Brent S
Top Poster
Sounds easy enough to do. I freeze cheese and butter all the time though and can’t tell a difference when I thaw it out. I was skeptical of the cheese but my wife said her family always did it and it works great. With grocery prices rising in stores being able to preserve things is more important than ever now.Have you ever run a chest freezer as a fridge? replaced the thermostat so that it stays at 50 degrees or so? That is my next goal - to create a "root cellar" type environment for lts foods that (supposedly) make 10 years in a controlled environment, butter being one things to come to mind right off the bat.