The finer points of tempering butters

[Feelin' Soapy]

When I make lotion bars they are smooth and fine, but several months later I often find they've become bumpy or grainy. I'm planning to start tempering my mango butter to avoid this, but I'm unclear about when to do it.
I understand how to temper butters (heat, hold, cool rapidly), but I'm not clear about the timing: Can I temper a large quantity and then store it for use later? Will that avoid graininess when I re-melt some of it to make lotion bars later on? Or do I need to temper it when I'm actually making the bars? In other words, can I do a mass tempering, or might it still go grainy when I re-melt to use it later?

 

[Mobjack Bay]

If it's like tempering chocolate, my understanding is that you will need to temper the butter anytime it is remelted.

 

[Feelin' Soapy]

If it's like tempering chocolate, my understanding is that you will need to temper the butter anytime it is remelted.

Hoping otherwise, but that's kinda what I was expecting. Thank you!

 

[DeeAnna]

Another key point is once the fat is tempered, you have to store it properly. Fluctuations in temperature will cause the fat to get grainy, even if it's been perfectly tempered to begin with.

 

[Feelin' Soapy]

Another key point is once the fat is tempered, you have to store it properly. Fluctuations in temperature will cause the fat to get grainy, even if it's been perfectly tempered to begin with.

I store it in the house, so temps are pretty stable.
It would have been nice if I could have tempered the entire 5 lb bucket at once and been good to go...