Cannabutter (How To)
From Taimapedia
A How To guide for making cannabutter, this is just one of many ways and i hope it helps someone in their quest for delicious edibles. This was written by a Sweedish speaking person, so please excuse him for all his spelling errors and plot holes.
Contents |
[edit] The Butter
I'll be using 200 grams of what we would call margarin, cooking butter with 70% vegetable fat.
Fill a pot with water, the water stops the weed from touching the bottom and getting burnt, then plop in your butter. Now you should melt the butter in the water before grinding in the weed.
[edit] The Bud
For this guide i have chosen some mold infested AK48 bud, about 14 grams dry and trimmed.
Now, don't worry, I've done this with moldy buds before and it is quite common for getting rid of it because the stomach has no issues digesting mold, and since you extract and later filter out the plant parts there isn't much mold left in the end product.
I have also done this with trimmings and cuttings from harvested plants, hermaphrodites for example, but you always get a much stronger product when using buds and from my experience you need at least ten times the trimmings to get a buzz.
[edit] The Process
I have chosen not to use my own grinder because my weed has mold in it and i don't want that mold in my grinder, i also carefully wash my hands but basically just grind up the weed into the butter and water.
Now the cooking part is the hard part because my stove will start boiling the water if it is left on the lowest setting for long enough. For this guide i actually extracted the butter for about 10 hours, i started writing the guide when i started extracting and finished it in the evening.
The optimal temperature would be 60°C, which is about 140°F, but the most important thing is not to let the mixture boil too much because it could evaporate your precious THC. Therefore i constantly run back and forth between the kitchen and switch between having it on the lowest setting for 10-20 minutes, and then the off setting with a lid on for 30-40 minutes.
So if you have nothing to do for a whole lazy Caturday you can easily extract for 24 hours but the maximum I've ever tried is 10 and I've made potent butter from just 45 minutes extraction. So this part is completely up to you and your schedule but i suggest you extract for at least 45 minutes to an hour.
[edit] Filtering
Warning: This could be very hot, watch yourself. Also, if you're doing this with large amounts of bud or trimmings, don't try and squeeze too much of it at once because there's no way you can squeeze all the liquid out of a huge chunk of green. Best way is to take small chunks and squeeze multiple times or you could be wasting a huge amount of butter.
Now to filter the plant materials out and i do this with a fine mesh sieve, the best thing is of course some sort of cloth like cheese cloth or even a regular kitchen rag but i don't have any cheese cloth and last time i used a kitchen rag it was green in the middle for a few weeks.
So i just press onto the wet bud and squeeze it against the surface of the sieve until i get all that liquid and butter out and into the plastic container below.
Even though i only used 14 grams of bud, i still filtered half of it first, and then the other half, simply to avoid waste because it is much easier to squeeze out everything from smaller parts of plant material.
You will now have a pretty nasty looking, and smelling, liquid in your plastic container. I used a regular 2 liter plastic ice cream tub but i found it very rewarding using an almost see through container, like Tupperware, and you'll notice why the next morning. ;)
[edit] Solidifying
Now leave this plastic container in the fridge over night and the end product, the butter, will float up to the surface and solidify.
Ok, flash forward to next morning and when you open the plastic container you should see a green layer of cannabutter on top of the disgusting water from yesterday. This is what we scoop up and keep, the water can be thrown at some starving orphans.
[edit] 4 the Bakers
The butter can be used in anything that requires butter, for example I've used it in making sauces for dinner and baking cinnamon buns or chocolate cake. One tip though, the butter tastes like crap on its own, avoid licking the batter ;) and try using it in things that cover the flavor somewhat.
In my experience it tastes worse when made from cuts and trimmings.
Here is a recipe i can recommend because it doesn't take much cannabutter and it is fucking awesome!
- 2 eggs
- 3 dl sugar
- 1.5 dl flour
- 1 dl powdered cocoa
- 1 teaspoon vanilla sugar
- 0.25 teaspoon salt
- 100 grams cannabutter, melted
Fudge
- 1.5 dl cream (unwhipped whip cream)
- 1 teaspoon of liquid honey
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 200 grams of milk chocolate
Whip eggs and sugar together. Mix the dry ingredients, flour, cocoa, vanilla sugar and salt, together in a bowl and turn it into the whipped eggs. Do not stir it in, just turn it gently in. Melt the cannabutter and stir that in too.
Grease up a spring pan (about 24 cm in diameter) with butter and cover it in breadcrumbs, pour the batter into the pan. Bake in the middle of your oven at about 175°C for 20 minutes and let it cool off.
Now make the fudge by making the honey, cream and spices boil in a pot. Take the pot off the stove and let it sit for 10 minutes, then make it boil again and crush the chocolate into the mix so it melts. Stir this until the fudge is smooth and then spread it out over the cake.
Put into fridge to harden, best thing is to wait over night but you could just wait until the fudge gets hard if you're the inpatient kind.
Serve with some lightly whipped cream.
