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Hey guys, word to the wise. Try out Coconut Oil. It is a special kind of fat that your body burns differently than vegetable oil or butter.
YES! Crock pots are the way to go. However a double boiling kind of situation works well too.
And YES! keep that stuff steeping on a low heat as long as possible. I'll try to remember to take pics next time I make butter, but the stuff is usually so dark green it looks BLACK!
Freeze your trimmings before you grind 'em up, too.
Hey guys does it matter if you use salted or unsalted butter for your sweet delicious canabutter? :thumbsup:
a complete success i only simmered it for 3 1/2 hours it's great.next time i'll simmer it much longer i doubt if it could get any better. thanks for the receipe
salted or unsalted doesn't matter
Yeah, Making butter is really easy and rewarding if you use my method. My friend had this wierd kind of rubbery looking pot holder that has proven to be superior for squeezing the butter/trim mix while it is still hot. It is actually non painful and you can get most of the canna butter off it easily.
I am interested to see if somebody has confirmed Bobo's statements about CBN,s and CBD's. I assume these are types of cannabanoids. I believe I could cook my butter for 24 hours without seeing any negative effects. I have already cooked butter for more than 10 hours and it was very effective. However to be honest all my attempts at butter have resulted in a very chronic product. Let me know if anyone can confirm this 24 hour claim.
There is a lot of difference between the 2 hours some folks claim is adequate and 24 hours. I still cook my butter 8-10 hours. I have been making killer cookies for two years so I am hesitant to change. One cookie and you are pretty much guaranteed peaceful sleep whether you want it or not!
The medible I have failed miserably on is the ice cream. It was totally chronic but was almost impossible to eat. I had to put jelly on the ice cream and add regular store bought ice cream to try to kill the taste. Anyone able to make tasty cream and thus makes delicious chronic ice cream.:420thought:
I love making cannabutter,and have been successful with just simmering it in a double-boiler for a few hours. But this is the firs time I have seen any mention of over heating? or heating for too long? damaging the potency of the final product. Please if someone knows about how this works, what temp to avoid/how long not to heat/simple explanation of breakdown of THC, or however it works, the information would be very useful.
From all the information I can gather it appears that you don't want to go above 300 degrees F. Going above this temperature will vaporize the canabinoids. They have a term for it. If I come across it I will update this thread. I cook my cookies at 300 degrees for about 23 minutes instead of 350 or 375 for 10 minutes as the directions call for. I have to adjust the time to get the cookies to come out right.
However ;) I had been cooking my cookies at the recommended temp of 350 for 10 minutes and they were totally chronic. I can't really tell if the cookies cooked at the lower temperature are more chronic but I use the lower temp just in case.
When I make my butter I slowly melt the butter at low temp then add 2 oz of quality shake per pound of butter (salted or unsalted - no matter). I mix it all together then heat until I see just one or two lava pot type bubbles. Then I immediately turn it down to the lowest simmer on my smallest burner on my gas stove. I cover and simmer for 8 - 10 hours. Then I strain while hot through cheese cloth. I am pretty sure is does not get much above 300 degrees if that. The temp at simmer is probably less than 200 degrees because I can squeeze the butter as soon as I turn off the heat. It does burn but not that bad and the butter really makes your hands smooth after.
Thanks a bunch Rudy
Enjoy your butter. I usually make oatmeal or snickerdoodle cookies since they seem to taste the best. Chocolate chips are good but you can taste the butter more.
:smokin:
Holy crap, this is a great recipe. I needed something like this, as I went to a concert and almost had my vaporizer (i-inhale/i-olite) confiscated at the security pat down. Lesson learned... Or what if you get slammed into and drop your $200 vape? Ouch!
I never really got off on eating herbs, and it turns out I had been misdirected. Someone gave me a book on herbal cooking, and the butter recipe said to just simmer the butter and herb. The problem with that is it is easy to overcook. The addition of water insures that you will not overcook it.
Also, when my friends have made cookies, they make them out of crap -- leaves, stems, trimmings. Crap in, crap out. Don't be cheap! Use quality ingredients and you will get amazing results.
One improvement I can offer -- put the cheese-cloth wad in a potato ricer and squeeze it -- you will get every last drop. Potato ricers also make better mashed potatos.
I made the butter using 4g of quality, dried, uh, peppermint and I made 4 cookies out of this. Wow. Too strong. I should have made 6 cookies out of this. Maybe 8. It was touch & go for a few hours, and the effect lasted for 12 hours (probably longer, but it made me very tired and I had to sleep and I woke up in the same state and have been out of it all day, but in a great way!). I'm glad I tested it before I went to my concert this weekend... And this was just peppermint! ;)
This is the best recipe. Forget all that double boiler nonsense, and definitely forgettabout putting it in pure butter.
I'm pretty stoked. In 20 years of enjoying peppermint, I have never really had much success with eating it. Last night, it knocked my socks off.
I agree 100% -- use quality ingredients. Don't use stems, leaves, or duff. Remember -- you need to squeeze the butter out of all that vegetable mass, so the more crap you put in, the more will absorb butter, and no matter how hard you squeeze, you're not gonna get much out of it.
If you use quality ingredients and do it right, you will do well. If you have quality herb, use 0.5g to 0.7g per cookie. I used 1g, and it was TOO MUCH. I cannot go to a concert in that condition, even if it is just peppermint. ;) I would have had to bail and hang out at the park and take a cab home. For real, yo.
I'm gonna try half a cookie tonight, and see if that's enough. If so, I'll go with .5 per cookie. This worked so well, I ordered a more accurate scale and a better grinder (I used a space case, but with very dry herb -- one should dry the herb for a few days before grinding it, and even with a space case, it will get powdery. That said, a coffee grinder works much better! I donated mine when I quit coffee 7 years ago...)
I gotta say, this recipe ROCKS and it really changed my mind about eating herbs. If you do it right, you will get your money's worth -- it's better than letting it go up in smoke, and the discrete nature is really awesome! That said, it is not as efficient or good as vaporizing. But I would say it is second to vaporizing, and way way way better than smoking. Herbs are much better when you don't have a carbon monoxide buzz, and quite honestly, pipes and cigarettes taste like crap after a few puffs.
Just don't be cheap. The reason why I never dug eating it, is because my friends always use their leftovers and trimmings. Don't do that. If you use quality ingredients, you will get quality results. Otherwise, I think you're just wasting your time and making some cookies that just taste bad!
I also find the store-bought mixes (I like Krusteaz Chocolate Chunk) are the best! The extra ingredients will make nice, uniform cookies that don't crumble into a million pieces. Nothing worse than eating out cookie crums from saran wrap. Trust me -- don't eat out anything with saran wrap! :thumbsup:
I also do not bake much at all... I still had the same flour and baking powder from 6 years ago, and it was expired. The boxed mixes are a better way to go if you are not that into baking.
Use unsalted butter. The salt seems to prevent the butter from rising to the top and congealing in the fridge. I was lucky enough to read that in a post, so I went out and got unsalted butter. In general, salted butter will last longer, and I don't eat that much butter, so I go for salted...Quote:
Originally Posted by ShittyJon
But yeah USE UNSALTED BUTTER!!!
Jeeze, I love this recipe. Bob, you are my hero!!! Methods like this make a difference in people's lives. This (along with vapors) will help improve my lung health -- I can really have my cake and eat it too... And isn't that the point? I mean, otherwise, you're just buying a cake and looking at it. Isn't that stoopid?
One concern I have about oatmeal (I could be wrong) is that oatmeal is "healthy" because it absorbs fat. It is a soluble fiber. So I would assume it would be harder to digest the fat in an oatmeal cookie, which is why oatmeal is so healthy. That's why I eat a bowl of oatmeal with my bacon. I'm sure you would enjoy it, but it probably isn't optimal.Quote:
Originally Posted by rudy2010
Check out the mixes -- Krusteaz has a few like Chocolate Chunk and Sugar Cookie that are ideal. Peanut Butter is my favorite, but it uses oil instead of butter, due to the solidity of peanut butter. Not sure how good it would come out if you used butter instead of oil. I'm sure you can do this same recipe with oil, but I think it's harder to extract the finished product. Some claim oil is better because it has more fat that butter. Whatever... I'll go with what works, and this WORKS!!!
has anyone used a double boiler, or would it take to long. how about a pressure cooker to make butter/oil?
Good point. I followed the directions and baked at 375, but I have a convection oven, so it automatically adjusted it to 350. I'll do 325 and add a few minutes. That said, the cookies I made are totally sick!!! But what you said makes complete sense to me, and I'll try it next time. Maybe I'll make even sicker cookies. Shudder to think!
Kids -- make sure to try your cookies at home before you bugger off to some concert. I'm glad I did this. I would have BUGGED OUT! :eek:
Trying half a cookie tonight... Also, make sure you have an empty stomach -- at least 2 but preferably 4 hours after you last meal is when you want to eat your cookies or croissants or whatever.
I also read about some people make huge bowls of pasta and put the butter on top. Not the most efficient thing. Something small and rich, like a cookie, will be best. In fact, eating the butter straight would be best, but it's not always practical and doesn't travel well.
Coconut oil is great! It is a medium chain fatty acid, so it actually speeds up your fat metabolism. It also is hard under 70 degrees, and turns liquid over 70 degrees (so it won't clog you arteries, but if you make a cookie, it should stay firm and solid).Quote:
Originally Posted by BlackSands
But, man, you have to be eating a lot of this stuff to get fat from it. I'm more concerned with the carbs than a few teaspoons of butter. If you make the butter strong enough, you shouldn't need to eat a lot. I had 1 large cookie yesterday afternoon, and I was flat out fucked for 12 hours. It was actually unpleasant at points!
You're forgetting the most critical thing here -- the water!!! Don't forget the water. It keeps the butter from going over 212 F. The first time I made cookies, I used good ingredients, and they didn't do shit... Why? I just put butter and herbs in the pot, and as careful as I was, butter "boils" at some 350-400 degrees, so it completely ruined the herb.Quote:
Originally Posted by rudy2010
The genius of this method is that it will never ever overcook the herb.
That, and someone else mentioned that whatever you bake should be < 300F. Word! I will do that next time, but the cookies I made yesterday are so sick, it almost scares me that they could be sicker.
Speaking of which, does anyone notice flatulence? I mean, I do tend to fart, but I am farting like crazy today. I wonder if this is a GI side effect, or it could be something I ate yesterday. Yeah, around 7-10PM, I pigged out. I had the worst case of munchies -- it was like when I was a teenager.
Jeeze Bob -- I can't thank you enough for this wonderful recipe and the other great ideas I read here!
About half of the recipes I see use a double boiler (search Google), and that will do what you need -- prevent the butter from overcooking. However, if you are going to do it the right way -- simmer it for 22-24 hours, you don't want your butter just sittin' around uncovered on top of a double boiler.Quote:
Originally Posted by 420Somehow
Most of these recipes are for 2-3 hours. For me, it's hard to say whether 2-3 hours is good enough. The old recipes I used that claimed this didn't produce good results, but they also had me putting the herb directly in butter, without water to keep the temp at 212 F. A mixture of butter and water won't get over 212, so that's why they add the water. Once you put it in the fridge, the butter solidifies and you just pop it right off.
That said, I think the recipe that is the subject of this thread is the best way to go. Trust me -- if you mix the butter and water and simmer it, it will be very good. Just cover it and let it go low and slow for 22 hours.
Also, use quality ingredients. I have never ever gotten off on the cookies my friends have made with their enormous amounts of trimmings. I used to think eating it was just a hoax -- maybe you get a mild buzz. That's all I ever got until I followed these directions. Now I make scary-ass cookies.
Jeeze, even the half cookie I ate 40 minutes ago is starting to hit me! Have mercy! That makes the economy of this even more impressive. It is actually cheaper than smoking and better for your health.
I'm telling you -- if you use quality ingredients and follow this recipe, you will get your money's worth and more. Eating herbs is extremely efficient -- actually more so than vaporizing, but vaping has an immediate onset. Eating herbs is best on an empty stomach, so you have to plan it out. I know some fat people that are constantly eating, so it would never work for them.
That said, vapes are the best. If you can't take it with you and need to be sly, cookies are the next best thing.
One idea -- if you are set on not adding water to the butter or oil (I guess with oil it makes sense -- it will be harder to extract from water, but you can probably do it in the freezer):
Use a candy thermometer. You can get one at most supermarkets for $4, and they clip on to the side of a pot. Then you can keep your oil < 300 F.
Keep in mind -- if you are using straight butter or oil and use "simmering" (small bubbles) as an indicator, that's too hot. Oils tend to bubble at > 400 F.
I just think the recipe posted here is as good as it gets. You have guaranteed results with this method, so long as you use good ingredients.
Good God -- even 1/2 a cookie is starting to hit me hard right now, and the peak is about 30 minutes away (usually peak is 90 minutes after eating, and tends to last 2 hours). And I'm just using peppermint!
I happen to have made a video on the subject. Check it out. I'd post it here if I could. It's at Let's Talk About Pot and Cannabis and Medical Marijuana in the Video Archive section.
Primo
[quote=darthnader]You're forgetting the most critical thing here -- the water!!! Don't forget the water. It keeps the butter from going over 212 F. The first time I made cookies, I used good ingredients, and they didn't do shit... Why? I just put butter and herbs in the pot, and as careful as I was, butter "boils" at some 350-400 degrees, so it completely ruined the herb.
Darth - information is always good. You have a great point. My stove has a really really low low setting. The cookies, candy and other items I make with my butter are incredibly stronger than anything I can purchase at any dispensary I have been to. They may be making as strong of butter but they have to be using less in their recipes or something. When I make cookies one cookie will rock your socks or put you to sleep if it is in the evening in 40 to 75 minutes. Some folks claim to feel it in 20 minutes.
I have purchased brownies and lemon bars that the folks swear are good for 2or more highs but I eat the whole thing and it is not near as strong as one of my cookies.
For me I just find the water leaves a black goo at the end of the process. If I use just butter there is still a little black goo but not near as much.:smokin:
:rastasmoke:
For the first time ever, I had edibles this past weekend. Oh! My! God!
A friend made chocolate chip cookies, gave me 5 cookies and told me to only eat one ( save the rest for later). I ate one cookie Friday night and felt nothing after about 2 hours, so I went to bed. Apparently I got the munchies about 2am and grabbed 2 more cookies, and went back to bed. Oops! I woke up Saturday morning about 7am, and I could not get out of bed! I soooo stoned. I didn't sober up until about 2pm Saturday. I've NEVER been that high, nor have I ever experienced a high like that....and I think I never want to try edibles again, lol.
Yeah, Nancy, you gotta be super careful about that delayed onset catch. I accidentally got stoned for a week one night. It pretty well put me off the idea too. So I have a couple pounds of scary butter here up for grabs... if anyone can give me a protocol for emailing it, they can have it.:)
Is there a quick and easy way to determine the Cannabinoid / THC levels of the butter?
We're looking at the manufacturing of Chocolate Truffle's and we need to control the amount of "goodness" that's locked into every piece.:thumbsup:
No. Sorry. Just determining the amount of THC in weed is difficult. Only a couple of labs on the West coast do this. You have to give a couple of grams and pay over $100 from what I have heard.
Can you use salted butter? Please explain why not if you can't.
Also, is it ok to keep the butter at around 185 degrees, while simmering?
The answers are yes and yes.
As long as you keep the temp below 275-300 degrees the cannabis will be OK. The salt is not an issue. By the time you strain and cool the butter there is little salt left. I just use whatever I can get the cheapest at Grocery Outlet or Cash and Cary.
:smokin:
is there a easier alternative method to making cannabutter, off only like a half a cup of some leftover vaped weed? can somebody point me to a recipe
i want to just simply give this a try, a friend said he had a slice of toast with some cannabutter and it had him messed up so looking to try it out but like the stickied recipe im not looking to use a oz and pound of butter or whatever it is lol
nah once you vape the weed the THC is goneQuote:
Originally Posted by JOHNNYBLAZE36
BobBong,
And everyone else who has posted useful info on these forums, Thank You!
I use anywhere between 7-15 grams of marijuana per stick of butter. Yes, I make single stick batches. If the marijuana is good, 7 grams is used. If the marijuana is of poor quality, I use more.
Double boilers and Crock pots, if you have them and it is working, great, keep using them.
I have a stovetop that has a warmer pad. On the "low" setting it keeps my butter/herb/water mixture at a nice 170-180 degrees. This temp works very well for me. Most vaporizers on the market operate at around 374 degrees. So with this knowledge, keep your temps lower than this. When baking, I usually set the oven to 280 degrees and adjust my time accordingly. My brownies will bake in the oven for about and hour to and hour and fifteen minutes. Oven temperatures have been known to vary up to 50 degrees in either direction, so be safe and go low.
20-24 hours really makes a huge difference in the quality of your end product. The conversion of THC into the CBN's/CBD's really comes out. Having that heavier more pronounced high is extremely effective in relieving muscle and joint pains as well as a variety of other ailments that follow along with Auto Immune Disorders.
Portion size requires you to be safe and experiment to your needs and likes. The brownies (any store/brand/box/bag, I like the ones with the Hershey syrup packs) that I make, requires a piece about the size of your thumb (I use an 8x8 pan and yield about 36 pieces). This portion is great for daily consumption. If my pains are worse than normal I double it, but usually end up staying in the house laughing at various dust bunnies and trying to maintain some form of coherent thought.
Filtering should be an extra step to Bob??s recipe. This is as simple as placing your finished butter back into fresh water and melting. For example:
Heat 2-3 cups of water and bring to a boil.
Remove water from burner.
Add solid cannabutter and allow to melt.
Return pan to ??low? setting burner.
Stir frequently over the next half hour.
Place pan in fridge to solidify.
Repeat as desired with fresh water.
I have rinsed up to 3 times and found no use to go a fourth. This process has reduced the ??green/chlorophyll? flavor considerably and it also lightens the color of the cannabutter. This really does work, either that, or I am just used to it that I never notice it. Try it and see for yourself.
As always, be safe, be smart and enjoy this amazing plant.
*All experiments above have been performed by me and are intended for the use and consumption of Marijuana in all forms of goodness.
Wow you make a single cube. I just made a 7 lb batch of canna butter. I did the 22 hour cook and it really is killer. It is really green and strong smelling. I used over a pound of quality trimmings that containd about 25% booger buds (too small to bother trimming) that would be smaller than a dime. If they are that small I toss them in the butter shake.
I need to try the water cleaning someday. My butter is very green and strong smelling. I made bonbons and you usually can't taste the cannabutter but with this new 22 hr batch I just made you can really taste the cannabutter.
Anyway I need to remake a batch of snickerdoodles so I can sleep like a rock.:stoned:
I made a batch of cannabutter that was a very potent, long-lasting high that one can't get from smoking. Kudos for the recipe. I will definitely make more when I can. It's amazing how wonderful the world of medibles truly are now that I am enlightened to the process.
For sure. People who buy medibles in clubs say my medibles would be rated 8X to 12X at any collective. I am almost always dissapointed in the medibles I purchase at collectives but never dissapointed in the ones I make.
I made butter last night and it was an utter success! I used about three quarters of a pound of white rhino trimmings with some buds and a pound and a half of butter. It came out to be about a pound and a quarter of butter. I made cookie brownie bars and they were simply fantastic!! Couch locked for 12 hours. I ate a 1/4 of the size of a brownie I ate last night at 11am and I am still feeling it!!! Thank you guys for all your help in this thread, happy adventures! :thumbsup:
-Captain B
I usually use 1 lb for each 2 oz of good shake and buds. A pound of weed should have been pretty thick with just 1 1/2 lb of butter. Did you add water too. My mix is pretty thick as it is.
Oh yeah a lot of water is necessary then it is just a matter of sifting. Using a cheese cloth is best with that much. After i got all the herb aside the butter water mixture i used another bowl to squeeze the liquid from the herb and that bowl produced more butter than the other because of all the water--- very potent very fantastic. I am sitting on the roof watching the lunar eclipse with a brownie in my tummie and spacing like crazy *tehee*. Good day,
-Captain B
Last night my niece made minature pear pies with crumb topping using chronic butter in the crust and topping. Normally I make about 50 to 60 cookies with a cup of butter and they are really rockin. But the pies had 2 cups of canna butter in just 21 mini pies. I ate one and was still high this morning. I need to cut the rest in half at least.:stoned:
i would love the recipe for the pies if you could get it to me ^_^
Roll out the dough and make little pie bottoms (used a large cup to cut the circles) then place in a greased (Pam) cupcake pan. Add filling to each cup. Cover top with crumb topping. Bake 300 degrees 45-50 minutes. Let cool then enjoy. Sorry some of the directions are not that specific. My niece is a good cook and can create recipes on the fly.
Pie dough
4 C flour
1 3/4 C butter
Tbsp sugar
Tbsp salt
1/2 C water
1 egg
Filling
Canned pears (two large cans) w/cinnamon flour and sugar added. Was not measured.
Crumb Topping (also not measured)
butter (about 1/2 C)
oats
flour
brown
sugar
cinamon
walnuts
Thank you very much!!!!! The sound so delicious! Merry Christmas everyone!