Forum Nav More Forums | All New Posts | New Thread

Clarified Butter?

#1
Rating: 0
6/24/07 at 7:08am
  • Joined: May 2006
  • Location: Chester, UK.
  • Post Count: 44
Is it OK to store "Clarified Butter" in a refrigerator and if so, about how long do you think it might last?.

maxon8
Export to Wiki
#2
Rating: 0
6/24/07 at 7:28am
  • Joined: December 2004
  • Location: Mn. From Wisconsin
  • Post Count: 348
How much clarified butter ? If it is pure clarified butter then it will last longer than you need to store it in the fridge. Freeze it if you need longevity.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Export to Wiki
#3
Rating: 0
6/24/07 at 8:15am
  • Joined: June 2007
  • Location: Montréal, Québec, Canada
  • Post Count: 731
I concur with Ma Facon....
That is exactly what I would say but personally, I would freeze without hesitation.

Luc

I eat science everyday, do you?

Export to Wiki
#4
Rating: 0
6/24/07 at 12:14pm
  • Joined: April 2007
  • Location: West Virginia,wild&wounderful
  • Post Count: 141
Maxon8;clarified butter will last,if you cook with regularity,a lot longer withhout refridgeration than you will need to concern yourself with. Done properly there are'nt any milk solids to go rancid. Now if you made 50#s freeze half..lol...good cookin...cookie ;)
Export to Wiki
#5
Rating: 0
6/24/07 at 5:05pm
  • Joined: May 2006
  • Location: Chester, UK.
  • Post Count: 44
Thank you for the replies, I think I will use and then freeze.
maxon8
Export to Wiki
#6
Rating: 0
6/25/07 at 4:57am
  • Joined: August 2004
  • Location: Minnesota
  • Post Count: 936
I make a huge batch of clarified butter, let it set in large covered pyrex 8 cup measuring cups overnight in the fridge. It is easy to scrape off the bottom where the milk solids are still wet. I've already skimmed the top while heating it on the stovetop.

Then I break it up into chunks and weigh out 250 g into Foodsaver baggies. With a little practice I can pretty nigh hit 250 g in one chunk. Then I vacuum seal the pouches.

Anyway, I just used a 250 g baggy dated almost 2 years ago, and it was fresh as yesterday.

doc
Export to Wiki
#7
Rating: 0
6/25/07 at 6:24pm
  • Joined: June 2007
  • Location: Montréal, Québec, Canada
  • Post Count: 731
Deltadoc,

Congrads on your 500th post!
Luc

I eat science everyday, do you?

Export to Wiki
#8
Rating: 0
6/26/07 at 4:48am
  • Joined: August 2004
  • Location: Minnesota
  • Post Count: 936
That's it?!?!? No free dinner? :)

doc
Export to Wiki
#9
Rating: 0
6/28/07 at 7:16pm
  • Joined: May 2001
  • Location: New York, NY
  • Post Count: 4,189
I'm finally getting close to finishing the clarified butter I've had in the fridge since I made it on October 31, 2005, when I did two pounds' worth of whole butter. I had it packed into a couple of glass jars; when I used up one, I opened the other. That's the bit I'm finishing now (having recently transferred it to a much smaller clean jar).

So you see, it can last a long time in the fridge. When you remove the milk solids and water, you take out the substances that are likely to turn rancid or help mildew to develop.

The important things to remember so that it keeps are:
  1. Always use a clean implement to take some out of the container.
  2. Don't let anything else fall into the container.
Both of these will keep the butter from getting contaminated with something else that can go bad, and then the mold or whatever attacks the butter.

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

Export to Wiki
#10
Rating: 0
6/28/07 at 7:40pm
  • Joined: June 2007
  • Location: Montréal, Québec, Canada
  • Post Count: 731
Sheepishly, I raise my index finger to bring a clarification....

Clarified butter will go rancid if not refrigerated nor sealed. Rancidity is when fats react with air. Neither the milks solids nor water makes this process happen. Natural vitamins found in butter (particularly Vit E) will delay rancidity.

These points are extremely important (Suzanne instincts and experience shines)!!
The important things to remember so that it keeps are:
  1. Always use a clean implement to take some out of the container.
  2. Don't let anything else fall into the container.
Any contamination by proteins (either the milk solids or meat, etc..) is a hazard for developing botulism among others.

(leaves the room....)

Luc

I eat science everyday, do you?

Export to Wiki
Forum Nav More Forums | All New Posts | New Thread