CannaBudder Processing
Canna Butter (BUDder)
Ratio: 1 lb. butter (pieces) / 1 oz. cannabis (shake)
Stovetop:
Bring about 1 1/2" water to a boil, turn heat down to simmer, melt butter in water, stir in cannabis. Cook on low heat (not boiling) for anywhere from 1-2 hours (or more), stirring occasionally. Add more water if needed, it helps to separate the medicine and plant matter from the butter. Remove from heat and pour into heat proof container to cool, cover, and refrigerate. After it is cold, break the butter layer off the top and transfer to another heat proof container ~ a big old glass measuring cup is perfect. Most of the plant matter is left in the water to be discarded. Reheat the butter (I did this @ 55% in the microwave for 30 seconds @ a time just until well melted) and strain out the plant matter. I used layers of cheesecloth across the top of the container secured with elastics, then pushed the cheesecloth down a bit to make a well, poured the butter through the cheesecloth, took it off the container, gathered it @ the top, and squeezed the remaining liquid out. Chill it again and you will have beautiful green cannabutter on top with a little bit of water left underneath it. I chilled it in a glass container and just made a hole between the butter and the side of the jar to drain the water out.
Slow Cooker, Crock Pot, Bean Pot:
Put in hot water, melt butter, stir in cannabis, cover, slow cook for up to 9 hours. Proceed as above from there...
The Telegram: He's not in it for the High
Newshawk: Herb
Pubdate: 25 July 2011
Source: Telegram, The (CN NF)
Copyright: The Telegram
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