Jameson jc
Member
Hello All,
Would like to see if we can have a serious discussion about the above title. I haven't posted much because alot of discussion i see on forums DEGRADE quickly, and many of them lack any fact or reasoning behind the methods. And what has been proven scientifically, even by our own gvt, is mostly tossed out the window.
Let me briefly explain how I make butter, and it comes out SUPER potent and nice and clean every time. Simple really, no fuss, great product. I see no difference aside from doing it 22 hours or many other ways. A close friend (and many others) who is a 3 star chef in NYC and an avid toker agrees with my methods and loves my products.
Needed:
Mesh strainer OR Cheesecloth, or even a "lingerie" fine mesh bag if thats all ya got.
Pot that can hold 20 cups or more of water (your not using that much)
10 cups of cold water
3 sticks (depends on material) unsalted butter - Salted is fine no difference IN THIS INSTANCE except it has salt (I prefer EUROPEAN STYLE Butter such as KERRYGOLD IRISH BUtter, in the states it is really good. REMEMBER IT HAS MORE MILK SOLIDS - read below
5-7 cups plant matter (prob a 3-4 ounces ALL leaf/stem/trim-anything that has thc which is present even in a MINUTE amount in ALL parts of the female plants. It will ALL bond to the fats in the butter if done properly. Using only BUDS - youll have some stuff that might be TOO potent to cook with. Because with DANK plant matter and trimming, you get some sick butter...
5 cup pyrex measuring pitcher
Boil water in medium size pot. Enough water to cover the plant matter completely, put greens in while water is NOT YET boiling. Use Cold water to start of course.
No grinding, wet or dry leaf matter whatever, I even put the stems and all. Obviously, if you use Buds and only buds or buds and leaf matter, its gonna be more potent per the higher concentration in your material... Grinding it up does nothing, the heat and reactions happening inside the pot when your boiling make everything happen, just makes more stuff to cleanup.
Depending on how much (usually I use about 10 cups of water to cover my plant matter, I dont weigh the stuff I just use what I have off of 5-7 plants big leafs, big stem, trim leaves, small trim leaves from the buds with trichs popping e.t.c. The "GREENS" I use are from SUPER dank plants that are loved dearly as a pet really.
So boiling water, in goes your 3 sticks of butter - preferably it is room temperature but does not matter really., maybe 1/2 stick more if ya want
your stretching your potency every time you go over 3 sticks so... After the butter melts (it will take longer if cold OBV) it will start to FOAM -- heat is on high -- lower burner to 1/2-medium heat so the foam calms down. - Then cover it TIGHT Intermittently now, for the next 30 minutes, every 5 minutes, OR SO, check on it - bring it up to HIGH burner WHILE COVERED AND IT WILL FOAM HIGH do this 30 seconds covered lower to medium again, repeat every 5 minutes or so for 30 minutes. Then after 30 minutes leave it on the medium heat for 2-3 hours. Stir it every 30 minutes, maybe bring it to foam again as before IF YOU WANT.
Turn burner off, total time now plant matter has cooked will be 2:30hrs at Minimum. Leave covered for 5-10 minutes on stovetop to cool slightly, it will still be SUPER hot.
The point of not cooking for 22 hours or whatever is that after 2:30 hours, and people debate that you need only do it for 30 minutes to get sick OIL/Butter, which are the same. You heat the weed in WHATEVER OIL at a temp 200F OR BELOW and the THC molecules release and bond to the fat molecules. The WATER method simply allows you to stay below the 220-50f or the scientifically proven, while keeping the butter in suspension hot enough to BOND to the THC molecules, while not HOT enough to cook OFF the thc, which is what you have to worry about when making straight oil IMO. You can overcook it VERY easily and kill the THC but retain the flavor.
Now open the pot and take all the large stems out. Pour the mash of stuff either through cheesecloth, or what I like to use a simple metal strainer into the pyrex LARGE cup measurer and then squeeze or MASH the lump of plant matter to get as much liquid/butter out of it as possible. Do it for a good 5 minutes youll be surprised how much will come out when you mash it braek it up and repeat.
Let that cool on the counter for 30 minutes or until it is warm to the touch, wrap it with cellophane/saran wrap - put in fridge until SOLID HARD DISC of butter. I leave it for 12 hours or more and don't look for excitement. Using 3 sticks to start usually yields 2 1/2 sticks after, sometimes a little more.
Remove disk by running thin knife, plastic is best, along edge trying to flip it out. The brown water on the bottom is NASTY stuff, do this over the sink of course. Bottom of disc - that part adjacent to the nasty water has a weird feel to it, kinda mushy/soft, just rinse it right off in your sink, and you'll see the butter above that is HARD and cold, and neon green, not dark dark green, neon. The dark dark green butter comes from BITTER OVERCOOKED butter, because the MILK SOLIDS in butter dont react well to the plant matter over a long period of time. You simply dont want to cook something in HOT milk over a period of a DAY - not good. All hot butter essentially has MILK solids in it, which is what can ruin you if you overheat it at any point, and without water in it, it will release THC at the above recommended temps.
Some may ask "well why if you use it in cookies and they are baking at 350-375 why does the thc not cook off?" Good question, which is why i make them mostly in fabulous brownies. Because the volume of what your cooking does not reach 350-75 (I bake at 325 in a GAS oven, gas ovens have MOIST heat which is preferred by bakers, as well as gas range/stovetop) The center will probably reach 160-180 which is where you need to be when making souffle like stuff, which TO ME means stuff with EGGS being used as your leavening. My brownies are like a chocolate souffle that is really FUDGE brownie without edges, as i cook it low and slow. I add 2 sticks of euro-butter to the green butter for added richness, they are thick & made in a 12x13 pan, there are 7 eggs in big recipe.
The POINT is your mixture in a cake or brownie type thing isnt getting as HIGH as the cookie, which is generally THINNER than the brownie mix. ALSO, the parts of the Brownie that are EXPOSED to the Heat the most (the TOP/sides/edges/bottom) those which lose a little of their THC potency due to exposure to heat above their degradation range of 220-50f (I think), so basically the four sides are most exposed, and at a 325 temp, the heat does not penetrate them much, aiding in your potency in final product. With a cookie at 350-75, it is thin and your getting more penetration. Cook them at 325 and most recipes spread and dont firm up properly.
Make the proper recipes for your ARTISAN GREEN BUTTER Cookies are a bad choice as you lose THC, bu there will still be alot in there. Brownies cooked low and slow, 70% bittersweet chocolate melted with the GREEN butter, fresh kerrygold, SICK SICK SICK. Batch goes in tomorrow butter chilling right now.
Any thoughts?
Would like to hear about the burned milk solids that the 22-24 hour cookers are experiencing, because the PROTEINS break down in them over that time, and make them dark and nasty. This is oft overlooked and would love to hear feedback.
The pressure cooker guys, I dunno. It seems like a good idea but I dont own one, and would't waste my time trying. My way is a 2 pot mess, everything cleaned up in FIVE MINUTES when done. Just too easy and POTENT quality final product with this method. It is IDIOT PROOF unless you start burning your milk solids, then your FUCKED
JC
Would like to see if we can have a serious discussion about the above title. I haven't posted much because alot of discussion i see on forums DEGRADE quickly, and many of them lack any fact or reasoning behind the methods. And what has been proven scientifically, even by our own gvt, is mostly tossed out the window.
Let me briefly explain how I make butter, and it comes out SUPER potent and nice and clean every time. Simple really, no fuss, great product. I see no difference aside from doing it 22 hours or many other ways. A close friend (and many others) who is a 3 star chef in NYC and an avid toker agrees with my methods and loves my products.
Needed:
Mesh strainer OR Cheesecloth, or even a "lingerie" fine mesh bag if thats all ya got.
Pot that can hold 20 cups or more of water (your not using that much)
10 cups of cold water
3 sticks (depends on material) unsalted butter - Salted is fine no difference IN THIS INSTANCE except it has salt (I prefer EUROPEAN STYLE Butter such as KERRYGOLD IRISH BUtter, in the states it is really good. REMEMBER IT HAS MORE MILK SOLIDS - read below
5-7 cups plant matter (prob a 3-4 ounces ALL leaf/stem/trim-anything that has thc which is present even in a MINUTE amount in ALL parts of the female plants. It will ALL bond to the fats in the butter if done properly. Using only BUDS - youll have some stuff that might be TOO potent to cook with. Because with DANK plant matter and trimming, you get some sick butter...
5 cup pyrex measuring pitcher
Boil water in medium size pot. Enough water to cover the plant matter completely, put greens in while water is NOT YET boiling. Use Cold water to start of course.
No grinding, wet or dry leaf matter whatever, I even put the stems and all. Obviously, if you use Buds and only buds or buds and leaf matter, its gonna be more potent per the higher concentration in your material... Grinding it up does nothing, the heat and reactions happening inside the pot when your boiling make everything happen, just makes more stuff to cleanup.
Depending on how much (usually I use about 10 cups of water to cover my plant matter, I dont weigh the stuff I just use what I have off of 5-7 plants big leafs, big stem, trim leaves, small trim leaves from the buds with trichs popping e.t.c. The "GREENS" I use are from SUPER dank plants that are loved dearly as a pet really.
So boiling water, in goes your 3 sticks of butter - preferably it is room temperature but does not matter really., maybe 1/2 stick more if ya want
your stretching your potency every time you go over 3 sticks so... After the butter melts (it will take longer if cold OBV) it will start to FOAM -- heat is on high -- lower burner to 1/2-medium heat so the foam calms down. - Then cover it TIGHT Intermittently now, for the next 30 minutes, every 5 minutes, OR SO, check on it - bring it up to HIGH burner WHILE COVERED AND IT WILL FOAM HIGH do this 30 seconds covered lower to medium again, repeat every 5 minutes or so for 30 minutes. Then after 30 minutes leave it on the medium heat for 2-3 hours. Stir it every 30 minutes, maybe bring it to foam again as before IF YOU WANT.Turn burner off, total time now plant matter has cooked will be 2:30hrs at Minimum. Leave covered for 5-10 minutes on stovetop to cool slightly, it will still be SUPER hot.
The point of not cooking for 22 hours or whatever is that after 2:30 hours, and people debate that you need only do it for 30 minutes to get sick OIL/Butter, which are the same. You heat the weed in WHATEVER OIL at a temp 200F OR BELOW and the THC molecules release and bond to the fat molecules. The WATER method simply allows you to stay below the 220-50f or the scientifically proven, while keeping the butter in suspension hot enough to BOND to the THC molecules, while not HOT enough to cook OFF the thc, which is what you have to worry about when making straight oil IMO. You can overcook it VERY easily and kill the THC but retain the flavor.
Now open the pot and take all the large stems out. Pour the mash of stuff either through cheesecloth, or what I like to use a simple metal strainer into the pyrex LARGE cup measurer and then squeeze or MASH the lump of plant matter to get as much liquid/butter out of it as possible. Do it for a good 5 minutes youll be surprised how much will come out when you mash it braek it up and repeat.
Let that cool on the counter for 30 minutes or until it is warm to the touch, wrap it with cellophane/saran wrap - put in fridge until SOLID HARD DISC of butter. I leave it for 12 hours or more and don't look for excitement. Using 3 sticks to start usually yields 2 1/2 sticks after, sometimes a little more.
Remove disk by running thin knife, plastic is best, along edge trying to flip it out. The brown water on the bottom is NASTY stuff, do this over the sink of course. Bottom of disc - that part adjacent to the nasty water has a weird feel to it, kinda mushy/soft, just rinse it right off in your sink, and you'll see the butter above that is HARD and cold, and neon green, not dark dark green, neon. The dark dark green butter comes from BITTER OVERCOOKED butter, because the MILK SOLIDS in butter dont react well to the plant matter over a long period of time. You simply dont want to cook something in HOT milk over a period of a DAY - not good. All hot butter essentially has MILK solids in it, which is what can ruin you if you overheat it at any point, and without water in it, it will release THC at the above recommended temps.
Some may ask "well why if you use it in cookies and they are baking at 350-375 why does the thc not cook off?" Good question, which is why i make them mostly in fabulous brownies. Because the volume of what your cooking does not reach 350-75 (I bake at 325 in a GAS oven, gas ovens have MOIST heat which is preferred by bakers, as well as gas range/stovetop) The center will probably reach 160-180 which is where you need to be when making souffle like stuff, which TO ME means stuff with EGGS being used as your leavening. My brownies are like a chocolate souffle that is really FUDGE brownie without edges, as i cook it low and slow. I add 2 sticks of euro-butter to the green butter for added richness, they are thick & made in a 12x13 pan, there are 7 eggs in big recipe.
The POINT is your mixture in a cake or brownie type thing isnt getting as HIGH as the cookie, which is generally THINNER than the brownie mix. ALSO, the parts of the Brownie that are EXPOSED to the Heat the most (the TOP/sides/edges/bottom) those which lose a little of their THC potency due to exposure to heat above their degradation range of 220-50f (I think), so basically the four sides are most exposed, and at a 325 temp, the heat does not penetrate them much, aiding in your potency in final product. With a cookie at 350-75, it is thin and your getting more penetration. Cook them at 325 and most recipes spread and dont firm up properly.
Make the proper recipes for your ARTISAN GREEN BUTTER Cookies are a bad choice as you lose THC, bu there will still be alot in there. Brownies cooked low and slow, 70% bittersweet chocolate melted with the GREEN butter, fresh kerrygold, SICK SICK SICK. Batch goes in tomorrow butter chilling right now.
Any thoughts?
Would like to hear about the burned milk solids that the 22-24 hour cookers are experiencing, because the PROTEINS break down in them over that time, and make them dark and nasty. This is oft overlooked and would love to hear feedback.
The pressure cooker guys, I dunno. It seems like a good idea but I dont own one, and would't waste my time trying. My way is a 2 pot mess, everything cleaned up in FIVE MINUTES when done. Just too easy and POTENT quality final product with this method. It is IDIOT PROOF unless you start burning your milk solids, then your FUCKED
JC
