Smoked garlic herb butter

Original Blog Post: https://greedygirlcooks.blogspot.com/2020/09/smoked-garlic-and-herb-butter.html

Ingredients

4 cups heavy cream

½ teaspoon salt

1 tablespoon minced parsley

1 tablespoon minced oregano

1 tbs chives

5 garlic cloves shredded

1 tablespoon thyme leaves

Instructions

The Heavy cream should be cold smoked between 150f and 200f for about 2 hours

• Place the cream in a bowl and place that bowl in another container with ice
• Place that the whole setup in the smoker
• Light your wood chips place in the smoker or set the time and temperature on the electric smoker
• You don't want hot fire but you do want a steady stream of smoke. I used a small number of charcoals hot and ashed over white and then placed some soaked wood chips on top
• Place the cream and ice as far away from the smoking source as your smoker will allow
• After 2 hours, the cream should have a slight dark-colored skin on top, my skin was a pale gray-brown color not too noticeable, but the flavor of the smoke in the cream was intense.
• I smoked my cream at 150f for one and a half hours
• Pour the smoked cream into a jug cover and refrigerate overnight or for at least a few hours this should be very chilled
• chop as small as you can, the parsley, oregano, and chives add in the shredded garlic, thyme leaves, and ¼ teaspoon salt and set aside.
• Place the mixing bowl and the whisk attachment in the freezer; I left mine in there overnight
• To make the butter, use the cold mixing bowl and whisk to whip the cold cream, add ¼ teaspoon salt
• It will take about 10 minutes. It will go from a liquid to whipped cream and then to butter solids and buttermilk mine took exactly 9 minutes 36 seconds.
• Strain away the buttermilk and wash the butter thoroughly in water, squeezing and kneading to get out as much buttermilk as you can
• Roll the butter out between two parchment sheets, sprinkle the garlic herbs all over it
• fold to incorporate the butter with the garlic herbs
• roll into a log or flatten into a disk,
• Store in the refrigerator for a week or two, freeze to keep longer.