It’s pretty simple. After harvesting I take all of the trimmings and smaller buds and store them in the freezer until I’m ready to make butter.
Depending on how much you have to cook, a simple recipe you’ll need 1.5-2 oz of trim to a pound of butter (4 sticks). Also a large crock pot and a gallon (16 cups) m of water or so. Also in the final stages you’ll need some cheese cloth and a bowl for the butter to cool in.
I start by turning on the crockpot on high and melt the 4 sticks of butter until it’s liquified. Add the trim and 4 cups of water. Then wait 12 hours. Add 4 more cups of water and continue to cook another 12. Every 12 hours add 4 cups of water and then at 48 hours of cooking turn it off and let it start to cool.
After an hour of cooling you can attempt to strain contents in the crockpot. be very carefully when straining the mixture from the crockpot into the bowl. It’s going to hot! The trimmings can be squeezed through the cheese cloth to get more of the infused butter out.
Once you have squeezed out the trimmings, toss them. The bowl full of butter and water should then go into the refrigerator for more cooling for 10-12 hours minimum. While cooling it will separate into a floating butter disc shape.
After it’s been in the fridge an is fully separated you can toss the water and pullout the butter cake. Lemme know if you need any further details or have questions @Jimj
Great, very very much appreciate your help. Two questions.
States with “I start with turning the crock pot on high”. Does the entire procedure run on high?
I am sure there many edibles you must make. Is the butter the one that you make the main one for in making edibles or are there other recipes you use more.
I’ll need to buy some flowers soon from my medical provider till I grow some weed this summer.
Thank you again for helping me out. Trying to learn all this is difficult. Is there any sites that gives weed recipes or is it here on ILGM forum the best.
@Jimj I forgot one step, decarbing the trimmings in the oven at 250 degrees before putting them into the crockpot. This is very important because the crockpot won’t reach the decarbing temp. Personal preference however I find the long time seems to cook thru the green taste of the butter.
To answer “1.” , I run the crockpot on high the entire time for 48 hours.
To answer “2.” Yes. Anything you’d add butter anyway. I’ve been known to have a few pats of butter in my morning coffee.
@Jimj also a side note, once you make the butter, take it slow. Find out your tolerance. A rainy weekend you don’t plan on going out is perfect. Also welcome to the forum.
You mention trimmings, does that include leaves and stems are used in the making of butter? Sorry to ask some questions but I’ve never done anything like this before and truthfully just have no idea.
No sticks or branches, and only leaves with trichomes visible. If you were to use fan leaves as an example, you’d have very little trichomes and the butter will be really green tasting. The best trim I find comes from the result of trimming/manicuring the buds. Loose and airy buds I add to the mix too.
2 cups graham cracker crumbs
½ cup butter, half cannabutter, melted
½ cup sugar
2 cans condensed milk
3 whole eggs
½ cup sour cream
1 cup key lime juice
Freshly grated lime zest
Directions
Heat oven to 340.
In a large bowl combine the graham cracker crumbs, butters and sugar. Press into a prepared pan. Bake for five minutes.
In another large bowl whisk together the condensed milk, eggs, sour cream and the key lime juice. Beat till smooth. Fill pie pan and return to the oven for 5 more minutes. Allow the pie to cool, and chill for at least two hours. Sprinkle with grated lime zest before serving.
@DoomSack , that’s a lot of butter and water,but each to there own, I use 2 oz bud or trim 2 sticks of butter and 2 cups of water , melt butter in rice cooker add trim , add 2 cups water turn to warm and stir every now and then, i dont add any more water ,but found that 36 hours is the magic number when using rice cooker or crook pot,
I highly recommend pressure budder. No water mixed in with the bud/oil. Fast and mostly low-odor. If you can get an instant pot, you’ll be amazed at how well it works to make budder. The temp stays between about 230-250, once pressure is reached. I have decarbed in there, too, but I usually do an oven decarb first, just to be sure.
I love being able to use the oil immediately, w/o having to seperate off the h2o. In my opinion, the budder definitely seems more concentrated and cleaner, w/o the water, too.
@blackthumbbetty I asked about using an InstantPot for making canna butter on a IP forum once. It got removed before I even got one answer, LOL. Can you tell me how you do it?
Here are my initial results. I have since done this about 6 times and love it! No need to add water to your herb/oil, less smell, less time, less mess.
I now decarb partially in the oven, using Mason jars. I also added this step of spraying with Ever clear after oven decarb:
Thanks for the links…I looked the other day but my searching skills are suspect… I spelled butter instead of budder lol…I’m getting down with the lingo too lmao
5-10ml tincture
1/2 tsp Espresso Powder (or regular instant coffee)
1.5 oz hot h20
your favorite chocolate
A bit of milk/cream
When I just want to down some tincture, I melt a piece or 2 of chocolate with a bit of water, stir in the espresso powder and milk/cream, then add tincture. Shoot it down!
