How long does compound butter last frozen?

[abefroman]

How long does compound butter last frozen?

Same as regular butter? or considerably shorter?

TIA

 

[boar_d_laze]

To some extent it depends on what you put in the butter to make it a compound. For instance, truffles won't handle freezing very well.

But your average, run of the mill compund, like maitre d'hotel, lasts pretty much indefinitely. It's a sort of a universal, "good-housekeeping" recommendation to use anything in a home freezer within six months; but I imagine you could go easily go a year without losing much quality in a stable freezer.

BDL.

 

[cape chef]

I personally would not go more than 6 to 8 weeks in the freezer.

The only way I would go longer is if i used a food sealer. Plastic wrap breaths so freezer burn will eventually affect it. IMHO

 

[abefroman]

Thanks! This is a merlot butter, and I think I put shallots and herbs in it to.

Its been in there about 4 months.

 

[just jim]

I used to fold a piece of plastic wrap in half then roll up the butter, in effect quadruple wrapping it, and store it for about 3 months with no problems.
Never stored it longer as I tried not to prep too much too far in advance.

 

[dc sunshine]

Many of the freezer cook books recommend wrapping in plastic then wrapping in foil - any real benefit to this? It's not porous, so maybe that could help with keepability.

 

[cape chef]

Hi DC,

Oxygen will still get in.

Basically, why would one need to keep a compound butter longer then a month or two

 

[dc sunshine]

Hi CC....answer to that one....frugality, or forgot it was there Things hide in freezers. Some of them unrecognisable

 

[i <3 vodka]

Everything lasts longer in a manual defrost freezer with chest type having a more favorable efficiency and temperature holding, but pose accessibility and space usage problems.

Temperature swing in auto-defrost freezers increase crystal growth.

I have a 5ft^3 China made cheapo chest freezer from Home Depot and it holds -10F fine.

 

[anneke]

I agree with CC. Fat absorbs all kinds of flavours and aromas, more than anything else in the freezer. Besides, most of us grab a quick slice of compound better and put it back int he freezer wiht a less than perfect seal, thus accelerating the process even further. Did you taste your Merlot butter? How is it?