Just wanted to add this little tidbit:

Yesterday I went to make some Cannabutter when I realized I had broken my potato ricer the last time I made butter (squeezed too hard) so to the store I went to find a replacement. After going to 4 different stores I could not buy a potato ricer.

Then I came across a french press. I bought it up and put it to use. The very fine screen in the french press filters out nearly 100% of all the plant matieral.

I also bought a permanent coffee filter that was more like a silk screen as opposed to metal.

The result is a 100% clean cannabutter. No plant material what so ever. It is a beautiful pale green/pale yellow green (I haven't even washed it yet. Just the initial cooking) and will probably get even lighter.

I will be making some cookies for a trip I'm taking this weekend and I'll report back with pictures of the butter and the results of my latest batch. Wish my luck.

:thumbsup:
daihashi Reviewed by daihashi on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5