mistacurious
Well-Known Member
just found this thread. hilarious! def need to get some butter going. just have to learn how to grow first hehehe.
How much keif to a lb of butter?
- Thread starter fdd2blk
- Start date
SuBlimE420
Well-Known Member
this is the reason i want to make a kief box... those cookies are going to be good 
LizardKing4200
Active Member
yeah i now feel like a kief box is necessary
daniel waters
Member
When you made this butter how long did you cook it for? I recently made some keif butter, but I'm not sure I made it right. The butter has two layers a green top layer and a bottom layer that's more dark green/brown. Im just not sure if I did it right and I cooked it for just over one hour. Did yours turn out all one layer?
Ronjohn7779
Well-Known Member
From my wild experiments with baking you can add just about any amount of weed you want to butter so long as it cooks in it for several hours and is submerged. My buddy and I used a half O of finely chopped weed and a Half O of low grade hash in some butter we made (we didn't even use close to a LB of butter). Those brownies came out totally fine. 2 of those will get you high for a day at least.
When making butter, I use the fattiest grade butter I can find, add a bit of water to the mix, add the weed/hash, and cook for 6-12 hours in a crock pot. 12 hours being best. If you do everything right you end up with some frozen green liquid at the bottom and some very lightly green to white colored butter on top after freezing. The lighter looking the butter the better quality the extraction and taste will be.
When making butter, I use the fattiest grade butter I can find, add a bit of water to the mix, add the weed/hash, and cook for 6-12 hours in a crock pot. 12 hours being best. If you do everything right you end up with some frozen green liquid at the bottom and some very lightly green to white colored butter on top after freezing. The lighter looking the butter the better quality the extraction and taste will be.
akgrown
Well-Known Member
Here are my ratios for using trim in butter. First off use only sugar trim. For functional yet lasting high use 1oz of trim to 1lb of butter. For my 2x obvisouly 2oz to 1lb. A 3x5 brownie with the 2x with get you feeling drunk and high but no hang over.
I also have a post in the cookbook sticky about making butter etc. Keif is always the best way to make butter but, only if you have enough product on hand. If you just wash the butter a few times it comes out great, slightly time consuming but worth it, especially if you do not like the grassy taste.
I also have a post in the cookbook sticky about making butter etc. Keif is always the best way to make butter but, only if you have enough product on hand. If you just wash the butter a few times it comes out great, slightly time consuming but worth it, especially if you do not like the grassy taste.
S1rSmokesAlot
Member
awesome read tho. Great ideas that will fuck you up. proven. lol
ima rep you for bringing it back ahahah
ima rep you for bringing it back ahahah
Mel O'Cheddar
Active Member
i think that works out to 0.078 grams of keif per cookie. sound like i need to throw in 10 grams of bubble hash as well. that would put it up to 0.156 grams per cookie.
Ecch, Metric. The bane of the professional American kitchen.
It took me long enough to learn how to think in Standard measurements. The only Metric I know is what's printed on my measuring spoons. But hey man, whatever gets the job done. I was smoking for like 8 years before I knew how many grams were in a Quarter.
Edit: And how the hell would I keep The Spouse out of the kief?!
Grandmotherbird
Member
Do you think I can make a good butter out of what is suppose to be a good grade kief? I only have 4 grams of it and want to make it go as far as possible. I can not smoke because I have a terminal lung disease. I need to for pain relief and to stop muscle spasms. I usually make butter from bud...but his time...I have the kief. I hope I was not foolish to purchase it. It was very expensive. Thank you kindly
HappyHippy
Active Member
Do you think I can make a good butter out of what is suppose to be a good grade kief? I only have 4 grams of it and want to make it go as far as possible. I can not smoke because I have a terminal lung disease. I need to for pain relief and to stop muscle spasms. I usually make butter from bud...but his time...I have the kief. I hope I was not foolish to purchase it. It was very expensive. Thank you kindly
If you're a Southern California current/verifiable MMJ patient I will give you some tinctures and brownies I make with hashish. One of my best friends since I was 11yo is struggling with CF and I care for her very much. Anything I could do to help someone else with severe pulmonary issues would be my pleasure. No donation needed.
-HappyHippy-
massmurda420
Well-Known Member
I would do horrible things with this bowl of butter
Jameson jc
Member
I dont understand, if you dont have the PLANT MATTER IN THE WATER when you put the butter in, HOW ARE YOU GETTING THE THC INTO IT??????????
The Plant matter has to "roil" around and the molecules have to boil through the plan matter to bond to them.
Basically, you guys are MAKING BUTTER FROM BONG WATER when you do it any other way than having plant matter/water/butter going at the same time.
THC does not bond to water in any commonly measurable degree, and certainly not enough to make that water potent enough to make butter from.
We can debate on HOW LONG you think it should undergo this simmering bath and and how high a temp, but the fact is without the PLant matter contacting the butter and the molecular bond happening there, you have really no THC in your butter.
I have eaten MANY of my friends brownies and various confections, some of which never "worked" NO MATTER HOW MUCH THE MAKER WANTED THEM TOO. Many times, they did what I see above. Not having the plant matter and butter in at the same time, or they OVERCOOKED the mess and made the butter DARK green and milk solid burned nasty. You have to learn the taste of it, like bad wine or burned garlic. Yuck - waste of good THC.
You may think your getting good results, but your not if your doing it that way. Your butter will be green, because the plants have release Chlorophyll which is the green pigment, which IS WATER SOLUBLE. THC is NOT - too any commonly measurable degree - basically in finite amounts - water soluble and the amount is negligible, as in BONG WATER...
So anyway, keep all three ingredients going, salted and unsalted does not matter, and for god sake dont cook it too long or burn your mil solids!!
Use european butter if your in the states, the final product is twice as flavorful and silky!! You overseas fellas have us covered on that! The butter I use is kerrygold and is PRODUCT OF IRELAND!!
The Plant matter has to "roil" around and the molecules have to boil through the plan matter to bond to them.
Basically, you guys are MAKING BUTTER FROM BONG WATER when you do it any other way than having plant matter/water/butter going at the same time.
THC does not bond to water in any commonly measurable degree, and certainly not enough to make that water potent enough to make butter from.
We can debate on HOW LONG you think it should undergo this simmering bath and and how high a temp, but the fact is without the PLant matter contacting the butter and the molecular bond happening there, you have really no THC in your butter.
I have eaten MANY of my friends brownies and various confections, some of which never "worked" NO MATTER HOW MUCH THE MAKER WANTED THEM TOO. Many times, they did what I see above. Not having the plant matter and butter in at the same time, or they OVERCOOKED the mess and made the butter DARK green and milk solid burned nasty. You have to learn the taste of it, like bad wine or burned garlic. Yuck - waste of good THC.
You may think your getting good results, but your not if your doing it that way. Your butter will be green, because the plants have release Chlorophyll which is the green pigment, which IS WATER SOLUBLE. THC is NOT - too any commonly measurable degree - basically in finite amounts - water soluble and the amount is negligible, as in BONG WATER...
So anyway, keep all three ingredients going, salted and unsalted does not matter, and for god sake dont cook it too long or burn your mil solids!!
Use european butter if your in the states, the final product is twice as flavorful and silky!! You overseas fellas have us covered on that! The butter I use is kerrygold and is PRODUCT OF IRELAND!!
