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The beauty of tripple washed cannabutter and No Bake products!
- Thread starter BHOJoe
- Start date
I cook the butter normally. I do 4 sticks of butter with 3 cups of water for every oz of buds. I low simmer for 2 hours or so, strain out the plant material and let the butter harden in Tupperware over night. In the morning I remove the butter that has solidified overnight, dump out the brown water at the bottom of the tupperware and place the butter back in a pot of simmering water. after 20 minutes I again place the mixture in tupperware and let it sit several hours or overnight until hardened, dump the water, and again return the cannabutter to simmering water a third time before placing back in a tupperware. After the butter becomes solid again the final dumped out water should now be completely clear and the butter a light green. I scrape away any discoloration at the bottom of the butter and enjoy the fruits of my labor. I find that this process removes almost all of the nasty taste from the cannabutter and makes it much more palatable! Many people say this method makes the cannabutter undetectable except for effects. I still taste it, but barely.
It must be a combination of over cooking and poor reclaimation method, haven't done it in a year, mostly I make cannamilk, no loss. I like the idea of your 3wash, but with my level of competance, I would end up with almost nothing. Next time I try, I will remember that extra washings will improve the quality, if I get a press made to increase my efficiency.
Funny, speaking of lack of efficiency, I actually figured out about 3 X washing because the first time I made the butter I spilled it all on the floor when I went to strain it. Luckily, my girl had just mopped so the floor was pretty clean. I was too paranoid to use the butter though so I tripple washed it and loved it so much I haven't gone back since.
headstone
Member
I haven't tried making no bake canna treats, but I too try to remove all the taste from my cannabutter 
I usually soak the plant material for 30 mins in warm water and strain it before using it to make butter as it removes heaps of the green taste. After it sets I then simmer it again for 30 mins or so in as much water as my pot will handle and then let it set in the pot as it takes many hours during which even more of the taste and impurities are removed from the butter.
I don't lose nearly as much butter as people have said in this thread though. I have found that tons of butter sticks to the plant material so you really need to squeeze the hell out of it while it is still extremely hot. The longer you leave it the more butter will set and it will be next to impossible to get it off the plant material. So I always put on a big thick pair of rubber gloves and sqeeze the cloth with the plant material in it until it feels like my arms are going to fall off and then I squeeze it some more. I would seriously use a vice if I had one in the kitchen, but the point is to get to the plant material asap and give it all you got. You do that and you'll go from collecting half to atleast 4/5 of what you put in
I usually soak the plant material for 30 mins in warm water and strain it before using it to make butter as it removes heaps of the green taste. After it sets I then simmer it again for 30 mins or so in as much water as my pot will handle and then let it set in the pot as it takes many hours during which even more of the taste and impurities are removed from the butter.I don't lose nearly as much butter as people have said in this thread though. I have found that tons of butter sticks to the plant material so you really need to squeeze the hell out of it while it is still extremely hot. The longer you leave it the more butter will set and it will be next to impossible to get it off the plant material. So I always put on a big thick pair of rubber gloves and sqeeze the cloth with the plant material in it until it feels like my arms are going to fall off and then I squeeze it some more. I would seriously use a vice if I had one in the kitchen, but the point is to get to the plant material asap and give it all you got. You do that and you'll go from collecting half to atleast 4/5 of what you put in
navyguy14420
Member
I don't lose nearly as much butter as people have said in this thread though. I have found that tons of butter sticks to the plant material so you really need to squeeze the hell out of it while it is still extremely hot. The longer you leave it the more butter will set and it will be next to impossible to get it off the plant material. So I always put on a big thick pair of rubber gloves and sqeeze the cloth with the plant material in it until it feels like my arms are going to fall off and then I squeeze it some more. I would seriously use a vice if I had one in the kitchen, but the point is to get to the plant material asap and give it all you got. You do that and you'll go from collecting half to atleast 4/5 of what you put in
that's a good point. I did that this morning....squeezed the heck out of it. I got 7 1/2 cups back out of 8 starting cups.
maryjane481
Member
I squeeze my cannabutter with a potato ricer. After the big squeeze all that's left is a dry disk of bud. Fold the cheese cloth around the bud and place in the ricer.
Potato ricers were popular when people made mashed potatos.
You'll get all the butter out of the bud and it's easier on the hands.
Potato ricers were popular when people made mashed potatos.
You'll get all the butter out of the bud and it's easier on the hands.
This.... is friggen genius. About to do.
And...done. Worked great, and no burns on my poor hands. Haha. I like your line about ricers being popular "when people made mashed potatos." You know, them olden days! Nowadays, folks only want them french-fried potatos....
Incidentally, the best use for a ricer, and the reason I have one, is making potato gnocchi.
Incidentally, the best use for a ricer, and the reason I have one, is making potato gnocchi.
maryjane481
Member
Thanks Tweaked, I remember when people made their own potato gnocchi. Them were the days.
Cannalicious
Member
I don't believe you for a second. You are just making that number up.
To be butter, the substance has to be at least 80% butter fat. Most US butter contains 18% water, some better butter only has 16%.
16% of 4 sticks of butter is 2/3rd of a stick. 18% of 4 sticks is 3/4th of a stick.
There is always waste. What is your secret?
ThisBuds4You
Member
Thanks for this info, worked like a charm! I did everything you did but I also soaked my herb in water for 40 minutes before cooking it in the butter. Taste is superb and amazing!
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TB4U
Well played sir, I must have been being too conservative in my estimate, You must be correct, it is probably closer to a stick. Your logic is solid, and I humbly rescind my previous statement.
Thanks for this info, worked like a charm! I did everything you did but I also soaked my herb in water for 40 minutes before cooking it in the butter. Taste is superb and amazing!
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TB4U
Awesome, glad it worked for you. What did you make?
