How Do I Make Clarified Butter?

are you talking about canna-butter or actual clarified butter?
 
if the former, refer to the sticky in the main page.
 
if the latter, just melt down some butter. its hard to do just a little bit at time because you have to separate the milk solids and salt from the good butter that looks like oil. the good thing is that you can do a lot like in a big pot, and then after you get just the oily part of it, you can put it in the fridge for about as long as the expiration date was on it originally. maybe longer. it also makes for better cooking, some baking recipes but not many. 
 
but to make it just take all 4 sticks of unsalted butter. NOT MARGARINE thats just vegetable oil. you want an actual dairy product. but just melt it down on a medium heat. cut it into smaller parts so it melts faster. you want a slight simmer (small bubbles) dont try to speed it up by turning up the heat cuz if it boils too much, it will burn the milk solid that you want to separate and then you get brown butter. its called a beurre noir. and it really only goes with fish and some french recipes.
 
but you just sit and wait for the while part sits on the top and separates from the yellow part and then skim it off as it accumulates and set it aside for a recipe that may call for that part of the butter. then pour the yellow part into a sealable container. 

 

no the bottom should be just the yellow fat. the top will be the white milk foam from when it boils. if there is stuff on the bottom then you have either bad butter or you boiled it too much without skimming and it cooked that white stuff too long and burned it which may cause it to sink. 

 

i suppose you could. like a cheesecloth. 
 
what are you making with clarified butter and i can tell you if you should worry about it
 
maybe add finely diced shallots and pasted garlic just as it starts to congeal a bit and mix it really well to offset any burnt flavor.

 

what you want to do in that case is after you skim the milk solids just lower the heat on your stove then steep the bud in the fat. just wrap the bud up in 2 or 3 layers of the cheesecloth and then let it sit in the fat like a tea bag and then occasionally smash the sack to release the butter in the sack and let new butter in like a sponge. after like a half hour or so you will have a good amount of thc in the butter. if you bake it all together it makes it harder to work with. any recipe that tells you to bake clarified butter is probably not a good one.