What is the best recipe for cannabis butter?

[jaikai]

As mentioned, 4-6mths in the freezer...no dramas at all. Never lasts that long though...

 

JAIKAI

[The Hash Nibbler]

I make it the same as scraps, been making butter like that for 20 years, always comes up good and tasty, I strain mine with a ladies stocking, just watch ya hands, hot butter burns. . Laters. Gh72

[..............................]

I use a slow cooker for about 24 hrs, straight butter, no water, then like GH I strain through a stockings. Good thing about the alow cooker is that ther is very litte smell.

 

After 24hrs in the butter, the butter is a really rich green.

 

When making muffins etc, I try and make something with a strong flavour to mask the "green taste" usually choc mint slice does it!

 

Also a rice cooker works well aswell.

 

Happy Cookin

[Trickee]

Also a rice cooker works well aswell.

 

Can you explain the rice cooker method? And does it "flavour" the cooker too much? I mean... will my rice taste like bud later or is it easy to clean out?

[The Hash Nibbler]

Nah, should be fine as long as ya wash it out later Trickee =) . Most rice cookers are non stick. You may have to keep an eye on the water level though as the rice cooker cooks until the weight of the water disappears, then goes into WARM mode and you wanna keep the liquid levels up while cooking ya butter mix. Have fun man. Gh72

[..............................]

Right on Hopper

 

Have you done this before

 

I do not use any water, just butter and kif,on low/warm,12 to 24 hrs(or when ever i remember ) strain through a stocking and freeze

 

As a matter of fact im gonna have a muffin now! organic of course

Edited December 8, 2010 by happyhippiestoner

[Mighty_J]

I just put ground up post vaped buds, some trim and stems, leaves that have been removed and frozen.

Big-ass pot with a lid, start at about 10:30pm with a pot of coffee brewing.

Water, butter, green stuff, butter, green etc etc etc, until it's all added.

Cook until about 4-5am the next morning.

Strain it, squeeze the green matter out, put it in the fridge.

Collect the solidified butter 3-4 hours later. Boil it on its own and pour it into an appropriate container.

I usually keep the left over green as well, and re-freeze it. Sometimes use it in stir-dry and pastas, if it retains a little bit of the butter it has an effect.

That's what works for me anyway.