Can anything be done to aging butter to make it safe for eating?

(it doesn’t smell at all rancid and it’s been in the deepest [coldest] part of the fridge, but googling tells me it’s way past the suggested fridge life of butter)

I don’t want to get you sick, but what I was able to Google made it sound like sometimes butter survives a year in a fridge, and that you can tell by it starting to discolor and/or taste off (rancid). The risk apparently may involve mold, though, which sounds like it might be dangerous.

I would think high heat would tend to kill mold. I might also try cutting off and discarding the exterior layer, like with moldy cheese.

But if it were mine, I’d spend more time reading up on Google, just to be safer.

Butter that you are making at home? Not sure what you’d need a pot for you might need like a churner of some sort.

Agree, trim up and finish it.

Cut all the mold off (cheese is mold) and heat it up high temp. Should kill off bacteria. Use it as a sauce on pasta.

Pot butter is not the same thing as butter made with milk.

I’d toss it.

okay wtf is pot butter? I thought you were supposed to churn it

SergeantQueen, it’s butter made with marijuana (basically the buds/flowers are sauteed in dairy butter and it’s strained to become smooth), meaning it’s much more valuable than regular butter, hence my desire to preserve it. I think BellaB is pointing out that becase it has plant material other than dairy butter, it might be more prone to mold and/or spoilage over a long time?

Have you ever had food poisoning? I have and it is a fucking nightmare. I wouldn’t roll the dice on this.

@marmoset – yes, the plant material will get nasty/dangerous sooner than plain butter. And nastier and more dangerous.

Definitely not worth the possible results.

I am sad but I appreciate the responses – thanks