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.
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