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The reason for the length is to get the raw material pliable enough to mince...yes it is overkill but its worked

 

viscoustoker

I make, and with no lie, the best cannabutter in the world. Here is what you will need:

1 GLASS bowl
1 Pot, smaller than the glass bowl
1 Plate, larger than the glass bowl
1 Silicone spatula
Timer
Marijuana

How to judge how much weed:

1oz = 1lb butter
1/2oz = 1/2 lb butter
etc.

Pre- Process:

Grind all weed you have with a HAND GRINDER (or, if you pack a nice bowl, with your hands). DO NOT GRIND WITH A COFFEE MACHINE... valuable crystals are lost in that process.

Process:

1) Fill the pot with water and turn on a front burner on the stove.
2) Place pot on stove.
3) When water is at a rolling boil, place butter in the bowl and put (as in a double boiler method) on top of the pot.
4) Place plate on top of bowl.
5) Set timer to 30minutes and start countdown
6) 15 minutes in to the process, take off plate and gently stir butter and weed.
7) Place plate back on bowl.
8) When timer sounds, turn off the stove, take off plate and gently stir butter and weed.
9) Place plate back on bowl.
9) Let pot, bowl, and plate sit.
10) Set timer to 30 minutes and press start to countdown.
11) 15 minutes in to the process, take off plate and gently stir butter and weed.
12) When timer sounds, the cannabutter is ready to use in any recipe. DO NOT skim out the marijuana in the butter, it's all for the better!

Hope you like!

-viscoustoker

Higher Logic

See, I have a problem with any cannabutter recipe that doesn't strain out the marijuana. That's the entire point of making cannabutter, so you don't have to deal with the taste of the marijuana (and the digestive issues). You might as well just save yourself the time and throw you bud straight into any recipe you make...

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viscoustoker

I don't really believe that the point of making cannabutter is so that you don't taste nor have to digest cannabis. The point of making cannabutter (and the treats that follow) is a long intense stone that can be enjoyed without worrying about the damages of smoking. By incorporating the cannabis, and not straining, you add a wonderful texture and taste that, I've found, many stoners thoroughly enjoy. By throwing the bud directly into the recipe, you wouldn't allow for as much time for the lipids to absorb the THC, nor would it all encorporate. At the higher temperature of cooking some THC might "bake off", if not encased within a lipid that evaporates at a much higher temperature. I guess, as far as this whole subject, Higher Logic and I will have to agree to disagree. All my best.

-viscoustoker

Mamabudz

It's simply a different method , and deserves a different thread so I am going to make this a special thread all it's own!

Cannabis Butter containing Pot.

Hugz,

Mama Budz

 

Higher Logic

If you eat the bud that has already had its THC extracted, you are really doing no good.

If you were to just throw bud into a recipe and not allow for "lipid absorbtion" you would still be getting all of the THC.

I must be missing something...

viscoustoker

No, I really must say I disagree. While, yes, throwing your bud into the recipe will allow some lipid absorbtion, it will not be optimal. THC is at it's optimal temperature to bind with lipids at about 180 Degrees fahrenheit. A higher temperature will allow some THC to evaporate. Therefore, it is almost as if you were tempering the THC to be able to go into an oven heated to, say, 350 degrees fahrenheit, by allowing it to be encased within a lipid, that can stand much higher temperatures without breaking down or evaporating.

Peace out.

-viscoustoker