i'm guessing that water is used to keep the mixture from reaching too high of a temperature that would burn the oil/butter. what do you think?

no cuz people are bringing the water to a boil anyway. you want to get a slow cooker/crock pot (preferably one with a temp setting) and simmer the butter around 190-200.

Ok, I just *had* to register to address the above comments about using water when making your cannabutter.

First, it should be noted that, (from what I've previously observed many times) this procedure has been done in a double boiler w/ the material left to simmer for about 1-2 hrs... (one of the reasons I initially came here was to learn other's opinions on cooking length, dbl boiler vs. crock pot, ratios, etc.)

Now I *could* be completely wrong here, but I believe it is worth noting in this thread. When comments like the one quoted above are made with SUCH staunch certainty, I feel obliged to share.

From what I understand, the purpose of using water when preparing cannabutter, is that while the fat-soluble goodies migrate into the heated butter, other, less desirable compounds, (NOT soluble in fat) will end up left in the water. This is then placed in the fridge overnight to allow the now THC-infused butter to separate from the gunk-infused water. In the morning there is a bright green "butter-frisbee" floating atop a quantity of dark, greenish-brown yuck water.

Omitting the water in your preparation process, keeps the aforementioned "yuck" in your final product.

This results in a far more palatable & overall *cleaner* end-product... especially if your starting material is of the low-quality, commercial, "brick" variety... which could contain pesticides, residuals from whatever was in the ground water, growing medium, etc.

The only problem I could possibly see with this method, is that you've only extracted the fat-soluble alkaloids, thus it is not the "full-spectrum" of plant alks in the butter. This would be a problem for me in-particular, if other CBNs & CBDs have an affinity for water, rather than fat... (though I'm pretty sure that all the goodies are fat-soluble only).

Again, I am stating the above as I understand it. I am not stating this as fact, though from my research it does seem to make sense. However, if I am at all off in my thinking or concept here, please, I would love to hear any feedback... as the whole reason I came to this board was to further educate myself on this process, specifically.

Thanks for all the good stuff you guys have shared on this board... (I've been lurking for some time now) figured it was high-time I registered & threw in my 2.

Just Say *KNOW*

-fd

I've heard that when straight boiling, adding water lowers the boiling temp of the other ingredients.

In my experience, a double boiler is preferred to straight boiling. That being said, I am gonna experiment with a crock pot on low settings, for a longer period on the next endeavor.

-fd


oh, and I'll be using water in there too.

I am by no means a guru of canna butter but the times I have made it have worked quiet well.

I used 1 oz of plant material chopped fine and cleaned of large stems and seed(if any). I used the food processor and do it in batches. to this I add 1 stick 4oz of butter and a cup of water to a double boiler. This keeps the temps down below boiling. Cover and cook for 6 hours replenishing the water in the double boiler and in the butter as needed. Let the mixture cool to almost room temp (still warm) and strain through a fine net. I use the "footie" kinda of pantyhose(new of course). Just squeeze it all through there scraping it off the outside with a plastic card like a room key from your favorite no tell- motel. Put the liquids in the fridge and let it harden then you can lift the butter off the surface and use in your favorite recipe.

I make brownies that little to no taste of "weed". I think it is because the chlorophyll taste end up in the water instead of the butter.

We cut this batch into 9 pieces and it made for a pretty intense 16 hour experience. Not bad for schwag.

Happy baking