Shmulster
Active Member
Hey guys,
So i made cannabutter today and before i try to do anything with it i wanted to run you by how i made it and see if i could improve it somehow.
I used:
30 grams fresh (=cut today) shake (not a lot of stems though mostly fluff buds and trimmings from buds with trichs)
200 grams of unsalted butter
I put those together in a mason jar, and the mason jar in simmering water. Shaked it every half hour or so and kept cooking for 3 hours. After that i filtered the butter from the shake and now its resting in the fridge.
I have to say its a lot darker than what i thought but im guessing that because its fresh the clorophyl might have wandered in.
So my main question are what do you think about potency and taste for this kind of thing?
So i made cannabutter today and before i try to do anything with it i wanted to run you by how i made it and see if i could improve it somehow.
I used:
30 grams fresh (=cut today) shake (not a lot of stems though mostly fluff buds and trimmings from buds with trichs)
200 grams of unsalted butter
I put those together in a mason jar, and the mason jar in simmering water. Shaked it every half hour or so and kept cooking for 3 hours. After that i filtered the butter from the shake and now its resting in the fridge.
I have to say its a lot darker than what i thought but im guessing that because its fresh the clorophyl might have wandered in.
So my main question are what do you think about potency and taste for this kind of thing?