htn963 wrote:

> Salted butter keeps longer without going rancid -- which conversely is
> why the better brands for unsalted butter comes in the more airtight
> foil packaging rather than just paper.

Since I never use salted butter, and we don't use very much unsalted
butter, I keep my unsalted butter in the freezer. I defrost one stick at
a time and that keeps well in a glass butter dish in my fridge. We go
through one stick in two weeks as a rule.

BTW, if you are going to use butter for pie crust, biscuits or other
pastry, the frozen butter scraped over the large holes of a box grater
makes the perfect sized pieces for incorporating with flour.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.