the trick to keeping this product as long as possible

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– There is a trick to keeping butter longer!

The French consume around eight kilos per year. But over the past year, butter prices have soared by 92%. The record was even broken on Thursday September 26 when the ton reached 8 180 eurosexplained Capital. The cause is bluetongue, also called BTF, which spreads very quickly on farms. With 2,800 households affected in Franceall milk production is affected. From then on, price increases are irremediable. So why not stock up to avoid paying too much in a few weeks?

For this, a tip can be useful, indicates RMC Conso: freezing. But are all types of butter freezable? Because apart from the traditional sweet and semi-salted butters, we must also take into account those made with raw milk or farmers. In reality, no matter the butter, it is possible to freeze them, but it must be done before the expiration date (DLC) is outdated. There is just one exception for low-fat butters.

Do not freeze butter for too long

For what ? Because they contain less fat (between 39 and 41%) and more water. Thus, at the time of freezing, ice crystals can form, underlines RMC Conso. However, it is advisable to consume butter fairly quickly, explains to our colleagues a dietitian-nutritionist at Cerin (Nutritional Resources and Information Center), since they are “richer in flora and more fragile in terms of health”.

And as with many frozen products, the longer the stock in the freezer, the more some properties will disappearincluding taste, odor and texture. According to the nutritionist, freezing should not exceed six months. She also advises writing down the date on the packaging to avoid mistakes.

However, it remains some precautions to take before freezing, particularly from a health point of view. The freezer must be clean, at the right temperature and not frosty. As for the butter, either it remains in its original packaging, or it must be placed in a freezer bag. And above all, do not refreeze it once thawed!