Oh my god guy's. Totally forgot this thread. Man that butter was crazy.
Still can't see very well
Printable View
Oh my god guy's. Totally forgot this thread. Man that butter was crazy.
Still can't see very well
OK, I have a small cheap crockpot. I want to make cannabis oil (only because it keeps longer and doesn't need to be fridgerated). What exactly do I have to do to make cannabis oil? I don't want to waste an ounce of weed (no access to trimmings, shwag, shake, etc.)
What heat setting?
How long?
More time = more potency?
Which is the best oil to use? Coconut? Canola?
lol, I don't know about all these recipe's I've only ever done it one way. I take what ever Herb I wanna use, usually around 3 8ths, grind it in my coffee grinder, makes it super fine, then I use one stick of butter. I melt the butter in a small pan, then put the powdered herb in, I keep it barely on a simmer, I don't want to boil it so It doesn't burn or have much evaporation. I simmer it for 30 to 40 mins, then I use the entire mis in my ready mix brownies purchased in a box at any store. I make the brownies exactly like the box says, except I add the melted butter. After they're done cooking, it's crazy! Last time it made 8 huge brownies, the ones that are in my thread about calling 911 on myself. One quarter of a brownie was enough to put me totally out of my mind. Anyway, that's all I've ever done. I learned how from reading all the threads. Only difference in what I do, is I never strain the cannabis after it's done, I just mix everything with the brownies. Have a great week end!
Howto
also, don't eat too much, it takes me and my friends over an hour before they really kick in, so wait an hour before you eat more, imo
hey, a friends got a load of stalks leftover from growing hydroponics, can we use them to make butter or anything?
thanks!
Crockpot on low
add 4 - 6 sticks butter and melt down,
add herb, she used 1/4 oz of high grade Sour Deisel.... ground with Space Case
stir and mix lightly until saturated.
She warned that there would be an uncomfortable odor during the saute of the herb, so be cautious as necessary for your living arrangement.
After 8 hours strain the mixture through one of those wire mesh type strainers, and then again through cheese cloth... or I guess your favorite strain method.
Melt down another 4 - 6 sticks of butter and add back the material for another run through.
Obviously the first run melted down most of the trichomes, but I guess there is a "low octane" version that comes from the second meltdown and strain off.
Thought it was a good idea to have "high" and "low octane" butter... you may be have it with your toast in the morning.
Knowing these guys they probably used the left over material for something but that was not discussed.
I will be test driving this in the next few weeks so I'll update then...
i have some canna butter and a brownie mix i want to use but it says 1/3 cup oil how much butter should i put in? 1/3 cup butter?
first of all...new here..hello fellow burners.
Now..instead of making canabudder and cooking for 24 hours....coudn't I just add the herbal powder to my brownie mix and bake the mix??? Wouldn't that activate the thc???
Oh dude above me....you sub the oil for budder...no oil!
Last time I made c-butter it was with 1 oz dried fan leaves & 1/2 oz vapo-poo into 1/2 lb clarified butter. I did it (with water) in a small slow cooker for 3 hours. A tablespoon of the stuff will disassemble you.
And pardon me for bragging, but I thought it was kind of funny: first time I tried the stuff, I figured I'd do a tablespoon (had no idea what to expect in terms of potency). I eyeballed it & chopped off what I figured would be a tablespoon. Then I thought, best check & see how accurate my eyeballed measurement is. Got out my scale & weighed what I had cut - .502 oz.
I was off by two thousandths of an ounce.
damn, some of your butter look great. this is an old one i had before i moved. i never even made it half way thru this before having to discard it because of the move! The chunk is see missin is the amount it took to make a full batch of knock down edibles! (tear) and now im too lazy to make more!
Oh shiznit man, that's some sick green butter. Did you make it from trim and 'popcorn'?
That is giving me the munchies just LOOKING at it!
so stinky, would you wash that green butter???
you and me both. i only used trim! but alot of it. I used the alcohol extraction method. i was a load of work...but paid of in the end!Quote:
Originally Posted by stinkyattic
Been a long time since I was in forum-land, just been working on some cooking lately & trying to figure this all out. :)Quote:
Originally Posted by The X Man
Bob, I made cannabutter this week, using your recipe. The only adjustment I made was to cook for 6 hours, since I read in several other places that cooking it more than that causes the THC to get burned off.
I made the butter into red velvet cupcakes, & even 'spiked' the cream cheese frosting (the recipe called for butter). The taste is actually quite good! You can definitely taste the weed, but in a yummy sort of way. Baking is a hobby of mine, so I had some good ideas about flavoring to compliment that, & they worked well.
The problem is that there's NO potency to these things whatsoever. You could eat all 24 cupcakes, & I'm pretty sure not catch the remotest buzz at all. :((
I know we're not to get 'hung up on specifics', but before I waste the other 4 oz I have dedicated for butter, I think I'd actually prefer some specific info. :)
Does anyone know what temp the butter should be kept at while simmering? By temp, I don't just mean "low". I mean, if there is a known temp at which weed loses the THC, what is that temp? I have a candy thermometer to measure the temp of things cooking on stovetop... but a week of googling hasn't turned up what temp I would need to watch for. Please, help!
For the record, I did keep the butter on "low" heat the entire time. It'd just be nice to have a more specific measure of temp. I just wasted an ounce of decent shake & popcorn, & that is just not a happy experience. Thank you to any & all who can help! :)
my grandpa has lung cancer and he can barely eat anything, so much that he is in the hospital right now. he should be out tomorrow and i want to do something to make him feel better. obviously he can't cmoke, but will the butter still make him hungryer?
I think I like stinky's hot wash extraction method the best but I have a question.
If I don't have a cheese cloth can I use a regular paper coffee filter or plastic strainer that I'd use for noodles/mac n cheese??
nevermind...coffee filter was fine, came out great!
The filter worked but need suggestion for if you don't have a cheesecloth. I know my straining can be improved. Any help please?
Found the answer off site. Nevermind.
When making brownies from the box all you need to do is add dry ground weed to the mix..no need for canna butter in thatQuote:
Originally Posted by shoi
Yuck! No really, cannabutter makes better brownies.....I promise. It's worth the time and trouble. Happy cooking! Ldy :hippy:Quote:
Originally Posted by p0th3d
Howdy,
Glad I found this site! Been making butter for years and recently learned I've been making it at too high temp. So now I've bought a crock pot and plan to make some butter soon. Just had a couple of questions I'm hoping aren't too dumb.
1) I just heard that soaking the leaf in cold water for a while will reduce the organic/green taste in the final product. True?
2) When using the crock pot method, do I need to use water with the leaf and butter? I was planning on just using butter and leaf, but don't want to waste my stuff.
Thanks very much! I've read all the threads multiple times and appreciate having the resource. By the way, 'green' rice krispy treats are the BOMB. Especially with dark chocolate chips sprinkled throughout.
~M
I think if you but your leaf in the cold water you will end up taking off some of the trichomes kinda like making hash the cold water method. Not sure about the water and butter in the crockpot, but if it usually calls for it I'd go for it. That way you can get the separation (water and butter) once refrigerated.Quote:
Originally Posted by mary896
Thanks for the help! You confirmed what I thought about the cold water rinse. I was correct, hubby was wrong! That's always nice.
can you break your recipe down for broccolli and butter I'm a newbie. first post ever would love to stop lung cancer by sitting on the couch like youQuote:
Originally Posted by Tokudai
All i do is put a heap of trim in the bottom of a cut stocking and tie it (new of course!!) then i put the other bottom of the leg around that and tie it, to ensure no rippage :)
Then i added a heap of butter (it was a huge batch!) and brought it to a simmer, added the stuffed stocking. I then let it very lightly bubble and every now and then i used a potato masher to press the butter out of the sack. Turning the ball every say 20 minutes and pressing it, to ensure the butter that soaked in comes out and gets replaced by other butter and that the stocking doesnt burnt or melt.
I did this for probably 5 hours and the stuff is really really potent. These betty crocker choc chip biccies i cook asks for 80g of butter and thats all i use. One of these biscuits really does the job believe me!
Hi again,
Just followed the 'recipe' using the crock pot method. Ran it overnight on low for about 18 hours, checked the temp. after aobut 2-3 hours and it was 182F. It may have jumped up in temp. at some point, or the time was too long. All I know is the butter's got a heavy burned flavor. Butter's DARK green. I made a small batch of rice crispy treats, they're really green and average strength. High's not great, hubby had a hangover this morning. Wasted 10 ounces on the crock pot method, I'm in big trouble with the spousal unit.
Any thoughts on why the crock recipe might not have worked? I didn't even go for the full 24 hours.
:(
Mary896
Hello, everyone!
I am making cannabutter this weekend for hubby. He has about 4 oz. of grow that wasn't quite up to his "specs"....Hence, he has been avoiding it like the plague.
After reading about butter, I get the impression I could make a KILLER batch for him, but I'm wondering if I need to increase the amount, since he wasn't happy with the smoking version. Is this necessary?
He truly prefers the edible feeling to the smoke, so it will have to be really GOOD-especially since he has been buying the brownies at the dispensary.
Your suggestions would help me in my first attempt at butter.
Thanks! This is a really great and informative forum, for certain!!!:thumbsup:
I'm currently grinding the dry veggie very fine, slow cooking it in butter and water . I then squeeze it thru' a potato ricer (a hand held perforated can attached to a plunger) into a kitchen strainer and then into a glass bowl. The veggie left in the ricer after the squeeze I usually throw out. I put the bowl in the freezer and take the dog for a walk for a couple hours. The butter and very fine veggie grindings rise to the top leaving the water and water solubles below.
I separate the butter from the water and the fine grindings from the butter. The butter gets used in any number of recipes and the fine veggies get baked into cookies,brownies etc. where taste can be easily masked.
The problem is in the big squeeze in the ricer. When I weigh the butter after separation it is always less than when I started, so it must be left in the mass remaining in the ricer. I need some kind of wash or something to get the last few grams of butter to separate from the vegetable. I'm pretty sure the THC has left the veggie and entered the butter, Ijust want the butter from the veggie.
Any ideas??
In CALI!! there a cold way to make cannabutter this is so old way!! Were not given out how its made, but just to tell ya the taste is just like butter and it works in cooken better! our temp is never over 100 dgrees F!! and we can also put hash it our butter making it ten or twenty times stronger!!great for cancer patients !! We in cali get a kick out of this, no hating just its so old? way of makings green butter that taste like shit? no way try when we release how to do it, but for now like butta from B.C. its a secret!, but it will be on the so. CALI. market by sept 09! watch for it! Peace and POT! sees.:thumbsup::hippy:Quote:
Originally Posted by BobBong
Gee, I always thought these forums were for sharing information. Why are you going to brag about this special method without sharing it? Just because it's an old recipe you have to hoard it? Why not share it?? I'm sure there is someone who could try it and improve on the process if you would let it be known.Quote:
Originally Posted by seesinthedark
mbenz9- one way you could help get the last bit out is to put the plant matter in a cheese cloth, dunk in warm water, and squeeze through the potato ricer. Repeat it a few times and then combine the water to your butter/water mix before you cool it. Plus the extra water might suck out some more of the chlorophyll making the butter less green and better tasting.
This recipe is strictly for informational purposes. There are many ways to extract the THC from your material.
Use the recipe or don't.. simply give feedback if you can.
I second that, if you got a good idea, let it be known. We've been making cannabutter since the 80's and sharing the cookies with anyone that wants one. Along with the recipe. It's about community.
I have been making cannabutter successfully for about 1 1/2 years. I have a simple process.
Melt 1 lb of butter at low temperature for ever 2 oz of quality trimmings you have available and will fit in the pot. I use the bud trimmings that have the tricomes on them. Just remove the major stems and any foriegn objects like tree leaves or pine needles and throw the trim in the pot. Mix with a spoon. It will look thick like spinach. Turn the temp to high until the first bubbles appear. It will be just a few slow bubbles like a lava pot. Then cover the pot and simmer 8 - 10 hours. I just squeeze small balls of the mixture through a cheese cloth. It does burn because you have to squeeze while it is hot. I just suffer but some kind of gloves would help. Then put the mixture in the fridge or freezer to cool. While that is cooling bring a fair amount of water to boil in the same pot. After the water boils put all the little squeezed balls in the cheese cloth in a culander inside a different bowl and slowly pour the boiling water over the squeezed balls. Then squeeze the whole mess again into the bowl. This part is also painful. Then cool that bowl in the fridge or freezer as well.
I usually measure the butter into one cup portions and freeze it in plastic bags. It comes right out while still frozen.
hey thats nice.....how can you call yourself a slow cooker.....can you tell me idoes it adds to ones fattiness.....
You can make milk or cream which may be a little less fattening. I also make olive oil but that is fattening too. I use the same basic process for every food product. But I don't boil the milk or cream and just cook it two and one half hours. My first attempt at ice cream was awful but we are adjusting the recipe. In other words adding tons of sugar and more fruit. It is probably pretty fattening too but you just eat a tiny amount.
If anyone knows how to make chronic hard candy please post the recipe. I wonder how they get the canna in the clear suckers. There are no fat containing items in the recipes I can find.
Hey folks, i was able to confirm with another source that CBN's and CBD's don't become fully active until heated for about 24 hours when making butter.
So,
Cook the butter longer for a heavier effect.
How 'official' was the study to confirm that? Most curious if any REAL studies have been done to prove, not just educated opinions. (Please do not feel that I am being critical. The scientific side of me requires this.)
WaWo
I have been cooking my butter for 8 to 10 hours and the results have been very satisfactory. I use 2 oz of good trim for each lb of butter. The butter has been very successful but the cream has been awful. It was so bad it made the ice cream almost inedible. It is totally chronic though. Adding more sugar and berries could still not kill the taste. Anyway the butter is easy. Just melt the butter and add the trim bring to a simmer then cover turn down to the lowest setting for 8 to 10 hours. Strain with cheese cloth.