FlyingLow
Team NO SLEEP!
I have copious ABV and wanted to make one large batch of butter. The plan is to keep all the butter in "Ready to cook" form in the freezer to use as needed.
How long might I expect the active ingredients to stay active if frozen in butter and stored in the freezer?
Am I better off making small batches?
Due to it being kinda a chore for me to make, I prefer to make as much at once as possible...
Have you all found certain brands of butter to be better at absorbing ingredients, or should I just use whatever kind I prefer?
I like spreadable butter for snacks, but mostly will be used in coffee cakes and other baked goods.
How long might I expect the active ingredients to stay active if frozen in butter and stored in the freezer?
Am I better off making small batches?
Due to it being kinda a chore for me to make, I prefer to make as much at once as possible...
Have you all found certain brands of butter to be better at absorbing ingredients, or should I just use whatever kind I prefer?
I like spreadable butter for snacks, but mostly will be used in coffee cakes and other baked goods.