We are lucky to have somebody like Pepe Saya (and a few others...) who makes cultured butter, the way it is done in Normandy or Echiré.
I use very little butter these days, but when I do I want the best and 225 grams of butter last me a long time, if I can conserve it that is...
Pierre Issa, the real human behind Pepe Saya, told me I could freeze and keep for longer that way. But then, it is still too big to unfreeze in one go...
So here is my solution: you will need a knife, a ring, a half cup, a spoon and some glad wrap... By the way I am not sponsored by Pepe Saya!
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: