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[jkoratich712]

I was wondering if anyone has experience with butter storage, specifically storage of butter that has been melted, and then held in a liquid state? Looking for what you found to be a length of time the butter could be stored in that state prior to it turning rancid or if it could even be held in that state at all. Any thoughts or experiences would be greatly appreciated!

 

Thanks!

[RG3]

Hi JKoratich712,

 

   I have had some experience with blocks of butter melted and kept storage in a pail in a hotbox. However, we did not hold that butter longer than the next day or over a weekend. Your best bet is to look at the top for mold and do an organoleptic test. One thing you should keep in mind is when you melt the butter you will see some separation from the fat. So let's say your formula ask for one pail and a half which is equivalent to whatever your formula is asking for. You should keep in mind that it will not be the same fat content needed. Your best bet is to throw it back into the kettle and whisk it.