phreakygoat
Well-Known Member
*WARNING – CROCK POT NECESSARY* (but they are so cheap at Walmart, come on now)
Hello, this is the only recipe for cannabis butter that I use, it is superior to all others. I’ve tried MANY other variations (I’ll get into that in the future) on every aspect, and this is the supreme recipe, I swear. I make a batch usually once a week during school time, they are very popular.
here's my recipe:
I use usually 8 sticks of butter and a LOT of trim, its up to you the ratio. I’ve used this recipe with just a few buds and 3-4 sticks and it still a total winner. That’s for y’all to mess around with. ALL of the plant should be used: fan leaves, fine trim, stems are optional but okay, buds, etc. just not seeds
the weed should be fully dry, never use fresh cause the butter will taste like shit.
grind up anything going in as fine as possible (i use coffee grinder)
(I use 8 sticks of butter for a half full crock pot of ground shake)
add whatever butter you want to put in (melted in the microwave first for convenience), then fill up the crock pot with water so all the weed is soaked, water is vital
Now the part that makes this work, don’t do anything other than this: 2hrs. on high setting, then 2hrs. on low setting, any other amount of time/heat is not right. This is the only way to make the best.
Stir often, keep that damn lid on (otherwise your butter will be ruined) except when you are stirring (every 15-20 minutes)
strain it into whatever container its going to chill in, i use a huge pasta pot.
use triple layer cheesecloth to strain through, then all the wet shake thats left needs to be rinsed well with hot water to get the rest of the butter out of the shake (don't worry, not getting the same amount of butter as you put in is unavoidable).
some put this final dish/bowl/pot/whatever in the freezer for 30 min b4 refridgeration, I just put it right in the fridge with a piece of ice or two to start cooling it down (it get fuckin hot)
then get all the butter from the top once its solid, try to collect any big floaters of butter, dont collect the sediment on the bottom of the pot. the butter stuck to the edge of the pot is the best of the whole batch, don't miss that.
Now put your butter in tubberware and its good for a few weeks in the fridge, or months in the freezer. Use it in any recipe either full of half strength. I make all types of interesting dishes with it. I will be posting them in the future here, as well as other methods/techniques for butter that I have tested.
Hello, this is the only recipe for cannabis butter that I use, it is superior to all others. I’ve tried MANY other variations (I’ll get into that in the future) on every aspect, and this is the supreme recipe, I swear. I make a batch usually once a week during school time, they are very popular.
here's my recipe:
I use usually 8 sticks of butter and a LOT of trim, its up to you the ratio. I’ve used this recipe with just a few buds and 3-4 sticks and it still a total winner. That’s for y’all to mess around with. ALL of the plant should be used: fan leaves, fine trim, stems are optional but okay, buds, etc. just not seeds
the weed should be fully dry, never use fresh cause the butter will taste like shit.
grind up anything going in as fine as possible (i use coffee grinder)
(I use 8 sticks of butter for a half full crock pot of ground shake)
add whatever butter you want to put in (melted in the microwave first for convenience), then fill up the crock pot with water so all the weed is soaked, water is vital
Now the part that makes this work, don’t do anything other than this: 2hrs. on high setting, then 2hrs. on low setting, any other amount of time/heat is not right. This is the only way to make the best.
Stir often, keep that damn lid on (otherwise your butter will be ruined) except when you are stirring (every 15-20 minutes)
strain it into whatever container its going to chill in, i use a huge pasta pot.
use triple layer cheesecloth to strain through, then all the wet shake thats left needs to be rinsed well with hot water to get the rest of the butter out of the shake (don't worry, not getting the same amount of butter as you put in is unavoidable).
some put this final dish/bowl/pot/whatever in the freezer for 30 min b4 refridgeration, I just put it right in the fridge with a piece of ice or two to start cooling it down (it get fuckin hot)
then get all the butter from the top once its solid, try to collect any big floaters of butter, dont collect the sediment on the bottom of the pot. the butter stuck to the edge of the pot is the best of the whole batch, don't miss that.
Now put your butter in tubberware and its good for a few weeks in the fridge, or months in the freezer. Use it in any recipe either full of half strength. I make all types of interesting dishes with it. I will be posting them in the future here, as well as other methods/techniques for butter that I have tested.
