Building a freezer butter stash

We freeze butter all the time. Six months is no problem if you wrap it right.

Cut your butter into 1-tablespoon portions. Wrap each in parchment, then aluminum foil. Label with the date. Stack in a freezer bag. Pull one out at a time — no need to thaw the whole tub.

Cultured butter freezes exceptionally well because the cultures are dormant when frozen. Thaw overnight in the fridge and it tastes like it was just churned.