need help with cannabutter asap

Discussion in 'Roll It Up Cafe' started by smellygreenshit, Dec 12, 2015.


how do i make cannabutter strong

Poll closed Dec 19, 2015.
  1. what eva

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  2. what eva

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  3. what eva

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    smellygreenshit Member

    Iv got a fair bit of weed and i want to make cannabutter with 7 grams of nice weed and a stick of butter.
    I want to do it in a pot on the stovetop
    Any help with how to make it strong as possible would be great bcoz im making it tomorrow.
    I tried making it a week ago with about 2 to 3 grams of mids only decarbed for 20 minutes and used 1/3 of a stick of butter

    justanoldtimer Member

    yeah if I was using 7 grams, I'd want it stronger too.
    Try upping the amount of weed to an oz of weed to a lb of butter.
    That's how I do it here, and most people I know do too.
    good luck buddy
    Happygirl and Oregon Gardener like this.

    smellygreenshit Member

    I dont want to use a full oz
    I want to use 10 grams max
    Would this be enough i am using water to cook it aswell. What would the weed butter ratio be for 10 grams

    justanoldtimer Member

    that 7 or 10 grams is fine for one stick of butter or a qp.
    than you have to find a recipe that asks for only a qp of butter.
    my brownie recipe calls for a full lb of budder.

    I'm sure you'll find something to do with it though.
    Personally I'd get more weed, even some trim or male plants to add to it,
    and increase my recipe.

    smellygreenshit Member

    Thanks mate
    Dan Drews

    Dan Drews Well-Known Member

    I've been reading a bunch about brownies and making cannabutter so I have some input for you.

    The butter/weed/boiling water methods for creating cannabutter I've read say to boil the water with 1 cube butter cut up, turn down the heat to low or med low, then add your weed. Be sure your weed is very dry and ground up before you add it to the butter/water pot. Cook for at least 2 and not more than 3 hours. Add water as it boils, never let it get too low, and stir often. Strain it through cheesecloth (very cheap at any grocery store), and be sure to wring out the gunky weed butter in the cloth to get every little bit of THC. Look online anywhere for more info, this is just the highlights.

    I think Justan accidentally confirmed for you to use 28 gram per pound of butter = 7 grams per stick of butter. Seems consistent with what I'm reading. If you measure your cannabutter after infusing with your THC and you come up short of the recipe, just use additional regular butter to make up the difference. Another words, you don't have to try to make exactly what you need or make a lot of extra. Apparently cannabutter can get rancid fairly quickly until you learn all the tricks, so I'm planning on small batches for immediate use to start.

    Let me know how it works for you.
    Happygirl likes this.

    justanoldtimer Member

    Dan, I agree with most of what you've said. Fact is thats almost exactly how we make it here.
    I've been making budder for about 20 years now, and I've never had my budder turn rancid on me.
    I try to make a months worth at a time, about a qp of weed to 4 lbs of butter.

    If you dont have any cheese cloth and are too lazy to get it, an old t-shirt will work just fine too.
    Also, after you are finished making your budder, do not throw away the product, freeze it and save it.....
    you can get a couple more batches of good budder out of it
    I almost forgot to say, you should make ghee or clatified butter first.
    It'll still work if you dont though, it'll just make a better budder if ya do..
    hmmm better budder, better budder, better budder....go ahead ans somke a fatty and repeat, better budder !!

    Last edited: Dec 15, 2015
    Oregon Gardener likes this.
    Dan Drews

    Dan Drews Well-Known Member

    JustanOT - thanks for the great info and your experience on making cannabutter. I'm going to try my first attempt with a single stick of butter with 7 - 8 gram of last years buds. My goal is to make a killer batch of brownies that I can keep in the freezer and use for nights when I can't sleep. I'll be documenting each step for consistency so I can figure out the proper amount of buds with each batch.

    I've read about making and using ghee and it's very intriguing, but I think I'll use whole stick the first time. I want to minimize the number of things I can screw up this time through.

    I notice some people recommend pre-cooking the chopped buds in the oven before adding it to the boiling water/butter, which I assume is to make it as dry as possible and to decarb. But I read that boiling the water/butter/buds for 2 - 3 hours achieves the decarb process, and if I pre-cook the buds first I'll be more likely to degrade the THC and end up with couch-lock. Since I'm using year old product, I think just boiling should be fine. What do you think?

    superloud Well-Known Member

    If you want to make brownies you should definitely use an oz. If you want to use a quarter and one stick just put the butter on some toast. I like doing that then putting apple butter over it. But you will end up with week ass brownies if you only use a quarter. I usually use 4sticks of butter with a little over an oz of trim. Use the butter in two boxes of brownies. I like making them in a muffin pan so they are good large even doses. One brownie has me fucked up for a good 8 9 hrs

    superloud Well-Known Member

    Clatified butter? Do explain please
    Dan Drews

    Dan Drews Well-Known Member

    Clarified butter is made by heating your cubes in a sauce pan until they're fully melted, then simmer lightly as the butter separates into 3 layers - water on the bottom, the butter/oil in the middle, and milk solids rise to the top. You skim off the milk solids and you have clarified butter which has a higher fat content now and therefore it's better at extracting your THC.

    If I understand correctly, ghee is clarified butter that you continue to cook until it stops bubbling. The bubbling is the water layer evaporating and you're left just with the butter/oil. No water means you have less chance of contamination and your butter turning rancid.

    Clarified butter has less butter flavor than whole butter but is excellent for cooking. Ghee, since it's cooked longer, takes on a nutty taste that is supposed to be excellent.

    That's all based on what I read, but JustanOT is the expert. Maybe he can clarify whatever I missed.

    There are excellent videos on youtube and cooking websites showing the process. Just don't overcook or cook too hot, or you'll burn the butter.
    Dan Drews

    Dan Drews Well-Known Member

    One last thing, if you're into cooking you know that you can't use butter to saute without risking it getting too hot and burning. Clarified butter or ghee allow you to use it instead of cooking oil at higher temps than you can use whole butter.

    That's about all it know... as JustanOT says, the goal is better butter, better butter better butter...:bigjoint:
  13. your weed, one stick of butter, melt it inside a mason jar that is inside of pot of water, boil it for a few hours on the stove. strain it if you want and use it with a pack of cookies or brownies that are at the store. most call for one stick of butter.

    justanoldtimer Member

    first off, no matter if you make clarified butter or not, always, always use unsalted butter
    when making budder.

    second making clarified butter does indeed increase the temp at which point it starts to smoke.
    butter will start to smoke at about 325, clarified butter wont smoke til almost 500, about 485 or so.

    Technically speaking there is a difference between clarified butter and ghee, that difference is,
    ghee is cooked slightly longer browning the milk solids and adding a slightly nutty flavor to the finished product.

    However a lot of people use the terms loosely and use both terms to refer to clarified butter.
    (myself included)

    here are the basic instructions for making clarified butter:

    in life your prep work dictates the quality of your finished results, and this holds true for making budder too.
    also, so I dont confuse anyone, butter is just that, butter, and budder is pot butter.

    I'm always worried about damaging thc when cooking/baking I use this recipe for my brownies,
    with one exception, I bake at 300 rather than 350 and I increase the cook time to 45 minutes.
    comes out perfect every time.
    I hope this helps you.
    Last edited: Dec 17, 2015
    Dan Drews

    Dan Drews Well-Known Member

    I thought it was funny that the Stoner's Cookbook says to use salted butter, because "it has a higher smoke point". I completely agree with you, I like the idea of unsalted butter.

    Thanks JustanOT for sharing your experience and knowledge - Peace to you as well.

    sanjuan Well-Known Member

    My freezer has a round sheet of (unsalted) canna butter and a disk of canna coconut oil that I made side-by-side in Westbend slow cookers the other day. Tonight I'll bake some peanut butter cookies.

    So anyway, I didn't clarify and the canna butter disk has a thin white layer on the bottom where it was facing the water. These milk solids can be scraped off with minimal loss of cannabinoids, right?
    Dan Drews

    Dan Drews Well-Known Member

    Yes, it contains water and solids that will increase the chance of it turning rancid, according to what I've read. The THC is infused in the solid disks of butter and oil that you have any loss of stuff on the bottom will contain minimal THC, if any at all.

    However JustanOT is a cannabutter expert with 20 years experience so I humbly differ to his opinion. His answers have been very helpful to me.
    sanjuan likes this.

    sanjuan Well-Known Member

    A quarter pound of cannabutter (One pound of butter was infused with 2.25 onces of Shackzilla bud for three hours at low boil):
    That is twice the recommended dose but my tolerance is way high.
    Last edited: Dec 18, 2015

    justanoldtimer Member

    There are several reasons for using unsalted butter, salt is a natural preservative,
    as such, unsalted butter is fresher. it has to be.
    salted butter will last for 3 months in your fridge,
    unsalted will last one month.

    If you have a problem with a recipe, salt could mask the smell of the problem,
    ultimately ruining your end product.

    when you are baking, the ingredients have a specific purpose
    some recipes call for yeast, which is fine but some call for leavening agents like baking powder.
    Especially in a lot of brownie recipes, the baking powder and the salt
    mixed together cause a reaction, which allows the brownies to rise slightly.....
    use salted butter and you'll quite possibly fuck this process up,

    when you mix the butter and baking powder and salt, you are adding air pockets,
    using salted butter adds additional air pockets.
    salted butter has a higher water content than unsalted butter. Because unsalted butter has less liquid than salted butter, it’s more likely to form a stable structure of air pockets when creamed
    not to mention you'll alter the final taste, and who wants a salty brownie?

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