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butter is going off

post #1 of 15
Thread Starter 

I don't typically buy butter and store it, I only buy as needed and keep it in the fridge inside a ziploc baggie.  My mother bought some for me a few weeks ago (she's more of a bulk-buy person) and so I stored it in ziploc in the freezer.  I took one out yesterday and had some today on toast.  It was icky.  It smelled bad.  This never happens in the fridge even if I keep it in there for well over a month.  Has anyone noticed this with butter in the freezer?

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post #2 of 15

Did you smell it before you put in the freezer? I imagine it was turning prior to being put in the freezer.

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post #3 of 15

butter picks up odor quite readily.  I suspect it got skunked before you got it.

 

I buy butter on sale - I think I have 5-6 pounds in the freezer; store shelf to direct to -10F - never had a prob.....

post #4 of 15

Either it was turning as you were freezing it.

That or it absorbed the smell of other food products. 

Dont mean to sound like i am blaming your mother but maybe something happened to it that she hadnt noticed.

 

Did you taste it? If so did it taste bad or was it just the smell? 


Edited by KaiqueKuisine - 1/15/14 at 12:11pm

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post #5 of 15

I freeze butter all the time, it WILL pick up odors in the freezer so I vacuum bag it. Zip lock bags might let some odor penetrate.

post #6 of 15

I freeze my butter as well Miss KK, but never have I had such a problem.

@Koukouvagia when you say icky, was it fish or meat or ...

If Mom bought it at a warehouse club, ie Sam's or BJ's it's possible that was close to it's 'sell by' date?

post #7 of 15

Koukou, could it be salted butter? Salt works as an anti-freeze agent.

I often freeze butter, always unsalted, I don't even buy salted butter, it has a reputation over here of being older butter, commercialized after adding salt.

 

I even cut fresh butter in thick slices and freeze them side-by-side in a plastic bag. Whenever needed, I take a slice out, the rest stays safely in the freezer.

post #8 of 15
Thread Starter 

It was salted butter and it was not bought from a warehouse.  I used one of the butter right away before freezing the rest and didn't notice any odors.  It doesn't smell like it's gone bad, it just doesn't taste good at all, it tastes like it's been frozen.  It's very upsetting because it's my favorite butter and it's not cheap.  Don't know what to do with it now.

 

I have frozen compound butters that contain salt before and haven't had this problem.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 15

I freeze it regularly never noticed any of that.

post #10 of 15

This interesting topic made me look a bit further on the world wide web. I was told to avoid using salt and alcohol in stuff that was going to be frozen because both agents prevent said stuff from freezing properly. However, that doesn't seem to be the problem anymore when searching for facts on freezing butter. I searched on Dutch and French websites and all I can say is that most resources contradict each others facts.

 

What I did learn is that;

- butter is affected by air and light; always keep it well packed, also in the fridge or it will go rancid (we knew that, didn't we?)

- when freezing butter, best to cut large pieces in smaller ones and pack each piece tightly

- keep nicely packed said pieces of butter in an airtight plastic container to avoid the butter from picking up other flavors from the freezer

- butter keeps well in the freezer, also salted one. Most websites are contradictory on the period that butter can be kept in the freezer. Salted and unsalted butter have different storage times. A Dutch website that seems to be somewhat scientific says 3 months for salted butter, 6 months for unsalted. Other websites say exactly the opposite and publish very different storage times, up to one year for salted butter...!

- that same Dutch website says to avoid to store salted butter in the freezer since salt speeds up the oxidation process (sounds very right to me)

 

- All websites from resources in France say that salt in frozen salted butter can seriously alter the taste of butter, kind of makes it much too strong tasting. Not one resource publishes why. Salt does it, of course, and then?

 

Don't know what exactly "salted butter" means in the US. Over here we have 2 kinds; lightly salted (mi-sel) with a salt content lower than 3% and the common salted butter which has 3% salt or more.

Many websites advise to add your own salt to butter so you can choose which salt to use and to dose your own salt content.

When I come to think of it, 500 grams of butter (1 lb) has a full tbsp. of salt in it (1 tbsp is 15 grams, around 3%). That seems like quite a lot!

post #11 of 15
Thread Starter 

It's true that there is so much conflicting information out there.  But I'm not freezing my butter anymore, I took the necessary precautions of wrapping it in plastic and it didn't work.  6lbs of kerrygold butter ruined.  Never again.


Edited by Koukouvagia - 1/17/14 at 9:08am

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 15

Miss KK, I've heard alot about kerrygold butter, is it delish? I love butter!  What a shame to lose that much...

post #13 of 15

Kerrygolf . . .

 

check the dates.  it's in the deli-fridge case at my market.

 

it's always well aged - and the twice I've bought it produced severed disappointment.

 

I don't even think about it anymore.

 

otoh, our oldest lives in an area with high disposal income and much softer sensitivities to price - she buys it and doesn't have a problem.  perhaps just a "inventory turnover" issue?

post #14 of 15
-------- 

Edited by Cerise - 1/17/14 at 11:21am
post #15 of 15
Thread Starter 
I love kerrygold butter, best I've tasted

"You are what you eat, so don't be fast, cheap, easy, or fake."

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