Food Storage – Butter
Because of its high fat content, butter contains many calories and should be used sparingly in the diet. Storing butter properly lengthens its shelf-life so it can be used over a longer period of time. Butter in one-pound blocks can be cut into smaller portions, repackaged and frozen for future use.
To prevent a type of spoilage called rancidity, protect butter from heat, light and air. Rancid butter has an unpleasant taste and smell. To prevent rancidity, never store butter at room temperature. For ease in spreading, remove butter from the refrigerator 10 to 15 minutes before using it.
Butter absorbs odors from other foods rapidly. To prevent flavor changes, keep butter wrapped in moisture, vapor-proof material or in tightly covered containers.
For refrigerator storage, leave butter in its original wrapper. It can be stored one to two weeks at refrigerator temperature (below 40 degrees Fahrenheit). Higher temperatures cause off-flavors and unpleasant odors to develop. Opened portions of butter should be refrigerated in a covered dish. Butter should not be stored in a butter keeper longer than two days. For holding longer than two weeks, butter should be frozen.
To store butter in the freezer, use moisture, vapor-proof freezer packaging material to keep butter from absorbing odors from other foods and to prevent freezer burn. Butter in its original carton can be over-wrapped. One-pound blocks can be cut into smaller portions that can be used in a short time. Wrap tightly in moisture, vapor-proof wrap, label and freeze. If properly wrapped and held at 0 degrees Fahrenheit or lower, butter will keep well in the freezer for 6 to 9 months. Thaw butter in the refrigerator
Information from University of Missouri website