Well the color of the butter itself isn't much of an issue but when it's very green it usually has a very "green" taste to it. The taste is what I want to get away from.
-
As of today ICMag has his own Discord server. In this Discord server you can chat, talk with eachother, listen to music, share stories and pictures...and much more. Join now and let's grow together! Join ICMag Discord here! More details in this thread here: here.
A question for the butter experts...
- Thread starter HempKat
- Start date
Well the color of the butter itself isn't much of an issue but when it's very green it usually has a very "green" taste to it. The taste is what I want to get away from.
Hmmmm, I must have done something wrong when I tried a double rinse then because it only made it slightly less "green" tasting then a normal single rinse. What do you mean exactly when you say double rinse?
BadKittySmiles
Member
If you're interested in using your canna as efficiently as possible, I've just shared several recipes for medical grade/highly activated and bioavailable hash oil.. the photo tutorials walk you through both important steps, decarbing to cause cannabinoid conversion, and breaking down the resulting glandular material in oil, to promote systemic bioavailability within your system (ie, more bang, for your buck). Using hash results in a much cleaner flavor, and you can pack more potency in a smaller quantity of oil, much more easily when using hash (it's what I primarily cook with).
Photo Tutorial: Highly Activated Bioavailable Canna Oils, Edible Recipes & more..
You know when your cannabinoids have been converted and properly broken down, when your oil is a dark brown, almost black color.
Good luck
Photo Tutorial: Highly Activated Bioavailable Canna Oils, Edible Recipes & more..
You know when your cannabinoids have been converted and properly broken down, when your oil is a dark brown, almost black color.
Good luck
Except I refuse to spend that much on the bags.
Use the gravity method. All you need to do is buy the big screen to strain the leaf matter, I think there is a video out there called the gumby method. You can do it with egg beaters and a large glass bowl or vase. You just mix hard with ice water above screen like normal. Once you have your water below that you would usually put through the bags you just let it sit for 4-6 hours and all the bubble will settle to the bottom. Siphon the clear water above after settling, and repeat process in smaller containers until its gooey enough to put on wax paper and dry.
You can find decent knock off bags on Ebay for like $40 especially if you just want a couple single bags....
Peace Hempkat!
Probably what you think i mean.
Make your butter like normal.... butter and water and canna, then let solidify, drain off the water.
Second rinse.... add plain water, remelt butter, allow to solidify, drain off the water.
It definitely still has some "green" taste to it after the second rinse. Only laziness prevented me from going through a third rinse. But I noticed that cookies made with single rinse were actually green TINTED and tasted like... weed.
Cookies with second rinse were no longer green tinted and tasted like cookies with a weed aftertaste.
I'm told (for what it's worth) that 3 or 4 rinses will get you to a state where it is nearly indistinguishable from regular butter.
I'll probably try that on my next batch.
Billy Bones
Active member
Yes, 3 rinses always work for me. There is still some slight (very slightly) aftertaste, but to be honest – I LIKE it…..Maybe 4 or 5 rinses will eliminate the taste completely.
Z
zen_trikester
Why not water cure the trim? You wouldn't have to dry it either if you made butter right away. I would think this would be the most transparent cannabutter you could make.
BadKittySmiles
Member
Water curing is much more effective at removing the 'green' flavor safely, than washing your already made butter.
Many people unfortunately severely under-process their butters and oils, which results in a more solid hashy glandular residue that rests in the bottom.. much like making water hash, the glandular material sinks. I've seen tutorials recommending people to dump off this hashy water, and it just about breaks my heart. Many less-experienced cooks just take the advice to wash the butter, and dump out a great deal of their potency with that water. You're better off water curing first, then, when processing your butter if you are compelled to use water, simply keep the heat on very low, and allow that water to evaporate. We've learned now that adding water is not necessary and can hinder the process, anyway, but some still feel compelled to follow the old methods. Don't forget to decarboxylate your canna after water curing, to activate the material.. otherwise you'll need to spend the 12-24 hours of heated oil processing like us old folks used to do, in order to A) convert the cannabinoids, and B) break down the glandular material promoting bioavailability, and achieve devastating results.
Water washing your butter, while a valid idea, is something better left to the experts until you've mastered the butter/oil making process in and of itself.
Many people unfortunately severely under-process their butters and oils, which results in a more solid hashy glandular residue that rests in the bottom.. much like making water hash, the glandular material sinks. I've seen tutorials recommending people to dump off this hashy water, and it just about breaks my heart. Many less-experienced cooks just take the advice to wash the butter, and dump out a great deal of their potency with that water. You're better off water curing first, then, when processing your butter if you are compelled to use water, simply keep the heat on very low, and allow that water to evaporate. We've learned now that adding water is not necessary and can hinder the process, anyway, but some still feel compelled to follow the old methods. Don't forget to decarboxylate your canna after water curing, to activate the material.. otherwise you'll need to spend the 12-24 hours of heated oil processing like us old folks used to do, in order to A) convert the cannabinoids, and B) break down the glandular material promoting bioavailability, and achieve devastating results.
Water washing your butter, while a valid idea, is something better left to the experts until you've mastered the butter/oil making process in and of itself.
Yeah that's what I thought you meant but just wanted to make sure, thanks.
Yeah but see, now you're talking entirely too much time and work. Why do all that if you can just take ISO hash, melt it in the butter and get canna butter without the green taste.
Also understand that I'm not necessarily looking to eliminate any flavoring the resin adds, I'm talking only about what I call the "green" taste which is a taste about like what you think it would taste like if you stuck a fist full of freshly mowed lawn in your mouth.
