Help: Weird, stringy canna butter that smells like parmesan

Hi everyone,

I would really appreciate some feedback on a canna butter question. I've made butter plenty of times, usually successfully. However, most recently I made my biggest batch yet and some things seem off. Usually, I will decarb, simmer in refined coconut oil and add soy lecithin, all in a double boiler set up.

This time around I decarbed, but then simmered in a slow cooker, stirring constantly and monitoring the temp. I also added some water to keep the temperature down, which I've never done before but seems common when people make canna butter in a slow cooker. Also, I had mistakenly ordered sunflower lecithin and used that instead of soy.

At first, when the oil had set up, it seemed fine. The next morning, however, the texture was mostly fluffy, yet chunky (gross, I know) and there was a darker green liquid - not quite as thick as oil, but definitely not just water. The oil was left out at room temp for about a week when I noticed the smell. Overpowering parmesan. I love cheese probably more than the next person, but this is just off-putting. After heating it up in hopes of killing off anything that could be harmful, I noticed some slimy, stringy bits in the oil. This is odd, as I made a point of straining it multiple times. Also, disgusting.

Has anyone here had a similar experience, or have any advice? It's could be that the oil is rancid, but I literally bought a new container of oil. Maybe the remaining water in the mixture allowed bacteria to grow while the oil was on the counter at room temp. Or maybe sunflower lecithin is a big no-no. I would hate to throw it all out as it was a big investment for me financially and time wise.

Thanks for taking the time to read this and hopefully giving some feedback! I haven't seen anything like this in weed forums, so hopefully this thread gets some attention and helps someone else, too.

xx
Rico

Oh boy, this does sound like a smelly mess. The analyst in me is spotting two things you mentioned that appears to be outside of your normal routine/recipe. You made a bigger batch (which I doubt is the culprit) and that you used sunflower lecithin rather than soy. Without testing it myself, I would say it was the sunflower lecithin that botched up your butter. I use Sunflower liquid lecithin but only heat it up enough when adding to my decarbed BHO oil before adding to edibles. It baffles me why you are going through all these steps when making your cannabutter when there are far simpler more effective ways to produce cannabutter as well as introduce a fat that helps to make it more available to the body such as Soy or Sunflower lecithin oil and many others.