The secret of this recipe is to use high quality butter and a slow cooker.
You will need:
- 1 ounce(28g) of the best weed buds you can find
- 1 stick(250g) of high quality butter
- a slow cooker pot
- a plastic container for storage
- a strainer
- a piece of cheesecloth folded in 3
1. First, you will need to refine the butter by cooking it for at least 25-30 minutes into the slow cooker on the high heat setting until a white, glossy foam rises to the top. Remove the foam using a strainer. This process will neutralize the "non-sticking" milk-fat, giving at the same time a higher potency and a longer storage time for the weed butter(milk-fat free butter doesn't have the tendency to sour when stored).
2. For this recipe we will use only half of the usual amount of butter for every ounce of weed - and that means one stick of high quality butter (250g) for every ounce of weed buds (28g) you want to use.
3. Grind the weed and add it on top of the butter into the slow cooker.
4. Let it simmer for at least 5 hours on a low heat setting, stirring from time to time. When done, let it cool for a few minutes, then strain the content of the pot thru a cheesecloth into a plastic container.
For proper storage, freeze the butter at all time !
That is apoor way of making canna butter. I have been a grower and canna butter maker for over 10yrs and here's my method.
ReplyDeleteAll the stuff that is going in.
3.5 oz of leaf and bud trim, about 10 grams of mixed prime buds and smaller buds from bottom of plants. 500g of Butter.
The thing I do before I add the butter, is add all the stuff I will be using into the boiler and fill with water and bring to the boil then turn off the heat and let sit for 1 hour, this helps get rid of a lot of the green taste out of the butter. Repeat this step over and over until there is very little green coloring to the water.
Then I drain everything through a strainer, dump old water and re fill with fresh water bring back to boil add butter let boil for 5 mins. Place lid on and then turn down to a simmer for at least 4 hours while giving a stir every now and then and top up with extra water if needed. When you have finished doing the simmering try to reduce the amount of water in the boiler to as little as possible, so you can fit it all in a large bowl or container.
After cooking, place a tea towel (if you can get your hands on some cheese cloth it drains a lot better than a tea towel.) in a strainer and the strainer over a something that will catch the butter and water coming out, let drain until all that will come out by itself has then you have to wring the hell out of it to get every little bit of butter out of the material that is left.
BE WARNED IT IS VERY HOT AND IT WILL BURN YOUR HANDS (Rubber gloves help)
Something that will help you get the most of the butter out of all the material is after the first wring out of the leaf to get what you can out, open it up and then pour a little amount of boiling water through it let sit in boiling water for a min or 2 then re-wring it out and it will get a lot of the butter that is left behind.
After you have strained the plant material, you put the water/butter mix in a large container in the fridge and the butter solidifies on top overnight. Then you just break the solidified butter off the the top and throw out the leftover water.
HOW MUCH BUTTER DO I USE???
Up to 500grams I use, but that depends on how much leaf to bud trim to bud you have in what you are making the butter with.
If it is only leaf and you don't have much of it, just use 300 grams of butter as you do loose a little bit.
I guess it comes down to how much green matter you are going to use and how good it is.
But that being said if you have a whole load of stuff to cook up and say only use 250grams of butter it will be a kick ass butter, but remember if you only use 250 grams of butter after the cook and wring out you could loose 50 grams of butter as there is all ways some left behind in all the stuff from the cook...
GET STONED......
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