Kyiv - February 27, AiF Ukraine. The saying “you can’t spoil porridge with butter” is good only if we are talking about natural butter - without the addition of vegetable fats. We appreciate it for its nutritional value and high content of vitamins and fatty acids, as well as for its mild and unobtrusive taste. By what standards is this product produced, and in what volumes can it be consumed? For the little ones

Our district pediatrician says that the child (he is now five months old) can be given butter. Is not it too early? What should be its volume in the daily diet? Y. Krivenko, Kyiv

The World Health Organization (WHO) advises introducing oil into a child's diet from four to five months. A little earlier - for babies who are bottle-fed, later - for babies. It should be introduced into food with a minimum dose of 1 g, gradually increasing the daily norm to 4 g by six to seven months, and by the year the norm can be increased to 6 g.

As for older children, pediatricians recommend giving about 7 grams of oil per day until the age of seven. In the daily diet of adolescents, there should already be at least 10 g of butter. This amount is a necessary minimum for an adult healthy person.

WHO also recommends setting the upper limit of butter consumption - 30 g per day, so as not to burden the body with excess cholesterol and not provoke the occurrence of cardiovascular diseases.

Extraneous fat I know that, by law, a product that contains vegetable fat cannot be called butter. But several times I bought butter by weight, and it had a distinct taste of margarine. How to accurately determine if there is vegetable fat in the oil? K. Fedorchuk, Kyiv

First of all, you need to focus on the labeling of the product. If you buy oil by weight, the seller must show all related documentation. That is, the first check is documentary. In Ukraine, for butter, DSTU 4399:2005 applies, according to which it should not contain vegetable fats. That is, on the packaging you should also find information that it is made using this technology. If doubts remain, attention should be paid to appearance oils. It should be uniform in color, plastic, but dense. If the butter crumbles when you cut it, then it contains too much moisture.

Important percentages

What ingredients other than processed cream can manufacturers add to butter? I. Chekan, Donetsk

If this product is manufactured in accordance with DSTU 4399:2005, it may include: whole cow's milk, cream, skimmed milk, plastic and cheese cream, whole and skimmed milk powder, raw butter and dry butter, bacterial starter culture or fermenting preparation , salt and drinking water.

Also, the manufacturer can add vitamin A (no more than 10 ml / kg), beta-carotene (no more than 3 mg / kg) and annatto vegetable dye (no more than 10 mg / kg) to the oil.

Cream or cow's milk processing products make up a certain proportion in butter, and depending on their amount, the fat content of the product and its class are determined.

Doubtful sandwich

How useful is it to spread butter on bread? What foods does it pair best with, and which combinations are bad? E. Yanina, Kyiv

Nutritionists say that the combination of carbohydrates (bread) and fats (oil) is not the most the best option for those who adhere to the norms of proper nutrition. This combination contributes to weight gain. Also, do not combine oil with protein foods: fish, meat, eggs. Best of all, it "goes" with various vegetables. But don't fry on it. cauliflower, broccoli, potatoes, pumpkin and other healthy foods - it is much better to add oil after they are cooked.

Shut out the light

What is the best way to store oil - in factory packaging or in a butter dish? Why does butter turn yellow when left warm for a long time? N. Galich, Autonomous Republic of Crimea

Both the factory packaging and the oiler must protect the oil from exposure to light, so either option is acceptable. Also suitable for storage are packaging such as parchment paper or foil. But just do not leave it in a plastic container or a plastic bag - the oil acquires a bitter taste and quickly deteriorates.

This product contains about 20 essential fatty acids and vitamins A, D, E, K. Under the influence of high temperature and light, these substances are oxidized, the product turns yellow, and this indicates the loss of its beneficial properties.

DSTU provides that the oil can be stored at temperatures from 0 to -18 C for 2-12 months. This means that the oil can be kept in the freezer, but if you choose between frozen and fresh, the second is, of course, preferable. In the refrigerator, the oil is stored much less than in the freezer - at a temperature not exceeding 6 C, the shelf life is no longer than 15 days. But there are times when this product needs to be stored without a refrigerator: on a trip, in the country, in a rural house, etc. In this case, you can choose one of the "folk" methods: Using vinegar. Bars of oil can be packed in a piece of natural cloth soaked in water and vinegar. Immediately after drying, the rag must be moistened again. You can also put the oil in a jar and pour vinegar so that it covers it by two centimeters. With the use of salt. Pieces of butter weighing up to 200 g are packaged in parchment paper and put in a deep bowl with concentrated saline. Store it in a dark place and change the solution every day.

Fresh butter contains 82-84% fat and no more than 16% water, has a uniform yellowish color, when pressed with a finger, it releases water droplets, and does not crumble. If the oil releases whey, then it is poorly washed after shaking and will quickly deteriorate.

Butter is stored in the refrigerator - this is well known. The storage temperature is not higher +6 degrees.

You have 2 correct solutions:

1. If the oil packaging material has a transparent or translucent base, put the oil in an oil dish with an opaque lid. If there is no butter dish, then wrap it in foil, so it is stored longer than in parchment, and the taste will not deteriorate, as when stored in a plastic bag. We advise you to take care that there are no strong-smelling products nearby, as the oil quickly absorbs odors.
2. Otherwise, when the base is opaque, store the oil in the refrigerator in the original wrapper. As a rule, an opaque wrapper is a gluing of foil with laminated paper. This helps prevent spoilage from exposure to light and air, and also protects the oil from absorbing odors and flavors from other products.

Both salted and unsalted butter will keep well in the refrigerator for up to 3 weeks. If it is planned to increase the period beyond 3 weeks, the product will retain its fresh taste better if you change the packaging material or transfer it to a new plastic container or a clean plastic container.

The properties of the oil allow it to solidify well. Additionally, you can improve the protection of the oil from temperature and external influences - just wrap the product in an additional shell, heavy-duty polyethylene film or a tightly closed bag.

Properly wrapped salted butter will keep well in the freezer. up to one year. After that, he may start to lose the fresh creamy taste and pick up other smells or flavors from the freezer. Unsalted butter will keep in the freezer for up to three months.

When buying a product, immediately pay attention to shelf life. Moreover, by the time of your purchase, the oil has been in the store for more than a day. If you buy packaged oil in parchment or foil, then the expiration date should be indicated on the package. As a rule, portioned butter in parchment paper is stored 10 days, in foil - 20 days.

How to increase the shelf life of butter?

Many families buy oil for the long term, because it is a product of daily necessity and it is better to have it in reserve just in case.

1. The freezer will help extend the shelf life. In it, at temperatures up to -18 degrees oil can be stored for up to a year. For convenience, we recommend that you immediately divide the butter into portioned pieces, put them on a flat surface (cutting board, baking sheet) and freeze. Then just put all the pieces in a bag and store in the freezer. As soon as you need oil, you can easily get the right amount for cooking.
2. In the warm season, in the absence of a refrigerator, butter can be stored for 3 weeks. To do this, divide the butter into small pieces. (200 g each) and wrap in parchment paper. Put the pieces in enamel pan fill with brine (20 g of salt per 1 liter of water), cover with a plate and press down (for example, with a water bottle). Store the oil pan in a dark, cool place (closet or cellar).
3. Another way to store without refrigeration: pack the butter tightly in a clean jar, pour in the brine as above or 2 tablespoons of 5% vinegar and take it out to a dark cellar. Oil in a jar can also be stored for three weeks.

In principle, butter can be stored at room temperature, as long as it is not exposed to direct sunlight, which kills almost all of its value, and the butter itself turns yellow.

I suggest watching an interesting video on how to distinguish high-quality butter from a spread.

During the period of colds and flu, doctors recommend eating 60 grams of butter per day, because this product is a real storehouse of vitamins and macronutrients.

How and where to store butter? Butter is a very useful dairy product. It is important to know the rules for the proper storage of this product, as well as be able to make a choice of a place for this.

Much in this regard depends on how long you want to keep all the positive properties of the product. in the freezer, For example, oil can be stored for up to two months.

It is not strange, because modern freezers will easily provide you with a temperature of about minus eighteen degrees, which is the most “comfortable” for butter.

It must be remembered that it is not in vain that the oil is packed in a special package with bright light reflectors on the surface. The whole point is that the main enemies of the product are just light and heat.

That is why on a hot summer day it is better to limit the time the oiler stays in the open sunlight.

If this rule is neglected, then you can get a bitter layer on the surface of a piece of butter, and this is already a problem, since it is not recommended to eat this very layer - it is very harmful to the body.

If you buy oil by weight, which was kindly packed for you in a plastic bag, you should not keep it in this very bag and in your refrigerator. The best thing immediately take it out and put it in a tightly covered oil dish.

In addition, it is important that the oil dish is not transparent, which will protect your oil from exposure to external light.

It is also impossible to store butter in plastic containers. All kinds of boxes in this regard can be safely thrown away or used for other purposes.

It's just that the product has excellent absorbent properties and therefore will absorb not only extraneous unpleasant odors, but also harmful substances that are abundant in plastic.

If you prefer to buy butter in factory packaging, then you can safely store it in the refrigerator and in it. But in the summer it is worth monitoring the expiration dates of the product especially carefully.

Remember that at best, in the refrigerator, it is stored in an attractive form for no more than fifteen days.

If you want to "extend the life" of bulk oil in the summer,use one of the following methods:

1) It is better to store the oil in parchment paper. This will allow you to extend its shelf life by 10 days compared to normal conditions.

2) If you put the oil in foil, then this period is twenty days. Quite good, isn't it?

3) You can also wrap a piece of butter in a vinegar-soaked cloth. This will significantly increase the shelf life of the product at home.

4) For added effect, you can put the wrapped oil in a container of vinegar, which would cover it by two centimeters. Cover the top with a lid to prevent air and light from entering.

5) Sometimes a few more pieces of refined sugar are placed on top of a cloth soaked in vinegar. The sugar helps the butter stay fresh longer.

6) It has long been accepted in our area keep oil in cold water thus protecting it from the sun and heat in summer.

7) You can also cook saline solution, which will be much more effective than ordinary cold water.

The solution should be concentrated and it is better to place the oil in it, after wrapping it in parchment paper or foil.

It is better to change the solution every day so that it does not stagnate.

8) In some cases, you can even save a seemingly lost piece of butter. If you didn't save him exposure to direct sunlight and the top layer still turned yellow,then you can do the following:

Cut off the top yellowed layer of oil;

Place a whole piece of butter in a frying pan;

Heat up and wait until the butter melts;

Cut the apple into slices - add 2-3 slices to the boiled butter;

After a minute, remove the pan from the heat and wait until it cools down;

As the oil cools, take out the apple slices;

Cool the oil and place it back in the oiler, this time keeping it out of the sun and other exposure to heat and light.

We hope our tips will help you extend the shelf life and enjoy its unique taste and benefits for the body!

All types of oils, from olive to coconut and butter, have only 4 enemies:

• Light;
• Warm;
• Oxygen;
• Sudden temperature changes.

Under their influence, the oil oxidizes, becomes rancid, loses its taste, aroma and beneficial features. The best way to prevent this (and even extend the shelf life of the product) - proper storage. Today we will talk about home storage of the 5 most favorite types of oils:

• olive;
• sunflower;
• linen;
• coconut;
• creamy.

How to store vegetable oils (olive, linseed, sunflower)

When it comes to storing oils, there are three things to consider: Where store it, How store it and what.

Temperature regime

Before opening: Let's start with the good news - most vegetable oils can be stored at room temperature, that is, at + 20-24 ° C, but no more. The minimum allowed temperature is 5°C. Well, the optimal mode is about 14 ° C. Such an ideal climate at home can only be provided by a wine cooler.

After opening: and here's the not-so-good news - unfortunately, most vegetable oils (olive, sunflower, linseed) must be consumed within 1 month after opening the bottle. After a month, the oil remains suitable for consumption, but still it is undesirable to use it in food, since toxic and even carcinogenic substances are formed in the product. The taste of the oil becomes bitter a month after opening the package (especially for olive and linseed oils), the aroma becomes neutral.

• A month after opening, olive oil can be used as sunflower oil - for frying.
• Flaxseed oil, after opening, should preferably be stored in the refrigerator on the middle / top shelf or in the compartment for fruits and vegetables.

Flaxseed oil can be refrigerated after opening.

• Due to rapid rancidity, buy large cans of olive, linseed and unrefined sunflower oil not too smart. It is better to buy a product less, but more often.

Where to store

So, all oils like dark, dry and cool (but not cold!) places. Where can you find them in the kitchen of a city apartment?

The optimal solution for both long-term and daily storage of oils is a closed cabinet, preferably lower (because the lower it is, the cooler it is) and not too close to the stove. It is not recommended to store spices and spices next to the oil, as it tends to absorb odors.

Unfortunately, the most convenient place to store oil is the countertop, which is the most unfavorable because of its proximity to the stove, daylight and artificial light, and temperature changes. But it's so convenient to always have a bottle on hand, what to do? A compromise is possible: just pour the oil from a large bottle into a small one with a margin of one to two weeks. The bottle should be made of dark glass and stand away from the stove.

An ideal place for long-term storage of oils is a wine cellar or its modern substitute - a wine cooler with a temperature of 14 degrees. Can butter be stored in a conventional refrigerator? Yes, you can, but be careful.

• Firstly, the oil extracted from the refrigerator should not be left warm for a long time, stored in a cupboard, then again in the refrigerator. Remember, abrupt climate change is one of the enemies of any oil.
• Secondly, it is advisable to store the oil in the refrigerator in the compartment for fruits and vegetables (there is a temperature of about 8 degrees) or on the topmost shelf (7 degrees Celsius). Do not forget that too low temperatures (below 5 degrees), which are typical for the middle and bottom shelves of the refrigerator, are harmful for oils. But the refrigerator door is not the best option, since the climate on the door shelves, although optimal for storing oils, is too unstable.

By the way, there is one more nuance that concerns only olive oil: When stored in the refrigerator, it forms white flakes. There is no need to be afraid of this, on the contrary, such a sediment only proves that the purchased oil is really olive oil. At room temperature, it will return to its normal consistency.

Where to store oil

The ideal dish is dark glass (such as amber or cobalt) with a tight lid and possibly a dispenser or spray bottle.

A ceramic vessel that can be tightly closed is also a good fit.

But metal containers (for example, those in which oil is often sold) are less suitable. As a rule, medium quality oil is sold in such packages.

The worst choice of container for storing oil - plastic bottles. If you bought fresh and valuable oil (olive, linseed, unrefined or raw sunflower) in such a package, say, at the market, then it should be poured into a dark glass bottle. In general, it is better to refuse to buy oil in plastic packaging, since during storage, chemical compounds harmful to health from plastic can pass into the product. The only oil that can be sold in plastic packaging is refined sunflower and coconut oil.

• If you bought the oil in a transparent glass bottle, you can wrap it in foil.

How to store coconut oil

Coconut oil is one of the most non-capricious oils: it can be stored for a long time, it is not too afraid of heat (more than 24 degrees) and even light. But there is one important nuance - from the storage temperature coconut oil depends on its consistency.

Coconut oil liquid consistency - the most convenient to use for both culinary and cosmetic purposes

At room temperature, it becomes liquid - and this is the most convenient option for eating oil and for cosmetic procedures. At temperatures below 20 degrees, coconut oil will acquire a jelly-like consistency, and in the refrigerator it will harden.

It turns out that a product that you use often or daily is best stored simply on a shelf in a closet and even on a countertop.

However, for long-term storage of coconut oil (especially unrefined), which you use only occasionally, the top shelf of the refrigerator or the compartment for fruits and vegetables is more suitable.

• Refined coconut oil can be stored in the refrigerator for up to 1 year, and unrefined - up to six months.
• For easier use when refrigerated, coconut oil can be poured into silicone molds for ice as shown in the photo below.

But the bathroom is the least suitable for storing coconut oil due to high humidity.

What to store

As for the containers for storing coconut oil, a dark glass jar with a tight lid is best, but opaque plastic will also work.

How to store butter

Temperature conditions and storage locations

The optimal temperature regime for storing butter for daily use is from 0 to 6 degrees. It is this climate that a refrigerator can provide; here the oil can be stored for 15 days after opening.

• So that butter is not too hard and easy to spread on bread, it is worth storing it on the top shelf of the refrigerator, in the fruit and vegetable compartment or on the door shelf.

But for long-term storage (up to 1 year), you need to use a freezer. But still, this option is not the best, since during long-term storage in the cold, butter becomes less tasty and healthy.

Remember that you can not leave butter at room temperature for a long time. Due to exposure to heat and light, it will turn yellow, oxidize, lose its beneficial properties and taste.

However, if there is no refrigerator nearby, for example, in field conditions or a country house, then you can save the oil in one of the following ways:

Method 1: Wrap the oil in a cotton cloth soaked in a solution of water and vinegar. When the cloth is dry, soak it again in the solution.

Method 2. Put a piece of butter in a jar and pour vinegar so that it covers the bar for a couple of centimeters.

Method 3. Wrap a bar of butter up to 200 g (or several bars) in parchment, then place it in a deep container and fill it with a strong salt solution. Store the oil container in a dark place and change the saline solution daily.

What to store

Butter can be stored both in a butter dish and in factory-made foil packaging. Parchment paper (pictured below) or foil is also suitable. The main thing is that the packaging or container protects the oil from light.

You should not store butter in plastic containers and plastic bags - in such containers the product will quickly go rancid, turn yellow and deteriorate.

Cut the butter into small pieces and place them in water. Close the jar with a lid.

Oil can be stored in salt water for up to 10 days. Even in the most intense heat, the oil there will not melt or deteriorate.

If the water is changed occasionally, then the oil will be stored for up to two weeks.

Ideally so to take in oil on a hike. Otherwise, you can’t convey it any more, but it’s possible!

Grandmother also kept it without salt, she simply poured cold water into a basin, put a whole piece of butter in it, and the basin stood in the coolest place that could be found in the summer heat.

Our grandmothers stored butter in such a simple and convenient way when refrigerators were in short supply.

Butter is an indispensable food product for many people. It contains vitamins A, D, E. It is not so satisfying without oil, it is especially difficult to feed children without oil.

You can place a jar of oil in a basin or pot of cold water. The height of the water should reach half of the dish with oil. The jar is covered with a cotton cloth moistened with water and wrung out; the ends of the fabric or cotton should be dipped in water.

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If you need to store oil for a long time in the heat, then there is such a way. The oil is wrapped in small pieces (200 grams each) in parchment paper, placed in an enamel pan with salt water (20 grams of salt per liter of water), covered with a plate, and a load is placed on top. In this way, butter is stored for up to three weeks.

With any method of storage, the oil must be kept in a cold, dark place.

It takes about 30 liters of milk to produce 1 kg of butter, so butter cannot be cheap. Natural oil is lighter in winter, yellower in summer, depending on the freshness of the grass.

Free legal advice:

How to store butter

It would seem that this topic is not very relevant today. Indeed, there are so many different butter on the shelves of stores now that you don’t have to think about how to store this product, but purchase it as needed.

But many economical housewives try to buy food, including oil, immediately after the salary, as they say, while there is money. Or wholesale, which is much cheaper than buying one pack at retail.

How to store butter in the refrigerator

Butter easily absorbs all foreign odors. So, it needs to be isolated from other products. Foil or parchment paper works well for this purpose.

• If the oil is bought by weight, then it must be divided into pieces acceptable for each family. What they will be depends on the appetites of family members, the number of eaters, and on the culinary abilities of the hostess. After all, a lonely old woman will eat a 200 g piece of butter for two weeks, and a large family that loves sandwiches and cereals will destroy it in three days.
• It must be remembered that butter in parchment paper is stored at 0-6 ° heat for about a week without losing its original taste. And the foil extends the shelf life by another ten days. Therefore, a piece of butter is wrapped in paper or foil and sent to the top shelf of the refrigerator - closer to the freezer.
• Now food wrap or plastic bags are widely used for food packaging. And some housewives boldly wrap butter in them. But this should not be done, as it suffocates in the bag, turns yellow and becomes tasteless.
• If the oil is going to be used in the coming days, then it is put in a butter dish. The choice of oiler also affects the taste of the oil. Porcelain or stainless steel containers are best suited for this purpose. An oiler made of such material is easy to wash, removing the smell. But plastic utensils strongly absorb foreign odors, and the oil in it is stored worse. The exception is high-quality food-grade plastic utensils.
• If the butter is not planned to be used in food in the near future, it must be removed in the freezer.

• Butter is wrapped in parchment or foil, and then placed in a tight plastic bag.
• Tie it well so that the oil does not absorb the smells of vegetables or meat (fish). Removed to the freezer.
• In the freezer, butter can be stored without loss of taste for about 9 months if the temperature in the compartment is -12°, and at -18° - up to a year.
• Peasant butter is stored a little less - from 6 to 11 months (depending on the temperature in the freezer).
• But if the oil is not real, but a spread, then such a product should be consumed no later than 2-3 months after freezing.

Sometimes there are situations when the oil has to be stored at room temperature. How do they proceed in such a case?

Free legal advice:

• Butter is placed in enameled or glassware and poured with very cold water. Close the lid. In this form, you can store it for a very long time. The main thing is to change the water twice a day.
• Butter is placed in a container and poured with salt water. In such water, the oil does not turn yellow and does not become rancid. But the water also needs to be changed daily.
• Portioned pieces of butter are wrapped in parchment and put in a saucepan. Pour in saline solution (a spoonful of salt per liter of water) and press down with a small load. Water is changed daily.
• A piece of butter is wrapped in a cloth soaked in a solution of vinegar and placed in a saucepan. A piece of sugar is placed next to it and closed with a lid.
• Sometimes housewives store butter in a glass jar, into which cold water acidified with vinegar is poured.
• The oil is placed in a jar, and that, in turn, is placed in a pot of cold water. The jar is covered with a damp cotton cloth, the ends of which are dipped in water.

Note to the owner

• Butter must not be left on the table. So it deteriorates quickly.
• Oil becomes rancid if exposed to light for a long time. Therefore, the oiler should not let light through.
• If butter is labeled "butter" on the package, then it's real butter. In all other cases, it is margarine. Or, as it is fashionable to call it now, “spread”.
• The color of butter is sometimes fake, as it is very often tinted with carotene.
• If the butter begins to deteriorate, then you need to ruthlessly cut it off from all sides and melt it.
• Butter is not recommended for frying, as carcinogens are then formed in it.

These simple tips will help any housewife keep butter fresh and tasty.

How to store butter

How to store butter, what is the shelf life of this product? Butter is a product that is used by almost everyone. It is fried on it, sandwiches are made, it is a frequent ingredient in many types of pastries. Therefore, it is quite reasonable that the question arises about the shelf life and storage of this dairy product.

Oil is milk product, made by churning fresh cream or milk until it reaches a solid form. It is most commonly made from cow's milk, but can also be made from sheep, goat, buffalo and yak milk.

According to GOST 3, butter is produced in two types: sweet cream and sour cream, which in turn are divided into salted and unsalted. The main difference between these two types of butter is in the raw materials that are used in the production of butter.

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Sweet butter is made from cream, while sweet and sour butter is made from cream fermented with lactic acid bacteria.

According to the percentage of milk fat, it is divided into three main types:

Shelf life of butter

The expiration date is the date after which the oil cannot be supplied for sale to the distribution network. It depends on the type of oil, the percentage of fat, the form of packaging. Below are tables of the expiration date of butter, depending on the packaging.

Shelf life (months)

For 24 months, the oil can be stored at a temperature not higher than -25 degrees.

Free legal advice:

It is more difficult to track the shelf life of oil that the manufacturer has already shipped to the distribution network in a box. If it is stored in the store at a temperature of 3 ± 2 degrees, then the shelf life is only 10 days.

Shelf life table for butter in individual packaging

These expiration dates also apply to oil that was packed in individual packaging at the enterprise from blocks no later than the expiration date of their expiration date.

The shelf life of oil produced during the pasture period, regardless of the type and content of milk fat, and which was packaged and packaged immediately in foil and meets all microbiological and organoleptic indicators, is 270 days, provided that the temperature regime is not higher than minus 18 degrees and relative humidity within percent.

How to store butter

All foods spoil faster if they are not stored properly as required, causing them to spoil before their expiration date. But you need to remember that many products have a longer shelf life if the manufacturer guarantees their quality. This also applies to butter, even if you bought it on the last day of the expiration date indicated on the package. Under proper storage conditions before purchase, the oil can remain safe for some time. Yet most of us do not buy several packs of butter at once. The main thing after the purchase was provided proper storage at home.

On each package, the manufacturer always indicates the storage conditions of his product, depending on temperature and humidity.

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Butter is a product that absorbs any odors well. Therefore, it is imperative to store the oil at home in the refrigerator separately from products with a sharp and specific odor. This is either a butter dish with a lid, or wrap the butter in foil, parchment.

How to store butter in the refrigerator

As a rule, in modern refrigerators, the temperature is maintained in the range from minus 1 to plus 6 degrees, depending on the brand of the unit. It also depends on the model where the lowest temperature in the refrigerator compartment is. In many modern models, this temperature is the bottom of the refrigerator chamber.

If you bought butter by weight and a large piece, then when you come home, it is better to immediately divide it into smaller portions that can be used within a few days.

Each piece of loose butter must be wrapped in foil or parchment. The one that you will use can be put in a butter dish. The rest, wrapped in foil or parchment, put in the freezer.

At a temperature of 0 to plus 6 degrees, butter wrapped in parchment can be stored for about a week. In foil, the shelf life without visible signs of deterioration under the same conditions can be as long as 2 weeks.

Free legal advice:

You can extend the shelf life by placing the oil on the shelf with the lowest temperature.

How to store butter in the freezer

The freezer significantly extends the shelf life. Modern freezers maintain temperatures down to minus degrees.

Before you send the oil to the freezer, you need to take care that it does not absorb the smells of the products stored nearby.

If the oil was bought not in individual packaging, but by weight, it must be wrapped in foil or parchment. Then put the oil in a bag or container with a lid. This is guaranteed to protect it from foreign odors.

The shelf life of butter in the freezer is long and ranges from six months to 9 months.

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How to store butter without refrigeration

There are situations in life, for example, when you go on a road trip or a hike. How to keep the freshness of the oil in this case? There is a way out: you need to fill it with plain cold or salt water.

In the first case, the oil is placed in a jar with a lid and poured with ordinary cold water. In this case, you need to change the water twice a day.

In the second case, prepare salt water by taking a tablespoon of salt per liter cold water. Water is changed once a day.

You can pour oil both in expanded form, and wrapping portioned pieces in parchment.

Free legal advice:

Some housewives store the oil in vinegar. To do this, vinegar is diluted with water and a clean cotton cloth is moistened in it, in which pieces of oil are then wrapped.

Then they need to be put in a jar or pan and put a piece of refined sugar.

You can fill it with water, acidified with table vinegar.

For several days, the oil can be stored in a jar, which is placed in a pot of cold water. Cover the neck of the jar with a damp cotton cloth and dip the ends into a pot of water. Top cover with a lid.

How to extend the shelf life of oil

Free legal advice:

Do not leave butter on the table at room temperature for a long time. So it deteriorates faster. Immediately after use, put the remaining piece in the refrigerator.

Store the oil inside the refrigerator compartment and not on the door, where temperature changes occur more often due to the opening and closing of the refrigerator.

Oil that you will not use soon is better to put in the freezer.

Remember that proper storage of any food is a guarantee of health safety and reduction of your family expenses.

How to determine if the oil is spoiled

Proper storage in compliance with all requirements helps to avoid food poisoning.

The most reliable way to tell if butter has gone bad is by your own sensory experience. Spoiled oil may become moldy, will have an odor that is not characteristic of this product: it may be musty, pungent, smell of dampness. Butter may not retain its original shape: spread, become heavier than the actual weight of the piece.

If the oil can still be saved, then it is necessary to cut off the damaged areas on all sides and melt it.

Free legal advice:

Butter is a useful and healthy product that most of us use every day. How safe it will be for our health depends on us how we store it.

How to store butter properly

Butter is a healthy dairy product that has a high calorie content and nutritional value. Many housewives are happy to use it to make hearty sandwiches and canapes, as a basis for frying, add it to hot main courses, dough for sweet pastries. However, in order to get the maximum benefit from the oil, you need to know how to properly store it at home.

In a refrigerator

How long you can store butter in the refrigerator depends on the packaging of the product and its composition. So, oil in a pack of foil is stored for 20 days from the date of preparation, in a package of parchment paper - 10 days. Salted sandwich butter can last up to a month in the refrigerator.

The ideal temperature for storing butter is 0. +6°C. In order for it not to oxidize and absorb the aromas of other products, it is necessary to wrap it in an airtight package. You can leave the oil in its original packaging if it meets the sealing requirements, or wrap it in thick foil and parchment paper. It is not recommended to store butter in polyethylene or cling film - these materials do not protect well from air ingress, which can provoke the reproduction of pathogenic bacteria in the product.

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Butter will remain usable if, on the eve of the expiration date indicated on the package, wrap the product with a new sheet of foil

If you have an oil can with a tight-fitting lid, keep the oil in it. Ceramic, porcelain, stainless steel, or opaque food-grade plastic cookware works best. It is better to refuse a glass oiler - in it the product will deteriorate very quickly.

Butter will remain usable if, on the eve of the expiration date indicated on the package, wrap the product with a new sheet of foil. Thus, you will be able to eat this oil for another 10-15 days without fear for your health.

The quality of the product you purchased depends on how long it can be stored in the refrigerator. So, choose only oil made a maximum of a week before purchase. If you prefer bulk goods, then be sure to evaluate the color of the bar (it should be yellowish) and ask the seller to cut off a small piece. Good oil will not crumble and release a small amount of water.

in the freezer

If you want to store butter for a long time, it is best to freeze it. In the freezer at temperatures down to -18 ° C, it remains edible for a year. First, make blanks - cut the bars into small portions, lay them on a cutting board and send them to the freezer for a couple of hours. After that, pack the blanks in special bags for freezing. Frozen butter can be thawed at any time and used to prepare your favorite dishes.

Without cooling devices

The issue of storing butter away from the refrigerator is relevant for travelers and those who like to spend weekends in nature. Even in summer, oil can be kept away from the cooling benefits of equipment for 3 weeks without compromising quality. Various tricks that many good housewives know about will help in this.

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• Brine. Cut the butter into portions, wrap each in foil or parchment, put the blanks in a saucepan and pour cold water with the addition of table salt (20 g of salt per 1 liter of water). Cover the pan with a lid, put a heavy press on top. Store brine in a dark, cool place, regularly draining old brine and refilling with fresh brine.
• Vinegar "clothes". Soak a piece of gauze or any other white, clean cloth in vinegar. Wrap the oil tightly in the material and place in a food container with a lid. Put 2-3 pieces of refined sugar there.
• heating. Cut the butter into small pieces, place them in a heavy-bottomed aluminum or steel saucepan and place over low heat. Remove the foam that appears and continue to heat the oil until it becomes transparent. Cool the finished ghee, pour it into a clean heated jar (leave the milk protein sediment at the bottom of the pan - this is production waste) and close. Such oil can be stored at room temperature away from light sources for a long time.

Proper storage of butter will not only prolong the life of the product, but also protect you and your family members from food poisoning. If you have even the slightest suspicion that the product is spoiled, immediately throw it in the trash. And to prevent such a nuisance, it is best to store the bulk in the freezer, and keep only a week's supply in the refrigerator.

Mirtesen

How to store butter without refrigeration

It is necessary to take a liter or one and a half liter jar, pour cold boiled water into it and add salt at the rate of one heaping tablespoon per liter.

Oil can be stored in salt water for up to ten days.

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