S2

Sorry if this has been covered, but when making yor butter, its a good idea to clarify the butter first--

Clarified butter, sometimes called drawn butter, is regular butter that has been treated to remove any nonfat elements in order to improve its qualities as a cooking medium. Butter has two main components: butterfat and milk proteins; there's also a lot of water, sometimes up to 18 percent. Salted butter of course contains salt, too; for clarified butter, use only unsalted, as salt can lower the smoking point of the finished product and defeat the purpose of clarifying.

Without the milk proteins, clarified butter can be heated to higher temperatures without forming brown specks or eventually burning, so it's good for gentle sautéing, or for more vigorous frying when mixed with a little olive or vegetable oil to boost its smoking point.

The standard method for making clarified butter is to melt the butter gently in a sturdy saucepan until you see the butterfat separating out and forming a thick layer in the pan. Most of the milk solids will drop to the bottom of the pan, and a layer of white foam will form on top. Remove the pan from the heat--gently, so you don't disturb the layers--spoon off the top layer of foam, and carefully pour off the pure butterfat into a clean container. Discard the milky residue from the bottom of the pan.

Another method is to melt the butter and then actually boil it until the milk solids coagulate and clump together at the bottom of the pan and the butterfat floats on top. If this method is taken further to the point where the milk proteins harden and darken slightly, the butterfat intensifies in flavor and color and is known as ghee, which is a mainstay of Indian cooking. The smoking point of ghee is slightly higher than that of regular clarified butter. Again, carefully decant the clarified butter and discard the milky leftovers, or strain it through a sieve lined with paper towel or cheesecloth.

clarified wont go bad as quickly as nonclarified either

NeoArcadian

Oh, wow, that is one big stick of butter.

Around here you can only get it in one pound boxes with four individually wrapped sticks, about a half a cup a piece.

Either way, I have always been interested in making cannabutter. It just sounds tasty, like cannabuttered toast or cannabutter cinnimon roles.

Either way, I am going to post a recipe for cannabutter cinnimon roles but need to know one thing about cannabutter. When you use it in baking, do you use the same amount as if you were cooking with regular butter?

Once I find that out I will post a killer recipe for cannabutter cinnimon roles.

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"Hammered like a blacksmith, Stoned like a mountain." ME.

jewishjake420

I know alot has been said about making cannabutter, but lets say I make cokies with the 1/8 weed to 1 lb butter. How many cookies will I have to eat to get a really high feeling?

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awaa?
-S. Cooper

"There's a blaze of light in every word, it doesn't matter which you heard, the holy or the broken HALLELUJAH"

Arsenal

OK, with that out of the way..

The rule of thumb to go by in terms of "how much you need to get stoned" is probably somewhere around 2-10 times as much as you would need to smoke to get stoned.

Cooking with bud is a bit archaic because THC levels in 'consumer-level' pot varies greatly. So. Experiment.

Go on!

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So now we move on...

Mamabudz

It depends on the "strength" of your butter or infused oil. I like to infuse olive oil and use an equal measure of olive oil to butter in my Canna-infused olive oil as in my Cannabudder.

I usually make butter with leaves, which are far from the potency of bud. These leaves are equivalent to about a regular "seeded schwag" level of bud. It is about the level you would cook with anyway.

As in making any infused oil or butter, you should pulverize your herb -- whether leaf or bud to as fine a powder as possible. This provides the greatest surface area between the herb and the oil for extraction.

Use a 1/4 cup of powder to 3 sticks of butter or 1 1/2 cup of oil.

You should be able to use this butter or oil in the same proportion as normal.

WeedMonster

yeah, but the cookbooks always call for CUPS of butter.

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What is there to benefit from badness? I wondered, looked at it and thought bwais, bloodclaat, if I thump this man here, I feel the contact too. And then I said it's the same God that lives in my hand and that means it's not him I thump, it's God I'm really thumping." Bob Marley - July 1979

Arsenal

This causes many problems and is being phased out in cookbooks because "Cup" means different things in different areas. Any fairly new cookbook should give you measurements in weight. Online recipes are the same deal.

To give you an idea, check out Australian Cups vs. American Cups. Also, try measuring and weighing 1 Cup Melted Better vs. 1 Cup Solid Butter packed in densely. After that I'm sure you'll never trust "Cups" again except for water.

W33D M4N

I am goin to definately try making some Canabudder, and I have a crockpot as someone mentioned they used, would using a crockpot on lowest heat for several day's be safe for the canabudder. Would it burn??

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An eye for an eye will blind the world. Why can't we all get along.

Mamabudz

Several DAYS?

A crockpot...meaning a slow cooker...simply keeps the heat at a constant low temperature -- the all important SIMMER rather than BOIL.

If you use the water and butter method with weed (where you simmer it all together and then strain out the weed, allow the water and butter to cool in a bowl and the cannbutter separates out into alovely flourescent green THC rich disk) then you would need to simmer the entire mess for no more than 2 hours. Be careful of the water evaporating and the butter burning!

Mama Budz

GanjaSurprise!

I want to make some cannabutter (damnit!). I've been searching the internet for a couple days and I've been getting sooo much conflicted information.

I have a crock pot, and 1/4 ounce of moderate to good weed. I was thinking about using 2 sticks of butter.

I've been hearing people use water in their crock pot, as displayed here, but there are a good deal of recipes that don't include water. What are the benefits of aquatic cannabutter?

For that matter, is a crock pot a good method for getting quality butter? I figure that the ability to simmer for long periods of time (24 hours?...) would get out every inch of THC. Is the boiling method better, worse, or are they just "different"?

Finally, I'd like to get 7 people high with the 1/4 ounce and 2 sticks. Is this possible?