small portions that won’t go to waste.

Special butter

Special butter is made with added herbs and spices, such as garlic or thyme. It is used in cooking to add a greater depth of flavor. The flavor of the spices or herbs can leach further into the butter during freezing and thawing, which isn’t a bad thing if you’re looking for a burst of flavor.

When refreezing and thawing, the butter can have a more powerful flavor, and you have to be sure of the ingredients that are being added to the butter to know if it will be okay to refreeze.

Whipped butter

Whipped butter has more air churned, so it has more volume, is smoother, and spreads easily on bread. It is not suitable for baking for recipes that call for regular butter.  Whipped butter can be frozen and thawed, but it will lose some of its air and not be as light as when fresh.

This will only get worse when refrozen and thawed, and the whipped butter will become thicker and less creamy over time. Refreezing is fine, but this will ruin the integrity of the overall whipped butter.

Ghee

Ghee is a clarified butter native to South Asia. The butter melts until the milk solids separate and settle to the bottom, where they brown. The butter is left to simmer until the water evaporates, giving it a longer shelf life and higher smoke point.

Therefore, ghee has a longer shelf life than most butters.  It’s okay to freeze and refreeze ghee, but it’s pointless, as straight ghee, without any additives, can keep good for about 12 months.  Freezing it once and refreezing it is not necessary if you are going to use it within a year.

How to keep butter fresh

Butter is always best when enjoyed fresh, but keeping it fresh isn’t as easy as many think.

Here are some simple tips on how to keep butter fresh, for the best flavor and quality.

• Refrigerate the butter immediately after purchasing it, and store it on the fridge shelves.
• If you store unwrapped butter in the butter compartment of the fridge, it should be used within a few days. If you are not going to finish it in that time, put only the amount of butter you need to cover a few days of use.
• If butter is left out at room temperature for too long, it can develop a rancid taste.
• Butter keeps best if left in its original packaging. The aluminum foil that wraps the butter helps prevent spoilage that occurs with exposure to air and light, and helps protect the butter from the aromas and flavors of other surrounding foods.
• If left unwrapped, both salted and unsalted butter will keep in the fridge for at least 8 weeks. Salted butter can last 4 more weeks as the salt acts as a preservative. However, it is safest to use the butter within 3 weeks of opening.
• Frozen butter should thaw for 6-7 hours in the fridge, or 3-4 hours at room temperature.
• Take out only the amount you are going to use for a meal, and return it directly to the fridge when not in use.

Freeze other dairy products

Sometimes you can find fantastic dairy deals at your local grocery store and you may be confused as to whether certain dairy products can be frozen and left for later use.

Here’s a list of different dairy products, and whether or not it’s safe to freeze them.

Cheese - Most cheeses can be frozen , but it’s important to note that freezing can affect the texture of the cheese. Blocks of cheese can become crumbly and dry when frozen and then thawed, so it’s a good idea to grate the cheese before freezing. If stored in a freezer bag, the cheese can be kept in the freezer for up to 2 months. The cheese should be thawed in the refrigerator overnight.

Milk - Regular milk and buttermilk can be frozen for up to 2 months, and must be thawed in the refrigerator. Both milk and buttermilk can separate after thawing, so you may need to whisk or shake the milk to mix it again. Frozen and thawed milk is good to use in cooked dishes.

Cream - Whether or not to freeze the cream will depend on how you intend to use it. The cream separates once defrosted and must be beaten to re-incorporate it. Whipped cream that has thawed after being frozen will not whip the same volume as fresh, so thawed cream is best used in casseroles for baking. You can also use mounded frozen whipped cream to top various desserts.

Sour cream - Do not freeze sour cream. It will become grainy and separate when thawed.

Yogurt - It is not good to freeze yogurt if it is to be thawed. It will become grainy and separate as well. However, frozen yogurt pops are great for a summer snack.

Cream Cheese - Full cream cheese can be frozen, but results will vary and it may have a different texture. It should be used quickly after thawing, and low-fat cream cheese should not be frozen.

How to avoid butter odors in the freezer

One of the drawbacks of freezing and refreezing butter is that it can pick up some unpleasant odors from other foods when it’s in the freezer. Butter has a tendency to steal any flavor or smell from foods stored around it, even when frozen, and this can completely ruin the flavor of your butter when it comes time to use it.

But there is a way around it. The best, and safest, way is to consume your frozen butter before it has time to absorb any aromas from its surroundings , which means your frozen butter should be used up within a few weeks. Although if you are looking for a longer storage solution, this is not always the best option.

If you want to insulate your butter from odors, you can choose from several options: you can wrap the butter in heavy-duty aluminum foil, or wrap it in several layers of strong plastic. You can then place the foil- or plastic-wrapped butter in a freezer bag for extra insurance, and try to remove as much air as possible from the freezer bag before freezing.

If you have a vacuum sealer, even better, as it will reduce the risk of any odor contaminating your delicious butter. Anything that is thick and completely covers the butter should do the trick to keep odors and flavors out.

Amazing foods that are safe to freeze

Don’t just stick with butter – grab all the great deals you can and freeze some extra foods to stretch your budget and make meals a little easier to prepare.

Here are some amazing foods that can be frozen.

Herbs - If your herb garden grows too fast, or you can’t use all the fresh herbs you bought at the store, you can simply pop them in the freezer.  The best way to do this is to place the herbs, whether it’s rosemary, parsley, sage, or thyme, in an ice cube tray and cover with water.  This can be tossed directly into stews, soups, or sauces. You can also freeze the herbs in tomato paste or olive oil instead of water.

Garlic - Before the garlic starts to sprout, you need to peel the cloves and mince them with a garlic press, add the minced garlic to a bowl and pour in a little neutral flavored oil, then place a teaspoon on a baking sheet. Pop the tray in the freezer, and once the garlic-oil mixture is firm, you can place the pieces in a freezer bag and toss them into stews and soups as needed. Garlic will keep for up to a month without losing its flavor.

Fresh Pasta - Surprisingly, fresh pasta can be frozen well. Freeze a pan full of uncooked pasta for about 20 minutes until the pasta is firm, then place the pasta in a freezer bag. The pasta will keep its integrity and flavor for up to a month in the freezer.

Raw Egg Whites - Raw egg whites can be frozen, but don’t freeze cooked egg whites. Pour the whites into an ice cube tray and freeze as is. Take out the frozen egg whites the day before using them and thaw them in the fridge overnight.

Related questions

How long can butter be frozen?

Salted butter can be frozen for up to 12 months, while unsalted butter can be kept in the freezer for up to 6 months. Make sure the butter is wrapped in its original wrapper, heavy-duty aluminum foil, or inside a heavy-duty freezer bag to ensure it stays as separate from other foods as possible, and to try to prevent freezer burn from ruining the integrity of the butter. the butter.

Can frozen butter go bad?

Once thawed, if the butter is left out at room temperature for too long, the oils in the butter can go rancid. It’s best to freeze butter in small batches to ensure you only use a small amount at a time, and you won’t have to refreeze unused butter.

How can you tell if the butter has gone bad?

It’s pretty easy to tell if butter is okay or not. If the butter has a discoloration, a sour odor, or a sour taste, you should throw it away. Once thawed, refrozen, and thawed again, butter can quickly harbor harmful bacteria, and any sign that butter is bad should be taken seriously. It is better to use smaller amounts and leave most of the butter in the freezer for later use.

Does real butter need to be refrigerated?

Stored at room temperature in an airtight container, real butter can keep good for about 2 weeks. If the room temperature is above 70 degrees Fahrenheit, the butter should be placed in the refrigerator. Unsalted butter keeps best in the fridge, so make sure you know what butter it is to better understand its handling and storage.

Refreeze butter

Freezing butter is fine, and butter can last in the freezer for a good few months. However, if you thaw your butter and realize you’re going to have to refreeze it, be sure to be careful handling it.  Try to keep it away from any contaminants and keep it as cold as possible . Wrap it in a protective coating to freeze, and place it in a freezer bag to be safe.

Although you can get away with refreezing butter after a first freeze, you should avoid freezing it a third time, as it will lose much of its quality and flavor