Cooking With Cannabis
How Long Do You Cook Cannabutter For? in the
Cannabis Cafe forums; How long do you cook cannabutter for. And how long can you store the butter. ...
How Long Do You Cook Cannabutter For?
How long do you cook cannabutter for. And how long can you store the butter.
CannaButter is something that many people would love to know how to make
Well, to be honest it is quite simple! However, you want to do it right as you're using material that is not necessarily ideal to waste. If done properly using this recipe you can maximize the quality and quantity of the CannaButter you make.So to start we will begin by listing some of the things you are going to need...
**Proper Clothing Is a MUST. When you have fats and water together they tend to be very volatile and burning your arms is not a part of this recipe. So please use HOT GLOVES and long sleeves as you may or may not accidentally burn yourself.**
Materials you will need:
- A strong grinder to grind the Cannabis material.
- A stove to heat the CannaButter.
- A medium sized heavy duty sauce pan/pot with lid. It's important to have the pot the same size as the element that it is on to ensure even heat distribution.
- A measuring cup.
- A whisk or a large fork to mix the material with the water/butter solution in the pot.
- Cheese cloth to strain the material before cooling.
- A bowl large enough to hold and cool the CannaButter material.
- A space in your refrigerator to cool and separate the water from butter.
- A heavy duty plastic wrap to handle and compress the CannaButter into a smaller, easier to handle shape.
- A freezable container to store the material
- A space in your freezer to store the finished product.
Please Make sure you have all these things before you begin and have them set aside as you will need them immediately during and at the end of the CannaButter making process.
To make a strong CannaButter you will need to adjust the amount of Cannabis you use in accordance with the strength of butter you would like. It is not recommended to make weak CannaButter or reduce the Cannabis:Butter ratio as you may feel "ripped off" after you've tried the butter.
This recipe will make about 350g of medium-grade strength CannaButter.
Remember you will have a small loss when handling the material.
So with that being said,
Ingredients you will need:
- 1lbs of unsalted butter.
- 2cups of water.
- 1 ounce of premium,middle or low grade Cannabis. Obviously the better product you use the better the butter will be.
Okay, Now go get your shit together and let's cook!
We'll begin by grinding the Cannabis material very very fine. Way beyond the extent that you would grind it if you were smoking it. Make your Cannabis a fine powder. Using an electric coffee grinder dedicated to the purpose of grinding Cannabis or cleaning one VERY, VERY well. It's suggest buying a rinky dink coffee grinder if you do not have one as cutting the Cannabis with scissors or grinding it with a space case grinder will not make the Cannabis fine enough.
You basically want a bowl of very, very fine Cannabis material.
Bring 2cups of water to a covered boil. Once the water is boiling, add your butter and melt it in the water. Once the butter is melted, reduce the heat to a very low setting so that when covered the CannaButter will simmer but not boil. We will now add the ground Cannabis material to the water and butter solution...Once you add the Cannabis powder you will whisk and mix it into the pot thoroughly, so that there are no clumps and nothing stuck to the bottom. Now that you've made sure there are no clumps in the solution, place the lid on the pot and leave the heat on a minimum temperature.
The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the finely ground Cannabis. However, you do not want to cook the CannaButter any longer than 24 hours. NO MORE THAN 24 HOURS. After 24 hours the THC will degrade and the butter will go bitter.
During this 24 hour cooking period you will need to check on the CannaButter every few hours to ensure that the boil is not to strong and to ensure that the butter has not reduced to much. If you find the solution reducing faster than expected it does not hurt to add a few table spoons of water over the 24 hour period.
Once you have simmered the CannaButter for long enough, turn the heat off.
Let the solution sit for 2-4 minutes and remove it from the heat.
USE APPROPRIATE CLOTHING AS THIS IS WHERE YOU CAN BURN YOURSELF...in other words.. don't do this next step in your boxers.
You are now ready to extract the used Cannabis material from the CannaButter solution..
Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now. Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material.
Squeeze and extract as much of the solution from the cheese cloth and material as possible. The butter solution is what you want, not the bi-product
which is the soggy Cannabis.
Remove as much of the solution as possible into the bowl.
Place the bowl with the CannaButter solution into your reserved space in your refrigerator and let it cool for a few hours, even overnight. This process will separate the fats from the water. The fat being our CannaButter. During this process you will be able to see the progress of the butter as it cools, much like watching Jell-o go firm. However, you want to let it sit long enough to ensure the complete separation of the fats from the water.
Removing Your Butter and Storing:
Removing the butter from the bowl may seem a bit tricky...but will be considerably less messy if you use the Heavy duty plastic wrap to handle the now solid butter. Simply remove enough plastic and use it like a doggy bag to remove the top slab of CannaButter from the bowl. Pat dry the CannaButter to remove any excess water. Now use the plastic wrap to compress the CannaButter into a smaller more manageable size. Store in a freezable,airtight container or mason jar.
Depending on the amount of CannaButter you make, it may be better to use a slotted spoon or spatula instead of your hands.
KEEP FROZEN AT ALL TIMES.
If kept frozen the butter will not go bad or lose any potency before you get around to using it.
The butter will melt quickly once it warms up.. so handle it quickly and keep it in the freezer as much as possible.
And that's it! Now go lick clean some utensils and enjoy your CannaButter.
CannaButter can be used in a range of things and can even be used to bake goods like muffins,cookie and brownies. Some simply enjoy CannaButter on toast. Whatever you decide to use it in or on, remember that you do not want to re-cook it but baking it into something for a short period of time (about the length of time it takes to bake cookies or muffins) will not harm your CannaButter at all.
I bring water and butter to a boil, add ganja, then cook on low for around 40 min. You're going for emerald green right before it gets dark. I always use mine fresh, but I hear you can freeze it. Dunno for how long though. Mmmmm......just typing that is making me want some sugar cookies.
Let it simmer for 24hrs?????????????????????
i boil water and butter(no measuring).. put my weed in.. i use trim and i dont break it up... i normally fill the pot and keep addin it as it softens up cuz when its dry u cant get as much in but as it sogs up u can keep adding more... turn the heat down and simmer for 40mins-2hrs, what ever works for u... then strain the mixture gettin the weed out... make sure to use a big enuff container to catch the mixture... discard the weed and let the mixture cool down alowing the butter and wate to seperate... the longer u let it cool b4 puttin it in the fridge the better other wise ull find lil balls of the butter floatin around in the water instead of harden at the top with the rest of the chunck... leave over nite in fridge then break the chunks out in the morn and rinse with cold water.... i melt it and restrain jus incase but thats optional.. i have stored it in the freezer for 2 mnths and it kinda smelt like feet when i opened it.. it was still good but ur prob better off baking the food and freezing that.. cakes and brownies can stay in the freezer a long time as long as its sealed so u dont get freezer burn... gl!!!
i agree thats way to long imo ive tried 24,12,8 hrs but the best is defo the 2hrs high and 2hrs low in a crockpot/slow cooker method that i read on riu.
Originally Posted by Dirtyboy
do the crock pot 2 hrs on high and 3-4 hrs on low stiring every 30 mins.
Cheese cloth strain and refridg. for 12hrs.
rinse the crap off the bottom and
weigh out 115 - 120 grams each.
Freeze till needed
Learning How To Roll
Learning How To Roll
i just made my first batch using about 3 oz. of leaf and some vaped in a pound of butter. what is the water for? i'm guessing to keep it from burning? using a crock pot should eliminate that problem. i started on the stove to get things boiling, then into the crock pot for 3 hours held at 150 degrees. i used a stem thermometer to check it. put a knee high nylon over a plastic container to strain it, then squeezed out all i could. making cookies tomorrow so i will know more then. i hope this works because i have a lot of leaf that is pretty well covered with trichomes but i don't want to vape it. thanks for all the info. j
1 lb of butter (not margarine)
1/2 oz bud (or 1 oz of shake or 2 oz of leaf)
Grind plant material to a flour consistency. Heat in oven at 325 degrees for 4 minutes (do not overcook!!! - 5 min max!!)
Melt butter in double boiler then add your "flour". Heat together over very low heat for 10 - 12 hours. I make mine overnight. I don't ever have to add water - maybe because I have a new double boiler - cost $30 - small price to pay for premium butter every time - no muss - no fuss.
To strain, I use my French Press coffee maker. You can use a very fine mesh strainer or cheese cloth over regular strainer. I don't like using the cheese cloth as you lose a lot of the butter - it just sucks it right up. Then I pour 1/4 cup servings into muffin tins so that it is pre-measured for recipes.
I make chocolate chip cookies following recipe on the bag of chocolate chips (I use the mini choco chips and walnut baking pieces) - better for consistent product) One level tablespoon of cookie dough per cookie. 1/2 cookie is a very nice high.
Always using same proportions gives me consistent results - no guesswork
You can freeze the butter - I store 2 of the 1/4 servings in a baggie, then put them all into a freezer bag for proper storage. You can also freeze cookies (I recommend this) I wrap each cookie in plastic wrap, then store in freezer bag. They last for at least 6 - 9 months this way.
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