This is a deeply personal question. Do you freeze your butter? I do. That’s how I store it. Butter from Costco is significantly cheaper that butter from the grocery store. I keep a couple of pounds in the freezer so we don’t run out and I have extra for baking.
One of the problems of freezing a pound of butter is only half a pound fits in the butter dish. Until today I have chipped the frozen pound in half to get a lump about the right size. Frozen butter is not particularly cooperative in this regard.
Here is my freezing butter solution:
Cut the pound in half
Wrap in heavy duty aluminum foil
Label and freeze.
Now I only have to thaw the size butter lump that fits in my butter dish.
Simple! Why did it take me this long to think of it?
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