Curing and butter.

stawawager

Well-Known Member

• Mar 20, 2017

• #1

I just discovered butter! Sweet stuff. Nice not to get carbon in the lungs.

1rst question: how do you know when something is cured? When it stops being sticky? Or when it feels dry?

1.1 question: since the stuff on the bottom of the jar is more moist, should you take it out so it'll air out.

2nd question: in making butter is it better to use fairly dry material or sticky material?

 

cindysid

Well-Known Member

• Mar 20, 2017

• #2

There is a whole section on harvesting and curing with tons of info. I crumble up dry material into an oven bag and decarb at 240f for an hour. Then I make butter as usual. Makes very potent butter.

 

stawawager

Well-Known Member

• Mar 20, 2017

• #3

Definitely a lot to learn.

Decarb?
A plastic oven bag? What does that do?

I'm pleasantly surprised at how effective butter is

 

stawawager

Well-Known Member

• Mar 21, 2017

• #4

cindysid said:

There is a whole section on harvesting and curing with tons of info. I crumble up dry material into an oven bag and decarb at 240f for an hour. Then I make butter as usual. Makes very potent butter.

Click to expand...

I found out what decarb is.

Doesn't boiling it in butter decarb it?

 

cindysid

Well-Known Member

• Mar 21, 2017

• #5

stawawager said:

I found out what decarb is.

Doesn't boiling it in butter decarb it?

Click to expand...

Decarbing first works better for me. Since I know it's already decarbed when I mix it with the butter, I don't have to worry about how long I cook it and whether it reached a high enough temp. I've done it both ways and I truly believe that decarb increases potency of the butter. Your mileage may vary.

 

stawawager

Well-Known Member

• Mar 21, 2017

• #6

But you still boil your butter right?

Do you ever used an oven bag? Seems it would be easier to fluff it, every 10 minutes.

I have an ice cube tray that makes small 1 tsp ice cubes. It makes perfect little butter patties.

Maybe, I'll make caramels too?