@ted That’s a good recipe, but you have to be careful with how much you eat until you know how strong it ends up.
Last time I made butter like that, I used the trim and stems from 1 Strawberry Kush plant and 1 Blueberry plant (both of them Robert’s beans). Cut it all up into pieces with scissors just so it would fit in my large crock pot. Covered with water and let it steep on low for a couple hours, stirring it around and mashing it down every so often. After a couple hours, threw in 4 sticks of butter and allowed it to melt while I kind of poked and stirred everything around. Strain it all out using cheesecloth into a large bowl, making sure to squeeze everything out well. Stick it in the fridge until it sets up good. All the butter will be in a solid layer on top of the water. Poke a hole through the butter along the edge and drain the water out. Then you can break the butter up and put it into storage containers. I ate it spread on crackers…I think I ate about 3 or 4.
It took a long time for it to kick in, so I went to bed thinking it was junk. The dog woke me up in the middle of the night to go outside, and I could barely walk…damn near trippin. I was effed up for at least 8 hrs LOL