I grated frozen butter for the first time today, to make a streusel topping. It worked much faster than my usual method of cubing and cutting in. However the cleanup felt wrong.
I used a paper towel and spatula to get the butter bits off the grater as best I could. But when that stopped making progress, there was still a lot of butter stuck in the crevasses and smeared on the flat parts of the grater. It was easy to wash it with hot water and soap, but it felt like a lot of fat to run down the kitchen sink. It probably would have come clean in the dishwasher as well.
If I had a little more foresight, I think freezing the grater itself beforehand would have made a big difference in preventing the mess.
Is there another method to avoid clogging your pipes? Or is this trick best left to a professional kitchen with a grease trap?