I think I may have finally made cannabutter that doesn't suck

i make butter all the time. 1 oz bud to 1 lb quality butter. cooked on low for 3 hours.
good shit

missnu said:

Well they seem to work...I never seem to finish a cookie...I get 3/4 done and forget...lol. I dont' like the weedy taste that I still taste...so it takes me a while to eat them...

What is this clarifying you speak of? I want to do that next time...you are not the first person to tell me that it would help me out a bunch. So...do tell.

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Clarifying butter is separating the oil from the solids in butter. Put you butter in a small pan on the lowest stove setting possible. In short order (no stirring ) the clear oils from the butter sepparate from the solids. Skim the oils as lightly as possible . Dont stir the pot or dip into the lower solids. The oils rise to the top. Spoon out the clear oil or use a baster to suck out the clarified butter, This is the goodstuff! Toss out the milky crap-fat! We do this for dipping lobster, crab or steamers (clams--not bearded clams though!) Seafood taste much better with clear butter. The fats dont cover the flavor. So i guess this would apply to cooking with weed.

scroglodyte said:

try the crock pot method, miss. 12 hours on low. and wring out the plant matter through cheese-cloth well. much of the dope clings to it.

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Fresh or dried pot? I have about an ounce of trim I want to use...to one pound real butter.