Any ideas. It actually came out quite strong! Used it in slices? I was told the mulch could be made into dog treats for your furry friend! Baked a batch 16 of pumpkin chocolate chips muffins with it that are dank af! Tasty and totally stoney!! Great method—will use again! Could I use a double boiler instead of adding water directly to the mixture??
Or would you reccomend your method?? Thanks for your input! And also for a great post! It made me feel much more confident going into this for the first time!
I used the first recipe and when I pulled the cheesecloth and plant material off of the container, what remained was liquid and separated into two layers one whiteish and the other nice and green like olive oil. Did you use salted butter? If so the white layer is salt. It sounds that way to me.
I used salted butter accidently once and there was a layer of salt that separated. So , if in the crock pot method , it bubbles fer a minute er two , before i noticed , is it ruined er no? So i made the crock pot butter yesterday. After i separated the butter an water. I thought why throw the water away? So i used it in my brownies too , along w the butter. They turned out awesome tasting an very , very strong high… the water is just as good for cookin as the butter. You gotta keep topping the water up, the water prevents the butter from getting too hot or burning.
Keep a kettle near by and top up regularly with hot water. Everyone needs to understand that just beacause the recipe calls for one cup, does not mean u cant use more water.
Especially when you notice there isnt very much water in the pot, just add another cup or two. In the end you need to seperate water from butter anyways. I just add water depending on how long i have left to cook and the rate of which the water is evaporating and add accordingly. I used method 3 and I noticed that my butter was more watery than usual, and I lost a lot of butter. Did I miss a step? Or should I try another method listed above?
Just a simple question. Why are you suggesting to decarboxylating your weed twice. Your doing it in the over and in the butter again by boiling it for 3 hours, plus most people will use the butter for backing so it really is being over done. If in butter method the oven decarboxylating is not needed. Just 3 hours to boil on the stove. Thank you for awesome recipes!
Can you tell how much decarboxylation will effect in power of the butter? I have make the butter from a trim couple of times in recent years. Never decarboxylation. Why need for decarboxylation if simmer 3h? I can image it will do it in the beginning? I used to put leafs, water and butter in a pot and low heat approximately 99celsius and keep it there 45min-1hour, if longer the butter would lack of power.
After extraction I have cooked muffins in celsius oven and it will make butter works even better imo. Have also melt chocolate and put the buds in to it and wait to cool down.
I will test the decarboxylation vs non decarboxylation extract when it is possible. Like to edit temperatures after a measure. My low heat is celsius, when water start to bubble little bit. I thought it was much closer to full boil temperature. I make 1 your cannabutter recipe, but my temperature was closer 60celsius and not even steam. If it go to 70 celsius water start to steam and maybe loose THC in the steam. I get the butter out really strong and toxic green colour.
Thanks for recipes again! I tried method 1, I think my oven is too small so it got too hot. My bud started to smoke slightly and was more of a dark brown than a light brown.
Still in process, so we will see how it turns out. I tried Recipe 1 with some medium quality trim. I used a jelly bag to strain they are normally used for straining fruit to make clear jelly and followed that with straining through two layers of loose weave cotton dish cloth.
It came out beautifully and tastes great. I might make it a bit more dilute next time — a bit stronger than I prefer. Might be a silly question but after making the cannbutter which has been put in a dish to harden, how do I get equal pieces i. I teaspoon it out evenly in a ice cube tray then pop them out into a sealed plastic container and refrigerate.
I have a question regarding this process. I made some butter using this method, and it turned out absolutely gorgeous! Very vibrant green! But I noticed the butter reduced by about a half cup in the process. I was hoping to get a full 2 cups for my recipe, so the question is this; I have a small amount of butter in my fridge, and my canna butter is still melted.
If I were to put it back on the stove with the regular butter will it dilute my canna butter slightly and retain its uniformity? Or, because the original canna butter cooked with the weed for so long, will the regular butter separate from the canna butter once cooled?? What if you are making it with the leaves etc and not the buds?
Do you just use more or is this not possible? Can I put herb into a cheese clothe and simmer so there is less residual on bottom and in butter? Good question Blu! This could very much keep the crud out of the butter or oil from the get go, and make the straining process later easier or possibly not even necessary.
I have 40gms of cannabutter and a alotta hashes. How much of each do i add to my brownie mix. Can somebody help me pleeez. I have good and can not smoke at all. A couple things that will make the extraction process even better. The other item is after you take it out of the oven, before putting in butter, let it cool 15 minutes then mist all herb with everclear, let it dry 15 minutes then mix in.
This will break down the cellulose in the plant material giving you all available THC that can be extracted. The lethicin is necessary as it binds the products together. Get Sunflower Lethicin…. Works great! When using butter it is best to clarify it 1st this will remove the whey from the butter which is what burns 1st. I put it in hot chocolate or chicken broth. Here is my fast method.
Just shy burning it? I have been doing this for 40 years, and I can make a a very quick receipt, use all the product, why not add a bit of fiber to your diet? Why strain? The more surface area of the Bug product should allow for more THC volatility and area for exchange. I add a extra egg to the cookie mix to increase stickiness of cookie dough. I prefer Oatmeal cookies. Let mixture cool, to below, flash point. Put ice cream in fry pan and stir mixture.
Or package of Cookie mix, If milkshake Put fry pan contents, back into blender for flavoring and volume adjustment. Shake Add some alcohol Vodka , is my choice, this keeps contends in a jell state in freezer. Good to add to Yogurt, Voila!!!!! Put in freezer for future use. I recommend you keep tract of dosage, start with small samples, adjust dosage to body volume of patient. Use a whole cup of cannabutter but keep in mind….. How many grams of pot did you use? Is it really good pot?
How many brownies are you making that you need a whole cup of butter? What does the brownie recipe call for? Cannabutter EZ and near fail proof.
First do the decarb thing with your pot. How much pot you use depends on how good the pot is and how strong you want your goodies. I use Ghee or an Irish unsalted butter. I just do. They both work well. I use a DIY double boiler. I use a pan with a ceramic clear bowl that fits like a double boiler. I like it to just bubble occasionally and stir every 30 minutes or so.
Again not real sure why so long. Just do. Then I just put the ceramic bowl in the ice box to harden some. Cooking it in the butter softens the fiber and it will stick to the bottom of your butter as it hardens. It adds fiber to any baked good with a hint of cannabis which I prefer greatly to real sweet stuff.
A piece or two of Toast, cinnamon, sugar, and canna butter goes well with my morning cup of coffee. I am a huge chicken so I only made 5grams of canna butter.
I followed instructions to the letter and it came out great! I was thinking 2 teaspoons to be safe? I was going to make a small batch of chocolate covered strawberries. Preparation: Step 1. Decarboxylate aka bake your bud for 30 mins Preheat oven to degrees Fahrenheit or degrees Celsius. Step 2. Add butter and water to stove pot, cook on low, throw in the weed Add 1 lb. Step 3. Simmer 3 hours Keep the mixture simmering on low for 3 hours stirring occasionally.
Step 4. Strain out plant material with cheesecloth Tie your cheesecloth with twine to make a lid covering your glass or ceramic bowl or another container. Refrigerate for hardening Remove the cheesecloth. Ingredients : 1 oz. Turn crockpot to the highest setting. Put butter and vanilla extract drops into the pot. Wait for the butter to melt.
Break or cut up your marijuana bud and put it into the crockpot and cover. Set the timer for 8 hrs. Step 6. Place the covered container in the refrigerator for hours. Equipment: Stove Mesh strainer Scissors Ceramic dish.
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JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser. Thread starter mikeb Start date Sep 24, Tagged users None. That's a good question and one i don't think anyone has a definite answer too. Some people do a much higher ratio though - I've seen some folks do as much as 1 oz of shake to 1 stick of butter.
Hard to say what the maximum saturation point is but I think you could at least double or triple the amount of shake you are using. Jalisco Kid Guest. Click to expand This step-by-step guide will make the best pot butter your cannabis will allow, according to Laurie Wolf, author of the weed cookbook Herb. While shopping, seek out high-quality unsalted butter. You will be able to coax more out of a better stick of butter, since there is less moisture and water.
The stronger the weed, the stronger the pot butter , so plan accordingly. If your tolerance is low, then you can use and eat less. Finished cannabutter ends up being lightly green, which also serves as a visual cue that the herb has been melted, cooked, and whisked appropriately. Cannabutter keeps in the fridge for up to a month. You can also freeze it beautifully for at least six months.
First, you need to decarboxylate your weed. This step is akin to the toasting many cooks do with herbs and spices to activate flavor compounds. This also happens naturally when you smoke or vape the plant, but when ingesting marijuana, decarbing should be a first step for the best effects.
How to decarboxylate weed. In a medium saucepan bring a quart of water to a boil.
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