Only

My wife has a medical condition including a restrictive diet that rules out basically every possible MMJ edible apart from butter and oil. We've tried making butter about 3 times, with basically no success. She gets so little buzz from it that she's not sure if its working at all.

We've been following the instructions around the web, grinding down fine, water at "just-short-of-boiling", straining and refrigerating. The butter is a sheet of stuff found floating on the water.

We can't work out what we're doing wrong. All the instructions mention VERY different simmering durations - half an hour, 3 hours, 24-36 hours! That's a bit of variance!

We'll take any tips we can get on this matter!

Thanks,

DLiver420

There are lots of different recipes for cannabis. If you would list the limitations on diet I may be able to suggest an alternative that doesn't require making butter.

However, here is a decent recipe for butter:
Making marijuana Butter
Melt one pound of butter in a pan. Mix 60-70 (or more grams of thoroughly sifted pot in it (dry it out and grind it up, if necessary). Let it boil carefully a couple of minutes until the butter has gotten a green color from the grass (a very low boil, extreme heat degrade THC. Approx 15-30 mins). Then squeeze the butter through a fine strainer. While you use the strain, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible. Cool the butter to harden, it should be a disturbingly nasty green color.

Only

Thanks! 15-30 mins, that's a lot less than we'd done.

As far as diet is concerned, no gluten, no acidic foods, no meats.

She CAN eat :
oatmeal
rice and rice milk
dairy as long as not cultured (eg MJ cheese is ok)
some veges eg zucchini, spinach, mushrooms
sugar, salt are ok
NO caffeine, NO onion or tomato, NO spice

She can have a grilled cheese sandwich, an omelet, there's one form of pasta she can eat.

I know it doesn't leave a lot of options!

Only

An extra question: does anybody know how there can be such discrepancies between cooking times in the recipes? Normally that just couldn't be the case for a recipe, the cooking time is usually pretty set. The temperature is the same - "almost boiling". But duration differs all over the place?

What do you think is achieved more by cooking it for longer? Does it extract more THC or infuse more of it into the butter?

Why do some people suggest much lower timeframes? Is it to prevent risk of THC evaporating or burning off? (Sorry I dunno chemistry so these might be naive questions).

And which timeframe wins the most votes amongst the pot butter chefs out there? What's most popular?

SpiralArchitect

I don't know much about cooking with butter, but I have read this book before , and I know it contained a lot of simple, effective recipes -- and a really good one for cannabutter. It looks like you can get 3 cannabis cookbooks for under 35 bucks. It might be a worthy investment of your time and money.

I think the variations in timeframes are just personal opinions for the most part. Their is no general rule of thumb, but my guess is to avoid either burning the butter, or having it too high of a temperature, resulting in THC evaporating. A thermometer might be ideal to keep your butter at the same temperature throughout simmering.

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kcbennie

What's the strength of the bud you're using? You might want to try stronger weed.

Try decarboxylizing your weed. Put your ground weed on a pan in the oven at 220 degrees farenheit for about twenty minutes.

For making butter, I would omit the water and use a thermometer to keep the temp around 200 to 220 for twenty minutes, and then strain thru a reusable coffee filter. The water always makes the butter king of nasty.

Butter is usually 7g of fat per tablespoon, but vegetable and olive oil are 14g per tablespoon, so oil will give you more bang for your buck. Make it the same way as the butter recipe above. Then cook with the oil as you normally would.

RECIPE: Pasta fuma sugo - Start with a large pot on a medium-low heat with 1 cup of canna-oil (vegetable or olive). Grate 1 medium yellow onion, 5 finely chopped cloves of garlic and two teaspoons of salt to the oil. Simmer on a about 3-4 heat until the onion is translucent and the garlic is mostly melted, stirring frequently. Then add 1 14 ounce can of tomato paste. Then add water, filling the tomato paste can 3 times (42 ounces of water). Raise the heat to about 7 or 8 and stir until the tomato paste is mixed. Then add 1/4 cup of sugar, salt, pepper, and crushed red pepper to taste. Bring to a boil, cover and reduce heat and simmer for about 20 to 30 minutes stirring frequently. Serve with any type of pasta.

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"My friend 'This is a picture of me when I was younger.' Every picture is of you when you where younger. Show me a picture of you when you were older."

- Mitch Hedburg

Only

Ok so are you suggesting to just bake the butter, instead of simmering it? You said to omit the water.

Also did you mean the same thing with the oil? Just cook it at 220-240 with the herb in it, and then strain?

Just want to be sure.

Hashishi

Unless you're cooking it in something I wouldn't suggest cooking it too inensively. It does seem unlikely that your spouse isn't getting anything from it, though. Perhaps test a couple of grams cooked lightly in butter or oil for five minutes or so on an empty stomach?

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kcbennie

Just bake the weed by itself. The heat will cause all of the inactive THC to become active, increasing the potency when eaten. Then simmer it in the butter or oil for 20 minutes, keepint the temperature at 220. Then strain.

Broliette

That's been the most effective in my experience.
Also, can your wife drink milk?
Maybe make her a variation of bhang.
Warm some milk up (double boiler style) with some bud and make it into a drink.
Mmmmmmm.

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