After years of being unsatisfied with the results of smoking butter by the block and not getting thorough smoke penetration, it was decided to take a different approach.
In the past, when in immediate need of salt free butter and if heavy cream was on hand, we just made our own.
Homemade butter can be made in a matter of minutes with minimal equipment .
Butter can easily be made by using any of the above for churns.
Basic equipment left to right: Food processor with chopping blade, heavy cream, wooden paddle, measuring cup and smoke generator.
Place two cups of heavy cream into food processor. If using regular whipping cream, there will
be more buttermilk with less butter taking more time.
Applying apple smoke for a few seconds while churning. Two 3 - 5 second burst with a medium
to heavy smoke produces a very desirable smoke flavor throughout the butter versus 30 minutes or more
smoking it by the block.
Cover opening in food processor to contain smoke. Within three minutes, the cream begins to thicken. Within four minutes butter solids are forming.
Smoked butter and sweet buttermilk . In seven minutes the butter is ready to be pressed.
Pouring off the sweet (now) smoked buttermilk which is clean and natural. It didn't make it to a glass.
Pressing excess liquid from butter. It is important to remove as much residual buttermilk as
possible or it will soon go rancid. Place butter in a bowl of cold water (not shown) when pressing.
When the water runs clear, the butter is ready for refrigeration or freezing.
Using optional pickle press to aid in pushing liquid from butter.
Place butter on cling wrap.
Roll into log and refrigerate. The sushi mat was used to assist in rolling the butter into a roll.
Individual servings can be made using a candy mold as above.
Very fresh butter.
2 cups cream = ½ cup sweet buttermilk and 8 oz. of thoroughly smoked butter.
If you would like to make fresh cream cheese. Remove it as soon as it begins to turn in on itself, prior to turning into butter.
The above process can be duplicated by using raw milk, if available. Simply separate the cream and proceed as above.
If smoking your homemade butter, use a thick white or thick white/bluish smoke. Because of the time constraint, thin blue smoke (TBS) would be hardly negligible. Keep in mind that thick white smoke (TWS) is much less forgiving than TBS and is easy to add more smoke flavor than desired. Experience will be your teacher when using TWS when smoking products, but it can open a whole new world of smoking to the more adventurous smokers.
More information on the heath benefits and techniques of making your own butter can easily be found on the net.
Edited by Mr T 59874 - 1/27/15 at 10:24am