You can, but it may affect the taste and the texture.
Sam is a trusted home cook.
Instead of freezing it again; transform it. Make Ghee/Clarified Butter.
Just simmer the butter until the milk solid start forming. Skim of the scum, keep simmering on low until the water boils out. You're left with pure butter fat with no moisture. Filter through cheese cloth or a fine strainer into a jar. It will keep for months at room temp, and longer in the 'fridge. Also it has a nutty flavor--which can be deeper if you simmer it longer when you make it. Another bonus is that smoke of this is much higher than butter so it can be used at higher temp for veggies and other quickly fried thing. It's especially good for sauteing fish.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)