There seems to be an upsurge of interest in waxing cheese for long term storage at the moment.
In a similar vein does anybody know if it is likewise possible to wax butter and is so are there any specialist techniques i.e. wrapper on/off, freeze first, wrap in muslin, etc. etc. or precautions to observe?
Waxing Butter?
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Ogre
Re: Waxing Butter?
Ian wrote:There seems to be an upsurge of interest in waxing cheese for long term storage at the moment.
In a similar vein does anybody know if it is likewise possible to wax butter and is so are there any specialist techniques i.e. wrapper on/off, freeze first, wrap in muslin, etc. etc. or precautions to observe?
Can't help, we're currently using stuff out of the deep freeze from 6 years ago tho.
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Ian
Re: Waxing Butter?
That is what we do. Ensure that it is in a foil, not paper, wrap and put it in the freezer where it seems to keep indefinitely. We rotate from there so haven't got to six years though.
I just though I might be missing a trick, but it seems not.
I just though I might be missing a trick, but it seems not.
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Yogi1kanobee
Re: Waxing Butter?
Have you thought about making ghee? It's dead easy to do and it keeps for months if not years.Ian wrote:That is what we do. Ensure that it is in a foil, not paper, wrap and put it in the freezer where it seems to keep indefinitely. We rotate from there so haven't got to six years though.
I just though I might be missing a trick, but it seems not.
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Yogi1kanobee
Re: Waxing Butter?
We use it quite a bit for cooking and find it excellent. I've not tried it on its own, as on bread though. It would probably need salt adding.Ian wrote:Yes.
If you have ever tasted it you will know why I don't store it!
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Chef
Re: Waxing Butter?
Hehe, yep it'd be pretty foul spread on bread, unlike olive oil which is very nice on a wedge of crusty bread.Ian wrote:Yes.
If you have ever tasted it you will know why I don't store it!
Ghee has basically had all of the whey and other solids and water removed to leave just the fat which will cook at a higher temperature without burning as it's the solids which catch. If you add a bit of oil to the pan when cooking with butter it helps protect the butter from burning, with ghee there's no need.
As above, freezing butter works exceptionally well, until you have no freezer, in which case I would be inclined to salt it I think, not the small percentage of salt in 'salted' butter but packing the 'bricks' of butter completely in salt. I've never tried it, I've never been short of or worried about running out of butter, but I reckon it could work.
If however, you have access to a cow and hence milk, it's pretty easy to make so you wouldn't need to store it for long.
C
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chefsam
Re: Waxing Butter?
http://www.youtube.com/watch?v=4xNBAwKt ... ZlOfleA7c=
quick recipe for making butter, would take longer by hand of course.
in arab countries they store butter in water covered with muslin changing it once a month and leave it in the dark.
Ive had butter that is over a year old there and it tastes like stilton it didnt effect my diet.
quick recipe for making butter, would take longer by hand of course.
in arab countries they store butter in water covered with muslin changing it once a month and leave it in the dark.
Ive had butter that is over a year old there and it tastes like stilton it didnt effect my diet.
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Bladerunner
Re: Waxing Butter?
Could you even wax butter? Surely it would melt as soon as you dipped it in the wax?
Even freezing it, I doubt it would not melt. If anyone has a way of doing it, I am all ears. And yes, noddy is fine.
Be lucky (wax lyrical)
Even freezing it, I doubt it would not melt. If anyone has a way of doing it, I am all ears. And yes, noddy is fine.
Be lucky (wax lyrical)