i though of this a few hours ago and i am wondering if my theory would actually be useful or even work . My goal is to make a form of cannabutter except you would be able to store it as if it were one of those blocks of butter you get at the grocery store. First, you take some water and pour about 200ml into a pot, and turn the heat up until the water starts lightly boiling. Adjust the heat so that the water is always slightly boiling. Next take a few good sized chunks of butter and a gram or more of herb (up to personal preference) and throw it into a 'tea strainer'(make sure the butter and the weed fit well), or ideally into a cup shaped strainer. Now here's where i am doubting myself. If i let everything keep boiling until the water completely evaporates, will I be left with butter embedded with thc? I figure since thc isn't water soluble that would totally work haha What do you think?
Have you ever actually made canna butter? atleast the proper way? because if you have you know it turns into a chunk and yes you can store it here is a pic of my last batch PS THC is also soluble in water
Thanks for the response, but I have small doubts on your last sentence. I did a quick google search in regards to water solubility of THC, and the most common answer I got was "miniscule amounts of water solubility" or else, how would bongs work? . Definitely I am accounting for some THC loss, but will it be so great as to affect the quality of the final product in such a way that it becomes unusable? Also, I did do some lurking around GC before posting to find cannabutter guides and all of them have a very long methods of preparation that for me include a guaranteed chance of being caught by my parents. So as much as I would love to make cannabutter from a tested and approved source, I don't have the time to PS sorry for the really late reply I've been kinda out of it for the past few weeks and didn't check these forums at all . Happy toking
I dunno man, what I got from your original post is the common method of making cannabutter, also see the pic the above poster posted, cannabutter should be the same consistancy as butter when its completed. EDIT:: I just noticed the part where you said evaporate the water. Its much easier to let the water and butter cool and harden, then just pick it up off the top of the water.
I store 30+ dose batches in ice cube trays until solid, pop them out, then bag them in oven bags (non/less-porous, won't transfer odors or flavors from the freezer and vice-versa), then stack them in tupperware crates in the freezer. Each cube makes 30 or more doses depending on the size of the cube, perfect for a batch of cookies, truffles, and most confectioneries. I have a few trays that make varying-sized cubes, I'll select a cube depending on how many doses I need to work with. Don't use water.. it's an old fashioned ineffective method of controlling temps, it dilutes the oil and reduces efficiency of the extraction. It also pulls more inert (and usually, for many folks, unpalatable or bad-tasting) plant matter into the oil. This is why clarified butter or 'ghee' is recommended so frequently, the more water present, the longer the process will take, and you do not want to encourage evaporation or vaporization. To better control temps use a double boiler, you can fashion one from two pots very easily. This gives you a water buffer between the heat-source and your oil, without mixing the two. Your container should be sealed to preserve delicate terpenes, and the earliest most delicate (often considered to be the best) cannabinoids which become available, while you continue to process and break down the more stubborn glandular material. And I use capsules, for individual-dose cooking And finally, plugged with garlic.. the meat swells shut, while the garlic remains larger (less 'flavorful' plugs can be used if you have an aversion to garlic), sealing the potency inside to be distributed through the rest of the meat. But I digress When frozen, both cubes and capsules can last for years this way
Sorry for being so clueless, but what I'm getting from your post is, set the butter+cannabis at room temp until enough time has passed, then you let them cool in the freezer and after that you pop them out and then store them as needed. OR, are you implying that you first heat the cannabis+butter at a low temp and then set them into the ice cube trays and let them cool? Can you please explain the initial method of infusing butter with thc with a little more detail? Btw awesome idea using it while cooking meat