What's new
  • 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.

making butter with fresh material?

I was planning to make some butter out of some plant matter, but i dont have time to dry any of it.

how bad is it to use fresh (wet) plant material, flowers and some sugary leaves.. ?
 
I made butter with fresh trim before didnt work out quite as nice as some dry trim. Try fast drying your trim first in the oven or if you have a mini heater let it blow over your trim or place your trim in a bag or bucket or something and direct the heat on the trim and rotate the trim every 3-5min. goodluck!!
 

aridbud

automeister
ICMag Donor
Veteran
I think a matterof choice....similar to wet vs. dry trimming. Prefer wet trimming, but read good results drying first, then manicuring.

So, I think it equates to dried fruit....concentrated sucrose from drying....drying first then using (unless juicing....use fresh material) as butter, tinctures.

Everyone has their own style...see what works best for YOU!

If doing butter, wrap material in cheese cloth bundle .....much easier to handle, clean crock pot or whatever using for heated material....aka, butter, balm, etc. No mess, no fuss.
 
Last edited:

RB56

Active member
Veteran
I thought it was less effective wet but must have made a measuring error. Been making incredibly potent butter (coconut oil for me) from fresh trim. I've been using 4 times as much wet plant matter by weight as I do for dry.
 

aridbud

automeister
ICMag Donor
Veteran
I thought it was less effective wet but must have made a measuring error. Been making incredibly potent butter (coconut oil for me) from fresh trim. I've been using 4 times as much wet plant matter by weight as I do for dry.

Whatever works....that's the key!! Sounds like it's been a success for you!! KUDOS!

Keep on, keeping on!! ;o)

Yeah, my preference is coconut oil, too. Although do my share with olive or grapeseed oil, depending if using for cooking/baking, balms, etc.
 

RB56

Active member
Veteran
I wrap it in parchment paper, put that in a Ziplock freezer bag and straight into the freezer until I need it. I've never kept any for more than a year but don't notice any differences between freshly made and frozen for a year.

To thaw it I use a double boiler with hot tap water in the bottom - no additional heat. Only takes a few minutes. Coconut oil's melting point is somewhere in the upper 70's (F) and I find it much easier to mix with other ingredients if it's liquid.
 

LifeLess

Well-known member
Veteran
always used fresh. Butters always green, what would happen if i ran the finished butter threw activated carbon? Would it take the green out?
 

RB56

Active member
Veteran
always used fresh. Butters always green, what would happen if i ran the finished butter threw activated carbon? Would it take the green out?
My coconut oil is always green too - after two washes beyond the first separation. I was packaging some this morning for freezing and ate a small piece. Tasted really good. Didn't taste "green" at all. Decided the color didn't matter.

Didn't know you could pass fats through activated carbon.
 

Snype

Active member
Veteran
picture.php
picture.php
picture.php
picture.php
picture.php
 
always used fresh. Butters always green, what would happen if i ran the finished butter threw activated carbon? Would it take the green out?


NO....if your looking to take the green out. cook your butter as normal. freeze, collect butter, repeat the process with fresh water (doesn't need to be as long as a cook or high temps). Keep repeating till satisfied. all the nasty get transferred to the water. I can make it almost tasteless. I like a little green taste.....sure, I know I am essentially Pavlov's dog. :biggrin:
 
Top