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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?