omg - I thought the butter shortage was just a local phenomenon - my local supersized Tesco hasn't had the (grass-fed) butter I want for a couple of months now. Always in short supply, always disappearing and now Danway's comment explains this. All I want is 3 blocks for the bottom of the fridge. Luckily we have a dairy farm just down the lane. located in south Wales, UK.
Turn that butter into ghee and store in sealed pint canning jars. Keeps for over a year in a cool dark place. Shelf stable fats that are not from toxic seed oils should be a top priority for anyone’s stockpile. I do this with butter when it’s on sale. Three pounds fit in a standard crock pot. Set on low for about 12 hours then filter out the solids by pouring through a sieve lined with cheesecloth into sterilized hot jars. I also buy 3 pound bags of bacon ends (scraps) and follow the same process. You also end up with bacon bits and the butter solids can be used to make toffee.
omg - I thought the butter shortage was just a local phenomenon - my local supersized Tesco hasn't had the (grass-fed) butter I want for a couple of months now. Always in short supply, always disappearing and now Danway's comment explains this. All I want is 3 blocks for the bottom of the fridge. Luckily we have a dairy farm just down the lane. located in south Wales, UK.
Turn that butter into ghee and store in sealed pint canning jars. Keeps for over a year in a cool dark place. Shelf stable fats that are not from toxic seed oils should be a top priority for anyone’s stockpile. I do this with butter when it’s on sale. Three pounds fit in a standard crock pot. Set on low for about 12 hours then filter out the solids by pouring through a sieve lined with cheesecloth into sterilized hot jars. I also buy 3 pound bags of bacon ends (scraps) and follow the same process. You also end up with bacon bits and the butter solids can be used to make toffee.
Thanks for sharing! Great ideas. Just be sure to *buy* your butter, y'all!