What did you accomplish today?

tyler.durden

tyler.durden

Well-Known Member
I've been making SO much butter lately that I decided to see the max I could make in my crock pot instead of making two pound batches. I put in 17 sticks, just over 4 pounds.


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I then put in 8 oz of super frosty trim. It was almost 3 years old in a paper bag, so really no need to decarb.
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I initially thought I put in too much as it was up to the top before adding any water.
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After the butter melted, I was able to pour in almost a quart of water, and stirred it around. Things were looking better.
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Cooked it for about 3 hours, strained it into a pot through a good deal of cheese cloth and into the fridge it went. Cut it up this morning. Super clean, and super strong butter. Cooked my eggs in it, and I am in outer space. Gotta make 4 pans of brownies for orders this weekend. Betty fucking Crocker, I think I may need to get an apron.
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Yummy...
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Last edited:
Chunky Stool

Chunky Stool

Well-Known Member
tyler.durden said:
I've been making SO much butter lately that I decided to see the max I could make in my crock pot instead of making two pound batches. I put in 17 sticks, just over 4 pounds.


View attachment 4082897


I then put in 8 oz of super frosty trim. It was almost 3 years old in a paper bag, so really no need to decarb.
View attachment 4082898


I initially thought I put in too much as it was up to the top before adding any water.
View attachment 4082899


After the butter melted, I was able to pour in almost a quart of water, an stirred it around. Things were looking better.
View attachment 4082900


Cooked it for about 3 hours, strained it into a pot through a good deal of cheese cloth and into the fridge it went. Cut it up this morning. Super clean, and super strong butter. Cooked my eggs in it, and I am in outer space. Gotta make 4 pans of brownies for orders this weekend. Betty fucking Crocker, I think I may need to get an apron.
View attachment 4082901

Yummy...
View attachment 4082902
Click to expand...
I used to cook mine a long time but have found that butter tastes less "weedy" if I only boil for one hour -- and the strength doesn't really change.
But I use a rice cooker which is hot little fucker that has a steam vent. Can't let all the water boil out or the weed will fry. I used to set a timer to add water periodically when I was boiling for a half day.
My last batch was a little too strong -- even for me. Gonna dial it back to 1 zip per cup.
 
tyler.durden

tyler.durden

Well-Known Member
Chunky Stool said:
I used to cook mine a long time but have found that butter tastes less "weedy" if I only boil for one hour -- and the strength doesn't really change.
But I use a rice cooker which is hot little fucker that has a steam vent. Can't let all the water boil out or the weed will fry. I used to set a timer to add water periodically when I was boiling for a half day.
My last batch was a little too strong -- even for me. Gonna dial it back to 1 zip per cup.
Click to expand...

That's why I love the slow cooker, pretty much idiot-proof. I usually cook for 2 hours, but I was doing a million other tasks and couldn't get to it right away. A zip per cup is about the strength I and my custies like. Better too strong than too weak, you can always dilute it with regular butter if need be...
 
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