How to make weed butter?

Nope, check out this thread to find the best ways to cook weed

http://forum.grasscity.com/incredible-edible-herb/742831-badkats-cannapharm-canna-caps-uv-reactive-glowing-hash-candy-canna-bombs-more.html

it's one of the stickys in this subection, well worth a read. Your mind will be blown when you realize what you can cook with weed and how strong it could possibly become.

 

When making butter, you will want to clarify it first

It's very simple, I'd say google it but it's as easy as heating your unsalted store-bought butter over a medium heat, scooping off the milk solids which rise to the surface three, or four times, while at the same time allowing its moisture content to dissipate. Takes about 15 or so minutes. You'll finish with clarified butter, or when processed longer over a slightly higher heat, allowing the milk solids to caramelize slightly first before separating, you'll have what they call in India, 'ghee'.

Clarified butter, and especially ghee, lasts much longer than butter containing water and milk solids, it will not go sour in your fridge, ruining the flavor of your canna oil. And so long as you store it in a sterilized container, and the butter was warmed adequately and does not come into contact with any 'baddies', it won't spoil in a room temp pantry for months.

You always want to use the purest oil-source, possible... and you can always set aside and reserve those milk solids, to reincorporate into the recipe of your choosing, for that full-butter-flavor.. once you've finished making your canna butter/oil, first, of course.


Otherwise, with even the smallest amount of water present, you end up with the pale green butters/oils, which contain more inert and (to many) foul tasting plant matter, than they do bioavailable potency! Even the smallest amount of water reduces the efficiency of the glandular breakdown, and it pulls in loads of inert, unpalatable plant matter, such as bitter salts, plant wax and chlorophyll.
The dark amber-brown oils are comprised of activated glandular material, this is why in the 'foam' where it is thinned out, it appears a nice, bright amber-gold, rather than green. This is due to the lack of water present during processing. A pure oil is much more efficient at manipulating and breaking down your glandular material, without pulling in the inert plant matter.



To learn how to make this (or your trimmings...)





Into, this...




See the link below:

(First Page, contains detailed information on decarboxylation, or cannabinoid conversion..
decarboxylation is the process of activating your cannabinoids 'potency' by removing the
carboxyl group in the form of carbon dioxide and water vapor, converting your cannabinoids
from their acid, to their more potent delta forms):

Photo Tutorial: Highly Activated Med Grade Bioavailable Canna & Hash Oil, Edibles, Drinkables and more...


The best oils, produce little to no odor during processing, if sealed properly and heated and cooled correctly. You can easily put it in any boxed brownie mix... be sure to read the final paragraph for detailed dosage information.

Remember that brownies are at the upper-end of the safe cooking range, so don't forget them in the oven for long! If you feel you're not very adept in the kitchen, you can always opt for a cold recipe such as the below truffles, ice cream, canna bombs, capsules, potato salad, guaca-canna-mole, drinks and others, also in the above link...






































And you can always get creative with old family, and seasonal recipes