CaptPicard
New member
So, today I made my first batch of cannabutter. I have a cannabis cookbook that is very good and it tells you that when you decarb you weed it does in fact increase potency slightly. Of course it doesn't say how exactly with any stats/tests. It basically states if you are trying to maximize thc content in your edible cooking products you should decarb it. I crumbled it up and put it in a covered casserole dish for 20min at 250F. The instructions in the book also says that most recipes tell you to grind up your stuff finely, however this book specifically states not to pulverize it into dust. The THC is on the weed not in it. Pulverizing to a fine powder will only introduce more plant matter - which we leave a more pronounced taste of cannabis (some dont like that - i dont mind it
).
I used:
- 14 grams (1/2oz) of decarbed weed
- 7 grams of trim (also decarbed in the same dish above)
- 1 1/4 cups of unsalted butter (they say use unsalted as most recipes call for unsalted, more than likely you'll be adding salt to the recipe itself)
- cheese cloth
1. Throw all that in a crock pot on low for 6 hours.
2. Let cool and dump/scrape into cheese cloth (which is over a large bowl)
3. Squeeze everything out into the bowl. As much as possible
4. Dump that into an airtight container.
-- After that I did more research and found that you could potentially get more. See below, comments welcome --
5. Pour a hot kettle of water over the left over cheese cloth/ plant material ball.
6. Squeeze all of the water out of that (When cool) and into the same bowl you used earlier
7..... This is where I am at currently... Apparently the water and the oil butter will separate. Sounds logical, oil on top of water. once separated you can skim the top and get the excess.
If anyone has any comments on any above - it would be greatly appreciated.
I used:
- 14 grams (1/2oz) of decarbed weed
- 7 grams of trim (also decarbed in the same dish above)
- 1 1/4 cups of unsalted butter (they say use unsalted as most recipes call for unsalted, more than likely you'll be adding salt to the recipe itself)
- cheese cloth
1. Throw all that in a crock pot on low for 6 hours.
2. Let cool and dump/scrape into cheese cloth (which is over a large bowl)
3. Squeeze everything out into the bowl. As much as possible
4. Dump that into an airtight container.
-- After that I did more research and found that you could potentially get more. See below, comments welcome --
5. Pour a hot kettle of water over the left over cheese cloth/ plant material ball.
6. Squeeze all of the water out of that (When cool) and into the same bowl you used earlier
7..... This is where I am at currently... Apparently the water and the oil butter will separate. Sounds logical, oil on top of water. once separated you can skim the top and get the excess.
If anyone has any comments on any above - it would be greatly appreciated.