How do you make your butter?

Yessica...

Yessica...

Well-Known Member
Hello!

I'm curious how others out there make their butter. I have been using the 24-hour crock pot method for about 3 years now. I like it the best, but I have only tried one other way.

- unsalted butter
- shake/ buds ground into the finest bits
- water

After it has been cooking on low for 24 hours, I strain it through cheesecloth and pop it in the fridge. Voila!

I am not sure that I am getting all of the butter out of the yucky cheesecloth remains that resembles squished up dead bugs (even though I know it's just plant matter). If there are any suggestions on how to extract all the buttery bits at the end stage - I'm all ears!!! (or in this case - I'm all EYES).

I'd love to hear how YOU make YOUR butter!

Thank you!
 
doubletake

doubletake

Well-Known Member
Your way seems to be the best low and slow and for 24 hrs your getting probley every bit of the into the butter
I kinda half ass my way I do the
Regular pot on the stove
With water, unsalted butter (the fattiest kind I can find since that's what the the hoods onto in the butter)
Let simmer on low Low low( iv burnt a batch or two so now I'm very careful)
Try and let simmer as long as possible but usually I only do 4-8 hrs.


I really want to get a crock pot and do your method they would probley come out much stronger.
 
Yessica...

Yessica...

Well-Known Member
The crock pot is great if your using leaves and shake. Takes every little bit of THC outta there! I actually have made the best cookies with only shake, and I added a few grams of crystals as well - which gave them a KICK.
I called them the "pcp cookies" because I swear as soon as they kicked in you could run a marathon, whilst e-mailing, and probably solving world hunger in your head.
 
Growan

Growan

Well-Known Member
I spoke to my dad earlier, and he said he just found a black bin bag of leaf i left under their stairs a couple of years ago. I took it there and tumbled it in my o'keif tumbler. I dried it fully, scrunched it up and removed all the veins, stalks etc. Made for shitty keif, way too green, but there's gotta be a good load of goody goodness in there. It's all the trim (no big leaves) from 68 plants from an outdoor grow.
Apparently he put 4 spoons of it in a handfull of biscuits and it had an effect. Lightweight!
So how much weight of dry-dry powdered leaf should he be using with block of butter? What's saturation point? If i can get him into repurposing his slow-cooker full time, his retirement might just happy one...
 
Yessica...

Yessica...

Well-Known Member
Growan said:
I spoke to my dad earlier, and he said he just found a black bin bag of leaf i left under their stairs a couple of years ago. I took it there and tumbled it in my o'keif tumbler. I dried it fully, scrunched it up and removed all the veins, stalks etc. Made for shitty keif, way too green, but there's gotta be a good load of goody goodness in there. It's all the trim (no big leaves) from 68 plants from an outdoor grow.
Apparently he put 4 spoons of it in a handfull of biscuits and it had an effect. Lightweight!
So how much weight of dry-dry powdered leaf should he be using with block of butter? What's saturation point? If i can get him into repurposing his slow-cooker full time, his retirement might just happy one...
Click to expand...
OOOh fun! Well I am not sure exactly how other do it, but this is what I do:

- outdoor plant/ shake/ bud - all stems removed. 2 ounces
- 1 lb butter, unsalted
- water, boiling

Grind the shake up to a fine fine fine power. From what I've read - the finer the better because you are allowing for more contact of the butter will all parts of the leaf/ plant.

The THC (and all cannabinoids I think?) are hydrophobic, they like the fat and not so much the water - so they stick on it.

I cook in a crockpot, simmering, for 24 hours.

Strain with cheesecloth, put it in the fridge. And the butter separates, hardens, and sits on top. Then I use it in baking.

If it's good weed, I use 1 ounce of bud per 1 lb of unsalted butter.

68 plants!!!! I'm jealous of your life! That's awesome. You can experiment with all different kinds of butter:
- all leaves
- all buds
- all shake
- make hash first and use the leftovers for butter.

So many things!!!!
 
Growan

Growan

Well-Known Member
Yessica... said:
OOOh fun! Well I am not sure exactly how other do it, but this is what I do:

- outdoor plant/ shake/ bud - all stems removed. 2 ounces
- 1 lb butter, unsalted
- water, boiling

Grind the shake up to a fine fine fine power. From what I've read - the finer the better because you are allowing for more contact of the butter will all parts of the leaf/ plant.

The THC (and all cannabinoids I think?) are hydrophobic, they like the fat and not so much the water - so they stick on it.

I cook in a crockpot, simmering, for 24 hours.

Strain with cheesecloth, put it in the fridge. And the butter separates, hardens, and sits on top. Then I use it in baking.

If it's good weed, I use 1 ounce of bud per 1 lb of unsalted butter.

68 plants!!!! I'm jealous of your life! That's awesome. You can experiment with all different kinds of butter:
- all leaves
- all buds
- all shake
- make hash first and use the leftovers for butter.

So many things!!!!
Click to expand...
Ha! 68 plant first grow taking the piss along a hedgerow...! Took 100 seeds, all germed, and 68 female. Zero security, other than living next to it (stoopid, foolish boy), and the fact that plants weeds look a bit like a mixed hedge when they're in front of it.... anyway, interesting story, but for another time...! Just a 4' tent grow at present. Still a good life!

Ok. So it's all fully dried and powdered already, was the only way to keep it all! After the second bucket i started bagging it! And a couple of ounces dust to an ounce of butter? Will the butter take more? I'm sure i can help the old guy dispose of it afterwards, but since there's a lot, it might pay to make it as stroooooong as pos, then use a little when cooking mixed with normal butter.

Gotta tend to kids now, but will check back here later. Cheers, Yess. ;)
 
Yessica...

Yessica...

Well-Known Member
The only problem with using a LOT of shake, in my opinion, is the butter tastes really weed-ie. I prefer a slight smack of weed, and mostly to taste whatever the baking may be. Because I like fresh baking.

If you just have loads and you don't care too much about wasting some butter in the straining process - add as much as you can fit!

I find with the more shake you use, the more butter gets trapped in the sludge, and then it's hard to get it all out.

I usually stick to 2 oz shake per lb of butter. In my crock pot, I can only really fit 3 lbs of butter at a time. But that's 6 oz of shake. You could do a lot more if you had a bigger croc pot.
 
Growan

Growan

Well-Known Member
Yeah, I guess you could end up with a right butteryshakey mess to deal with. I don't think waste will be a problem,he's got more than enough to be going on with!
 
Yessica...

Yessica...

Well-Known Member
Growan said:
Yeah, I guess you could end up with a right butteryshakey mess to deal with. I don't think waste will be a problem,he's got more than enough to be going on with!
Click to expand...
Just because they are for your Fasssshhhhaaaa, be a good little son and TEST test test. The first time I ate weed, I was mersed up for 36 hours. I accidentally ate, like 9 grams. It was - tooooooo much.
Then the next time - I had to put myself to tent (bed in a tree-planting camp) because I was worried that I would fall into fire - and the children in the trees would NOT stop giggling at me....
 
PsychoticOne

PsychoticOne

Active Member
I just made my first batch of cannabutter and it turned out really well.

I do have 1 question though - I read somewhere that if you don't like the huge weedy flavour of cooking with cannabutter, if you rinse the weed you are using with warm to hot water a few times until most of the green colour is gone when you rinse, that this can take away that huge weedy taste but doesn't majorly affect the potency of the butter?.

Can someone either confirm or squish this theory for me? :) Thanks!
 
Yessica...

Yessica...

Well-Known Member
PsychoticOne said:
I just made my first batch of cannabutter and it turned out really well.

I do have 1 question though - I read somewhere that if you don't like the huge weedy flavour of cooking with cannabutter, if you rinse the weed you are using with warm to hot water a few times until most of the green colour is gone when you rinse, that this can take away that huge weedy taste but doesn't majorly affect the potency of the butter?.

Can someone either confirm or squish this theory for me? :) Thanks!
Click to expand...
I find, the more you use (bud/ shake/ whatever) the more it tastes like weed.

But - if you cook with LOTS of spices, and ginger - they taste AWESOME together.
 
Yessica...

Yessica...

Well-Known Member
Straining is also important. If you really don't like the weed taste - strain it a couple of times with cheese-cloth, or whatever your preferred method.

The slugde hold the majority of the flava...
 
PsychoticOne

PsychoticOne

Active Member
Thanks for that. Yeah I used unsalted butter, next time I might try a recipe with ginger in it though, since that's a very strong flavour in itself it makes sense that it might help mask the potent weedy taste. Your help is appreciated, cheers!

Sent from my GT-S5300 using Rollitup mobile app
 
Yessica...

Yessica...

Well-Known Member
Honestly - I don't know why unsalted. That's why I said because SCIENCE. I always read unsalted butter. I'm sure it has something to do with the cannabinoids being attracted to the fat and not the water, and the salt messes up the pH, or soemthing.

I like salt though, I just add more to my baking to make up for it, after the fact.

image.jpg image.jpg

Ginger cookies are my FAV!!!!!
 
S

schuylaar

Well-Known Member
Yessica... said:
Honestly - I don't know why unsalted. That's why I said because SCIENCE. I always read unsalted butter. I'm sure it has something to do with the cannabinoids being attracted to the fat and not the water, and the salt messes up the pH, or soemthing.

I like salt though, I just add more to my baking to make up for it, after the fact.

View attachment 3190877 View attachment 3190878

Ginger cookies are my FAV!!!!!
Click to expand...
i've always used salted because i like the salt..but i think you're right about the "UN" being science because of extraction capabilities..i've never been completely thrilled with my cannabutter whether its kief laden or in the crock pot for 24..but i normally smoke a zip a week when making butters because i have so much leftover my tolerance may be too great.

i <3 ginger.
 
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