qptyqpty
Active Member
Quotes courtesy http://en.wikipedia.org/wiki/Clarified_butter <------------more info!
Ingredients:
Some butter. Use unsalted, of the highest quality you can afford. I prefer Land O Lakes Unsalted.
Some Weed. The better the weed, the stronger the ghee.
a pot. Sufficient size to melt the butter in.
another bowl or two for butter solids
a big wooden spoon and another wood thing with a flat side.
Cheesecloth to strain with
How To:
-Put butter into pot. Melt it on low. It will take a while, and patience is key to this process. The hindus do it for shits sake. stir, stir, stir. Never ever let the butter burn.
-As the butter starts to bubble up and become a lighter color, foamy texture, use the wooden spoon to ladle as much of the foam and as little of the liquid butter as possible. Use skill, young padawan. Stir Stir Stir, Never ever let the butter burn.
-About 15 minutes should have passed and you should not have burned any butter. By this time a fair amount of butter solids has been meticulously scummed off the top of your clarified butter stock. Stir Stir Stir youre about halfway there.
-After about 30 minutes of rinsing and repeating this process, the butter will no longer produce any solids, or such a negligible amount you wont care anymore, and say fuck it.
-Put your cheesecloth in a bowl large enough to contain your dank, or basil, oregano, tarragon, mint, chocolate, vanilla, ...for that matter... and then fill the cheesecloth with your item. try to tie the end snugly but not too compressed. you want the butter to be able to flow between loose bits.
-Simmer your item to make xxx-infused, clarified butter. THC loves to bind with fat, so we clarified -- removed all the impurities of the butter (solids) to make the THC have the best environment to transfer from the vegetation to the butter. Be careful with heat, DO NOT BURN THE DAMN BUTTER. Burning the butter is a disgrace and ruins everything, tastes like shit, and you should have been paying attention. you should Hara-Kiri yourself since I warned you this much.
-After about 12 minutes of simmering and not burning the butter, use the two wooden spoons to mush the bag to squish out as much juice as you can. Let it simmer for about 5 more minutes, squish again.
-Remove "teabag" and put in bowl of icewater. Place in freezer for later use making a slush. Search info for yourself; I am not familiar with slushwater extraction, but I hate to waste when you can still get some active ingredient. There seems to be quite a bit of waste when I cant get all the butter off the plant matter. It is sad.
-Notice the wonderful green clarified butter. Stir stir stir. Let the butter foam up, then after about 10 minutes, scoop the foam off the top and place in a different cup. Thats some really good shit to put on a bagel or something. trust me. And head into work after consumption of aforementioned bagel. *snicker*
-The longer you simmer and scrape off anything that bubbles to the surface without burning the butter, the more clarified you will make your butter. Clarifying butter makes the THC extraction process more effective using heat and chemical structure manipulation.
-It also intensifies the taste of the infused ingredients. Very good for using in dishes in place of recipes calling for salted butter. You can infuse oregano, fresh garlic, and basil to add to an authentic, but rural tasting spaghetti, for example.
-Make sure to store clarified butter in fridge overnight, and if in solid forms such as ice cube trays, you can measure out small measurements to use in your favorite daily recipes. Start off with 1/4 ice cube per individual cookie, for example. This clarified butter will be more potent than your redneck rigged butter concoction. if you do it well it will last you a while and taste good too.
-Freeze butter to extend shelf life.
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