Can butter be frozen?

Girls, is butter to be deep frozen? Wow then will not crumble? And then I burst a little here - I asked to bring butter from the Finnish to the cream, but it is "salt is the norm" .. well, in general, it tastes like 2kg ... of course we'll gobble it up, but not right away ..

Girls, is butter to be deep frozen? Wow then will not crumble? And then I burst a little here - I asked to bring butter from the Finnish to the cream, but it is "salt norm" .. well, in general, it tastes like 2kg ... of course we gobble it up, but not right away ..

Lena, I always freeze.
Nothing happens to him, the same plastic.
I buy packs of 250 grams. Immediately 5-6 pcs .. to always be at home.
I just forget about 1 pack. And we should have it all the time.

Lena, the same material is used for food
I have never seen any indication that it should not be heated. The bags have no smell even when heated.
Everyone decides for himself, permissible-not permissible

package. The only question is, is it harmful?

It depends on which package to take. If you take a special bag for baking (or a sleeve, then nothing will be harmful. And if you take a simple shopping bag, a T-shirt, you cannot heat it to a boil).
I was especially interested in this issue, because I have a recipe for Liver sausage, and they advise me to cook it in a T-shirt bag. I don't remember where I found this information, but I didn't cook it in a packaging bag.

[Aunt Besya]

Aunt Besya, perfectly tolerates freezing oil, fill it with the necessary blocks, put it in separate packages, it is stored for a long time without loss of quality, it has been checked, I take oil for several years, always several packs in a freezer bag. do not doubt!

There are special bags for vacuum dispensers, in my opinion, they are up to 130 degrees, maybe more - I don't remember, in general you can cook exactly, vacuum it, sealed it and you can cook it.

From the description about bags for vacuum machines I found: The high strength of the bag allows freezing, use in a microwave oven, cooking using Sous-Vide technology.

cooking using Sous-Vide technology.

And this technology just implies a temperature up to 75-max80 degrees, so boiling disappears.

[Anna]

AnnaThe microwave assumes 110 degrees. And boiling in water is 100, so it fits.

[Larissa]

Girls, is butter to be deep frozen? Wow then will not crumble?

Lena, I always freeze.
Nothing happens to him, the same plastic.
I buy packs of 250 gr. Immediately 5-6 pcs .. to always be at home.
I just forget about 1 pack. And we should have it all the time.

I like Larissa, I buy butter packed in foil packaging. We only have packs of 180 gr. I always take it with a margin and put it in the freezer. Stored perfectly. It can be stored like this for several months. Earlier in winter, oil usually went up in price and I always gained with a margin. Only I also packed a few more packs in cellophane. bags for tightness.

And I just threw it .... ruined ??

And I just threw it .... ruined ??

No, the butter won't go bad. But it is better to keep in pieces of the right size. Let's say you need 300-500 gr. for the cream, I take this amount out of the freezer for a day. And it is difficult to cut off the right amount from a large frozen piece of butter, you may need to defrost it slightly. And the remnants of slightly defrosted butter, which are not needed, are frozen again.This can be done several times, as the oil is needed, which will be reflected (repeated freezing) on ​​its quality not for the better. As soon as the first time you need oil, you need these two kg. pack into pieces of the desired weight.

[Elena]

Elena, I store homemade butter in the freezer in large pieces (about a kilogram each). But I bought such pieces from a milkmaid. And I freeze the factory one in portions. Nothing crumbles.

Ludmila, that's right, portions are more convenient. I'm going to share everything at home.

and it is "normal salt" .. well, in general, it tastes like 2kg ... of course we'll gobble it up, but not right away ..

So you can put salted butter in cookies (if I understood correctly that it is salty). And in a cake, if the recipe requires butter. (Confectioners advise adding salt to sweet baked goods: it emphasizes the taste)