Can butter be frozen thawed and then refrozen?

It's not ideal, but you can freeze, thaw, and refreeze butter, though it's not recommended for the following reasons:

* Quality Degradation: Each time you freeze and thaw butter, it becomes more prone to separation and changes in texture. It might become grainy or lose its smooth consistency.

* Flavor Changes: Repeated freezing can affect the flavor of the butter, making it slightly bland or slightly off.

* Potential for Bacteria Growth: If butter is thawed and left at room temperature for too long, bacteria can start to grow, potentially making it unsafe to eat.

Here's a better approach:

* Freeze butter in portions: Divide butter into smaller quantities (like sticks or 1/2 cup portions) to make it easier to thaw only what you need.

* Thaw in the refrigerator: This is the safest and most effective way to thaw butter, ensuring minimal quality degradation.

* Use thawed butter promptly: Once thawed, use the butter as soon as possible to maintain its best flavor and texture.

Instead of refreezing, consider:

* Buying smaller quantities: If you don't use a lot of butter, buy smaller portions to avoid freezing and thawing altogether.

* Using butter substitutes: There are various butter substitutes available that can be used in place of butter in some applications.

Ultimately, the decision is yours. If you find yourself needing to refreeze butter, do it in moderation and prioritize using it as soon as possible after thawing.