damn, some of your butter look great. this is an old one i had before i moved. i never even made it half way thru this before having to discard it because of the move! The chunk is see missin is the amount it took to make a full batch of knock down edibles! (tear) and now im too lazy to make more!

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Oh shiznit man, that's some sick green butter. Did you make it from trim and 'popcorn'?
That is giving me the munchies just LOOKING at it!

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I don't claim to know the first thing about growing anything; hell, I can't make a Chia pet sprout.

so stinky, would you wash that green butter???

you and me both. i only used trim! but alot of it. I used the alcohol extraction method. i was a load of work...but paid of in the end!

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"Prohibition... goes beyond the bounds of reason in that it attempts to control a man's appetite by legislation and makes a crime out of things that are not crimes. A prohibition law strikes a blow at the very principles upon which our government was founded." -- Abraham Lincoln December, 1840

"I'm not not licking toads" -Homer Simpson

"Focus on what I invest in, got married to marijuana, yeah, and the connect is my best man" -Jadakiss

Been a long time since I was in forum-land, just been working on some cooking lately & trying to figure this all out.

Bob, I made cannabutter this week, using your recipe. The only adjustment I made was to cook for 6 hours, since I read in several other places that cooking it more than that causes the THC to get burned off.

I made the butter into red velvet cupcakes, & even 'spiked' the cream cheese frosting (the recipe called for butter). The taste is actually quite good! You can definitely taste the weed, but in a yummy sort of way. Baking is a hobby of mine, so I had some good ideas about flavoring to compliment that, & they worked well.

The problem is that there's NO potency to these things whatsoever. You could eat all 24 cupcakes, & I'm pretty sure not catch the remotest buzz at all. (

I know we're not to get 'hung up on specifics', but before I waste the other 4 oz I have dedicated for butter, I think I'd actually prefer some specific info.

Does anyone know what temp the butter should be kept at while simmering? By temp, I don't just mean "low". I mean, if there is a known temp at which weed loses the THC, what is that temp? I have a candy thermometer to measure the temp of things cooking on stovetop... but a week of googling hasn't turned up what temp I would need to watch for. Please, help!

For the record, I did keep the butter on "low" heat the entire time. It'd just be nice to have a more specific measure of temp. I just wasted an ounce of decent shake & popcorn, & that is just not a happy experience. Thank you to any & all who can help!

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my grandpa has lung cancer and he can barely eat anything, so much that he is in the hospital right now. he should be out tomorrow and i want to do something to make him feel better. obviously he can't cmoke, but will the butter still make him hungryer?

I think I like stinky's hot wash extraction method the best but I have a question.
If I don't have a cheese cloth can I use a regular paper coffee filter or plastic strainer that I'd use for noodles/mac n cheese??

nevermind...coffee filter was fine, came out great!

The filter worked but need suggestion for if you don't have a cheesecloth. I know my straining can be improved. Any help please?

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Found the answer off site. Nevermind.

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This video might change your life forever...
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When making brownies from the box all you need to do is add dry ground weed to the mix..no need for canna butter in that

Yuck! No really, cannabutter makes better brownies.....I promise. It's worth the time and trouble. Happy cooking! Ldy

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Howdy,

Glad I found this site! Been making butter for years and recently learned I've been making it at too high temp. So now I've bought a crock pot and plan to make some butter soon. Just had a couple of questions I'm hoping aren't too dumb.
1) I just heard that soaking the leaf in cold water for a while will reduce the organic/green taste in the final product. True?
2) When using the crock pot method, do I need to use water with the leaf and butter? I was planning on just using butter and leaf, but don't want to waste my stuff.

Thanks very much! I've read all the threads multiple times and appreciate having the resource. By the way, 'green' rice krispy treats are the BOMB. Especially with dark chocolate chips sprinkled throughout.
~M

I think if you but your leaf in the cold water you will end up taking off some of the trichomes kinda like making hash the cold water method. Not sure about the water and butter in the crockpot, but if it usually calls for it I'd go for it. That way you can get the separation (water and butter) once refrigerated.

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Thanks for the help! You confirmed what I thought about the cold water rinse. I was correct, hubby was wrong! That's always nice.

can you break your recipe down for broccolli and butter I'm a newbie. first post ever would love to stop lung cancer by sitting on the couch like you

All i do is put a heap of trim in the bottom of a cut stocking and tie it (new of course!!) then i put the other bottom of the leg around that and tie it, to ensure no rippage

Then i added a heap of butter (it was a huge batch!) and brought it to a simmer, added the stuffed stocking. I then let it very lightly bubble and every now and then i used a potato masher to press the butter out of the sack. Turning the ball every say 20 minutes and pressing it, to ensure the butter that soaked in comes out and gets replaced by other butter and that the stocking doesnt burnt or melt.

I did this for probably 5 hours and the stuff is really really potent. These betty crocker choc chip biccies i cook asks for 80g of butter and thats all i use. One of these biscuits really does the job believe me!

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Hi again,

Just followed the 'recipe' using the crock pot method. Ran it overnight on low for about 18 hours, checked the temp. after aobut 2-3 hours and it was 182F. It may have jumped up in temp. at some point, or the time was too long. All I know is the butter's got a heavy burned flavor. Butter's DARK green. I made a small batch of rice crispy treats, they're really green and average strength. High's not great, hubby had a hangover this morning. Wasted 10 ounces on the crock pot method, I'm in big trouble with the spousal unit.

Any thoughts on why the crock recipe might not have worked? I didn't even go for the full 24 hours.


Mary896

Hello, everyone!

I am making cannabutter this weekend for hubby. He has about 4 oz. of grow that wasn't quite up to his "specs"....Hence, he has been avoiding it like the plague.

After reading about butter, I get the impression I could make a KILLER batch for him, but I'm wondering if I need to increase the amount, since he wasn't happy with the smoking version. Is this necessary?

He truly prefers the edible feeling to the smoke, so it will have to be really GOOD-especially since he has been buying the brownies at the dispensary.

Your suggestions would help me in my first attempt at butter.

Thanks! This is a really great and informative forum, for certain!!!

I'm currently grinding the dry veggie very fine, slow cooking it in butter and water . I then squeeze it thru' a potato ricer (a hand held perforated can attached to a plunger) into a kitchen strainer and then into a glass bowl. The veggie left in the ricer after the squeeze I usually throw out. I put the bowl in the freezer and take the dog for a walk for a couple hours. The butter and very fine veggie grindings rise to the top leaving the water and water solubles below.
I separate the butter from the water and the fine grindings from the butter. The butter gets used in any number of recipes and the fine veggies get baked into cookies,brownies etc. where taste can be easily masked.
The problem is in the big squeeze in the ricer. When I weigh the butter after separation it is always less than when I started, so it must be left in the mass remaining in the ricer. I need some kind of wash or something to get the last few grams of butter to separate from the vegetable. I'm pretty sure the THC has left the veggie and entered the butter, Ijust want the butter from the veggie.
Any ideas??

In CALI!! there a cold way to make cannabutter this is so old way!! Were not given out how its made, but just to tell ya the taste is just like butter and it works in cooken better! our temp is never over 100 dgrees F!! and we can also put hash it our butter making it ten or twenty times stronger!!great for cancer patients !! We in cali get a kick out of this, no hating just its so old? way of makings green butter that taste like shit? no way try when we release how to do it, but for now like butta from B.C. its a secret!, but it will be on the so. CALI. market by sept 09! watch for it! Peace and POT! sees.

Gee, I always thought these forums were for sharing information. Why are you going to brag about this special method without sharing it? Just because it's an old recipe you have to hoard it? Why not share it?? I'm sure there is someone who could try it and improve on the process if you would let it be known.

mbenz9- one way you could help get the last bit out is to put the plant matter in a cheese cloth, dunk in warm water, and squeeze through the potato ricer. Repeat it a few times and then combine the water to your butter/water mix before you cool it. Plus the extra water might suck out some more of the chlorophyll making the butter less green and better tasting.

This recipe is strictly for informational purposes. There are many ways to extract the THC from your material.

Use the recipe or don't.. simply give feedback if you can.

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Bob's CannabisButter Recipe!
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I second that, if you got a good idea, let it be known. We've been making cannabutter since the 80's and sharing the cookies with anyone that wants one. Along with the recipe. It's about community.

I have been making cannabutter successfully for about 1 1/2 years. I have a simple process.

Melt 1 lb of butter at low temperature for ever 2 oz of quality trimmings you have available and will fit in the pot. I use the bud trimmings that have the tricomes on them. Just remove the major stems and any foriegn objects like tree leaves or pine needles and throw the trim in the pot. Mix with a spoon. It will look thick like spinach. Turn the temp to high until the first bubbles appear. It will be just a few slow bubbles like a lava pot. Then cover the pot and simmer 8 - 10 hours. I just squeeze small balls of the mixture through a cheese cloth. It does burn because you have to squeeze while it is hot. I just suffer but some kind of gloves would help. Then put the mixture in the fridge or freezer to cool. While that is cooling bring a fair amount of water to boil in the same pot. After the water boils put all the little squeezed balls in the cheese cloth in a culander inside a different bowl and slowly pour the boiling water over the squeezed balls. Then squeeze the whole mess again into the bowl. This part is also painful. Then cool that bowl in the fridge or freezer as well.

I usually measure the butter into one cup portions and freeze it in plastic bags. It comes right out while still frozen.