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.
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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.