Making Cannabis Butter:Discussion.

[seesinthedark]

Well... you can easily cut recipe quantities in half.. however,doing this does effect how much butter you'll get out of the batch.

Using an ounce of cannabis and 1lb of butter we get approx. 350g's of butter more or less. That's not a lot of butter and if you cook and bake you'll know it's not easy to do it in considerably smaller quantities than what the recipe calls for. It is ideal to make it according to the recipe..and if you wish to have it a bit stronger.. than add more Cannabis.

The idea here is to make a batch of it that you can save and use when you feel like it.. whether it's over the course of a week or 3 months.It WILL be worth your time,money and effort. This much i can assure you. I personally haven't made this yet but i plan to begin it tomorrow and make a video of the key parts..it is a club certified recipe so i don't doubt the quality of the recipe.
Any kind of cook reports would be greatly welcome.. if you make this, let us know how you do

Cheers and happy cooking,Bob.

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:

[jebus2029]

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:

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.

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.

[BobBong]

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.

[papasmoke]

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.

[rudy2010]

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.

[ketrin123]

hey thats nice.....how can you call yourself a slow cooker.....can you tell me idoes it adds to ones fattiness.....

[rudy2010]

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.

[BobBong]

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.

[WashougalWonder]

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

[rudy2010]

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.