Discussion in 'Cooking With Cannabis' started by Kushman1995, Aug 19, 2009.
Maybe not over kill im sure it works too just i dont see the benifit of doing 3 hours tops for me
Not sure the storing part this year is my first year ive had enough to store but ive read 6 months to yr or so
This yr i got 7 lbs of butter so hopefully a year
Im naking another 1.5 lbs now actually
Those members are long gone.
Its more for anyone who googles and comes to this page. If nobody besides you reads im ok with that i got plenty of girl scout cookie butter
I use 1/4 oz of high grade buds minced up per 1 stick of butter usually only doing 1 lb at a time, at a 60 to 40 ratio of water to butter. I cook it at a low heat . I allow the butter cannabis and water to boil and then reduce heat and simmer, I do so for around an hour as anymore for me did nothing but make it greener. take off heat and place in fridge to cool. Butter will solidify on top... Scrape out butter and store in freezer in measured units till ready for use. Avoid temps above 356 degrees F as it will degrade thc and reduce potency ..... Cool to see old threads pop up, the search button works BB
EDIT: Chlorophyll absorption does not contribute to taste, I use that ratio because It was what I was taught and it works, I dont know how much cannabnoids could be dissolved into the butter. I also would rather not use any fibers that could alter tastes....
Why wouldnt you want it green??? Isnt it suppose to be .ive only heard of using oz or more but to each their own i guess
And if you wrap bud in cheese cloth and put butter and weed in cloth no need to seperate at all and 0 plant gets in butter and no water separating
Sorry butter and cheese cloth wrapped buds in mason jar seperating is all done from start
I must be a light weight. I use 4 ounces of trim, popcorn and old bud in 16 ounces of coconut oil. We use 2 Tbs per brownie mix. If I licked the spoon, I would have to go lay down.
Damn it. These old threads need to come with a warning label.
They get me every once in a while.
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