SMF Premier Member
- Joined Nov 3, 2011
Your welcome, dls1.That's great, Tom. Thanks for sharing your technique.
I once sampled some great smoked butter at a little shop near Half Moon Bay, CA and loved it. I tried to replicate it several times at home with less than desirable results. Hopefully, your process will hit the target.
This is definitely on my near term to do list. I have the heavy cream, large wooden spoon, the same Pyrex cup, what appears to be the same model Cuisinart, and the Smoking Gun, which I got about a month ago.
When you process the cream do you do it on "Pulse" until you get the consistency you want, or do you run the processor continuously? If the latter, how long do you run the processor, and how long do you apply the smoke. Also, do you use immediately or refrigerate it for a few days before use?
If using a blender do you change anything such as shortening the processing time?
Thanks again for the tutorial.
Thanks for the info, Tom. This is on the short list to make.Your welcome, dls1.
I think you will have better luck this way as it does provide equal smoke flavor throughout in a much shorter time.
When processing, lock the lid and let the processor run continuously. The cream will whip shortly then in about 3 minutes lumps will begin to form and the machine will begin to gurgle. When the butter stops rotating and the machine begins to whir, it's done, approximately 6-7 minutes.
The butter can be used immediately after pressing, refrigerated or frozen.
It's been a good number of years since I've used a blender, but it seems that it was made in smaller batches, say one cup of cream at a time, it probably would depend on the blender. Don't want to cook it, so use the chop speed.
Hope this helps, Tom
dls, The smoke time was 3-5 seconds. After the smoke is visibly dissolved into the cream, stop churning and take a taste test. If more smoke is desired, continue churning and give it another burst of smoke. Don't over do it, two burst should be plenty.Thanks for the info, Tom. This is on the short list to make.
Do you apply the smoke for the entire 6-7 minute processing time, or do you cut it shorter?
Thanks also for the heads up on using a blender. I was kind of curious about trying that but I think I'll pass. My primary blender is a 1,560W/3HP Blendtec which would probably fry the heavy cream.
Thanks, Eric. I also gave thought of destroying the bacteria and enzymes, but smoking country hams extensively doesn't harm the enzymes needed to age the ham. Also, my three year old cheeses seem to continue to age after smoking and waxing, and bacteria is needed for that to occur.Holy Smoked Butter! Tom, that's just too easy! I should have known you'd be the guy who would think of something like this...you're one of the few cold smoke gurus around here...LOL!!! Thanks for sharing such an easy home-made confection...well, OK, if you're not a smoker you wouldn't call it a confection, but this is what I call SWEET!!!
And on top of it all, you just demonstrated for any critics that, yes, there is a purpose and a place for thick white smoke, and this example, even if it takes it to the extremes of short duration for application of smoke, shows a great way to incorporate smoke into something in a hurry.
I had a thought earlier today when I first saw this at work regarding smoking the raw milk to achieve an easier smoked curd cheese, sour cream and whey...smoke has anti-microbial/anti-bacterial properties. If the smoke can ward off bacteria, as our distant relatives discovered when meat smoking for the purpose of preservation was in it's infancy, then, I would be led to believe that introducing smoke to a process which requires enzymes may prevent them from doing their job. It may require a bit of trial and error to get a low enough concentration of smoke in the milk (PPM, or likely PPB), in order to not kill or disturb the critters too much. Or maybe I just don't understand enough about Rennet, other than it's primarily used as a coagulant for cheese and yogurt which is extracted from the forth stomach of ruminant animals (calves, sheep, goats). I know that many cheeses use starter cultures for fermentation. Is Rennet a living organism (like starter cultures) after exposed to water-based moisture when mixed and intended for use? I did a little research again tonight, but didn't find the answer to that question. If Rennet is a living organism, then I would think smoke would eventually kill it, if not cause it to subside it's activity at a certain level of exposure.
I'm by no means a cheese maker and have in fact only made butter one time with raw whole milk in a 4qt jar (lots of shaking and sore arms/shoulders), so I have no idea what level of smoke would allow this to work, but I suspect that with some trial and error on smoke type and density, and possibly even smoke wood species if taking it to the upper limits (some may have less antimicrobial properties than others), you may be able to find a happy medium where a nice flavor comes through from the smoke, yet does not kill the coagulation process.
Just some ramblings from my ol' brain-waves. Oh, this would be sooooo very interesting to find out if it can be done, and details on how it came together. It's definitely worth further investigation and if it appears to be a viable process, run some trials with it. It surely has peaked my curiosity. I guess I wouldn't have gotten so long winded if it didn't....ha-ha!!!
Tom, thanks again for sharing this little ride into nearly instant home-made smoked butter!!! This is way too cool to not try it!!! I will be waiting to see where this road leads you. Now, I just need to get my hands on an enclosed cold smoke generator, very soon...
Tom, this is starting to make some sense to me now...I think it has to do with water activity (Aw) in the aging smoked cheese, your aged hams, etc, but it does make me winder about the smoke on the surface of the ham, cheese etc vs mixed directly into the milk. The surface smoke may not have much impact as it is slowly penetrating into the product while the critters are busy doing their thing, and they probably have high enough numbers to overcome any toxicity from the smoke as it slowly leaches into the product. If the smoke is mixed into a wet product, it will mingle throughout the product and in this case, it's a product with an initially very high water activity, which will transition to lower water activity shortly afterwards. This may be the thorn in your side...hope not. Just some more theorizing there...Thanks, Eric. I also gave thought of destroying the bacteria and enzymes, but smoking country hams extensively doesn't harm the enzymes needed to age the ham. Also, my three year old cheeses seem to continue to age after smoking and waxing, and bacteria is needed for that to occur.
I will start by using liquid rennet as it probably would react at a faster rate than the capsule type and increase the smoke time as the test goes along until the desired flavor is reached. Perhaps the amount of rennet will need to be adjusted as well. My cheese making is very limited (cottage and cream) so maybe someone else could chime in on this. I would imagine that the commercial cheese producers use liquid smoke in the beginning stages for their "smoke flavored" cheese, but that's my opinion.
A new thread will be started when the results are found, probably toward fall.
My belt will probably have to be lengthened before the results of this trial is over unless someone else joins in with some test and results.
Wondering what the smoked buttermilk would taste like in my biscuits or cornbread? YUMMM!
What!!!!! Are you telling me, you don't smoke your biscuits and cornbread?Wondering what the smoked buttermilk would taste like in my biscuits or cornbread? YUMMM!
No need for words!
Yes you will, enjoy.Aweome!! now I have to try to make homemade butter!!!
Good, I use the cast iron as well in the kitchen oven. When they come out of the oven, try putting them in a smoker (medium to heavy smoke) for 30seconds to a couple minutes.dont smoke them....sad to say....but I do use a very well seasoned Cast Iron Skillet!
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