Cannabutter In 7 Easy Steps!

[Grandma Gudenhi]

................see if you can point out where I went wrong for me.

Too much water and or to much surface area in your container.
What happened is you have to get the layer of butter thicker. Both times it sounds like you did it right. You need to cool it in a skinner container so you will get a good thick slab of butter.
BTW, i like what you did with water curing. I never thought of that. I'm going to have to try it. I hate the taste of cannabutter.

 

[Owl Mirror]

These are some cannabutter buttons I made several months ago. I make mine basically the exact way as in this thread. We keep a bag in the freezer for use throughout the year. Each button is one dose.
I started making cannabutter about three years ago with my trimmings. We learned in the first year that it's very important to test the potency. My daughter still refuses to use concentrates. A few of my friends, thinking more, more, more, ended up getting nauseous and trying to sleep it off. Only to wake up a few hours later still high. Others, like myself and my daughter, had like an anxiety thing going.
Back when the gov't was saying it caused these symptoms I thought it was a bunch of BS propaganda. Now I know they were just megadosing people.
I call my brownies "Grandma Gudenhi's Twice Baked Brownies". You bake them, then get baked from them.
Anyway, here's the buttons. We used an ice tray of this shape to make them. They're about 1/2 tsp. each.

That is cool but, how do you separate the butter from the water and still end up with these buttons?

 

[Owl Mirror]

Too much water and or to much surface area in your container.
What happened is you have to get the layer of butter thicker. Both times it sounds like you did it right. You need to cool it in a skinner container so you will get a good thick slab of butter.
BTW, i like what you did with water curing. I never thought of that. I'm going to have to try it. I hate the taste of cannabutter.

The containers were only 6 inch Tupperware. I was thinking that by taking out the chlorophyll it did something. I will say this butter is a lite green where as the first batch was a deep green. The first batch solidified well and just popped out of the same containers in a brick.

 

[marmoset]

Ahhh, I figured you were both the same person, since you both were new to the site, and you both had the exact same avatar, and only a one post difference between the two.

Glad you figured out where you went wrong though.

As for chucking the used bud into the brownie batter, I have a suggestion, pop a used bud into your mouth before doing so, if you can stand the taste then go right ahead.
I personally think that would ruin the texture of the brownies, as well as the taste.

I do know what you mean though, I have eaten so many brownies, or so much fudge before, that I felt like I was damn near tripping..

i need to figure out how to put up my own avatar.as usual im a bit thick,but it's not the grass,honest!

if the bud tastes worse than the butter,i think i'll leave it alone.

i was trippin balls.i was listening to primus,and part of the tree outside my window turned into this fat,bald guy sitting play the bass,it was bizarre.

 

[Grandma Gudenhi]

The containers were only 6 inch Tupperware. I was thinking that by taking out the chlorophyll it did something. I will say this butter is a lite green where as the first batch was a deep green. The first batch solidified well and just popped out of the same containers in a brick.

I've made plenty of cannabutter and I've had this same problem with small batches because the slab wasn't thick enough. Also if I don't let it harden long enough.
I wouldn't think the lack of chlorophyll would have a negative effect?

 

[PazVerdeRadical]

great thread

one question: can i make the same recipe but instead of using herb i use iso hash? to avoid having to strain? i think it would work, but how to measure strength

peace

 

[Grandma Gudenhi]

That is cool but, how do you separate the butter from the water and still end up with these buttons?

Put the water/butter mixture in the fridge overnight.
Take the slab of butter out and remelt it in the microwave. Put it in the fridge overnight again. Take the slab out and shave all the gunk off the bottom (this second step is not needed but it makes the butter taste better by getting out more of the veg).
Remelt it and put a measured amount in each section.

 

[Owl Mirror]

Put the water/butter mixture in the fridge overnight.
Take the slab of butter out and remelt it in the microwave. Put it in the fridge overnight again. Take the slab out and shave all the gunk off the bottom (this second step is not needed but it makes the butter taste better by getting out more of the veg).
Remelt it and put a measured amount in each section.

Thanks, sounds like a good plan !
Now, the microwave doesn't destroy any of the potency ?
Should I go 10-15 seconds at a time or how long ?

 

[Grandma Gudenhi]

Thanks, sounds like a good plan !
Now, the microwave doesn't destroy any of the potency ?
Should I go 10-15 seconds at a time or how long ?

That's what I do. Just short times until melted

 

[LolaGal]

thanks for the tips Grandma!

 

[PassionForMaryJ]

OK, so somewhere in the process I must have screwed up ;>}

I tried making this butter again and, each container that was put in the fridge to cool did not solidify. The first two did become semi-solid but would break apart when I tried lifting it out with a fork. I got most of the main chunks and used a strainer to capture the rest of what was floating. The other two, which were made by running the process a second time with the soggy material only ended up with a thin layer of skim on top of the water.

Here is what I did this time, see if you can point out where I went wrong for me.

I harvested and trimmed my first plant. This left me with about 4-5 fist full of leaves.
Last time I just threw the leafy material in the water/butter mixture and it seemed to taste pretty awful ;>} This time I thought, why not try that water-cure method to remove the chlorophyll from the leaves before making the butter.
I brought a pot of water to a boil, then turned the heat off, waited a few minutes then put the grass in and allowed it to steep for an hour. I strained this and repeated the process once more before putting the wet leaves on a screen and dried it overnight with the use of a fan. The first pot of water was extremely dark, almost beer-bottle brown and dark enough that I couldn't see the bottom (3 inches deep). The second time was a thin green/brown color.
Once the leaves were dried again, I followed the instructions above using two sticks of butter.
I had the mixture on a simmer for about 3 hours and stirred about every fifteen minutes.

Given all of the above explanation, can anyone tell me what I might have done wrong which lead to this butter not solidifying? Do you think it will be any good to use or should I throw it away?
Oh, the return, if it were solid might equal about a half of one stick.

Sounds like to me you did not have enough butter, or you did not let it sit in the fridge long enough, you did not use margarine did you?

I am not sure your water cure method will actually take the chlorophyll out, and yet leave the trichs behind.
I have never heard of anybody doing that before using the trim to make cannabutter, where did you get the idea to do that from?

I have a question, what did you do with the water that you steep/strained the trim in? Pour it out?


As for the stuff tasting horrible, it is cannabutter, it will never taste great, unless you use it in something like brownies, or fudge, that masks the flavor of it a good bit.
I never had a friend eat my brownies, or fudge, and complain about the green taste of it, they seemed to always like the way it had a bit of a green taste.
Of course that is because I rarely made cookies, not that my cookies tasted nasty, there is just not enough flavor in most cookies to help mask a green taste..


If you have too much of a green taste for your liking then try to simmer the stuff for an hour & see how it tastes, I know most say simmer for 4-5 hours, but that is unnecessary really, the longer you simmer the more green taste you will have.
It only takes a short while to get the goodies you want extracted into your water.

 

[PassionForMaryJ]

Put the water/butter mixture in the fridge overnight.
Take the slab of butter out and remelt it in the microwave. Put it in the fridge overnight again. Take the slab out and shave all the gunk off the bottom (this second step is not needed but it makes the butter taste better by getting out more of the veg).
Remelt it and put a measured amount in each section.

Exactly how I do it, and I get nice looking/clean butter every time.
Except I do not make it into buttons, that is a cute touch.

 

[Lil 'o Me]

I wouldn't think the lack of chlorophyll would have a negative effect?

No, chlorophyll has nothing to do with the THC. Chlorophyll is water soluble and THC is not. I recomend soaking the trim or ground bud, submerged in tempid water, over night. Dont aggitate too much. And adding about 2-3 times water to butter when simmering. The more chlorophyll you get out, the better the taste. Thats just what I started doing to get the "green" taste out. My butter tasted god awful when I first started making it. Now, Its not bad. Just make sure you dont use too much in your baked goodies.... just like Grandma said.

~Lil

 

[PassionForMaryJ]

great thread

one question: can i make the same recipe but instead of using herb i use iso hash? to avoid having to strain? i think it would work, but how to measure strength

peace

Yea you can, but getting the potency just right will take some trial and error most likely.
When you add the iso hash just keep stirring it till it all melts.

I'd only go with a few grams per batch at most, depending on how much butter you are making, how many cookies, or brownies you intent to make, etc...


If you are going to only make one batch of cookies, or brownies, then try like 2 sticks of butter, and 2-3 grams of iso hash...
Add slightly more or less if need be after you sample the outcome & see how potent they become.

One thing though, I'd use the butter as soon as your done adding the hash, rather than letting it cool & harden, that way you do not end up getting a too highly concentrated area of hash in there, hopefully that makes sense...

 

[Lil 'o Me]

great thread

one question: can i make the same recipe but instead of using herb i use iso hash? to avoid having to strain? i think it would work, but how to measure strength

peace

If you read the previous page, I've given my ratios.

 

[PazVerdeRadical]

Yea you can, but getting the potency just right will take some trial and error most likely.
When you add the iso hash just keep stirring it till it all melts.

I'd only go with a few grams per batch at most, depending on how much butter you are making, how many cookies, or brownies you intent to make, etc...


If you are going to only make one batch of cookies, or brownies, then try like 2 sticks of butter, and 2-3 grams of iso hash...
Add slightly more or less if need be after you sample the outcome & see how potent they become.

One thing though, I'd use the butter as soon as your done adding the hash, rather than letting it cool & harden, that way you do not end up getting a too highly concentrated area of hash in there, hopefully that makes sense...

thank you my friend k+, great pointers that will be kept in mind for sure!

I use 73 micron bubble hash to cook with. I use 1.0g per 1 stick of butter. Makes great cookies! If you want to do it in oil, 1/2 cup oil per 1.0g of hash. Hope this helps.

missed it, but now here it is, thank you also!You must spread some Reputation around before giving it to Lil 'o Me again

much peace all, stay high

 

[LolaGal]

Ya'll got me in the budder makin mood, so I followed the recipe, made the budder today, cooled it, and ate some.

I am weebling and wobbling, hope I don't fall down!

Big grin on my face.... I think it may kick in pretty soon and I'm gonna be in trouble.. LOL.

WOW!

here's an edited in picture of my 2 butter pots! One is still cooling, the other was in the freezer, so that the one I am eating on.

I deviated from the recipe by adding a few ounces of Kentucky 12 year old bourbon 103 proof every half hour or so.

Does mine look like ya'lls? It is not as dark as others I have seen.

 

[PassionForMaryJ]

Ya'll got me in the budder makin mood, so I followed the recipe, made the budder today, cooled it, and ate some.

I am weebling and wobbling, hope I don't fall down!

Big grin on my face.... I think it may kick in pretty soon and I'm gonna be in trouble.. LOL.

WOW!

here's an edited in picture of my 2 butter pots! One is still cooling, the other was in the freezer, so that the one I am eating on.

I deviated from the recipe by adding a few ounces of Kentucky 12 year old bourbon 103 proof every half hour or so.

Does mine look like ya'lls? It is not as dark as others I have seen.

That looks really light colored for butter, mine has always turned out twice as dark, maybe the liquor has something to do with it somehow.
That or you managed to not get too much chlorophyll into it.

Either way enjoy it, and let us know how you feet after it kicked in.

 

[hazy]

looks like a lime sorbet lola. Does it turn your toast green?

 

[LolaGal]

It was OK, it did not roll me under the bus or anything.

I may remelt it and add more buds, till it is crippling! heehee

I thought it was a pretty color, I ground some weed up that had dried on the stalk, so it did not have a lot of chlorophyll? maybe that is the color reason? dunno. I am no budder expert for sure.

I put some on a cinnamon swirl and melted it in the micro, it looked a little green, has that typical green taste, but not horrid tasting.

I must confess, I also put 1/2 cup of sugar in the mix when the butter had melted along with the bourbon....