Crock Pot Cannabutter for Dummies

ero said:

A couple of my patients have asked me how to make cannabutter. One patient has mobility issues and they can stand only for short periods. While this method takes longer than some, it is absolutely reliable and very easy for most people to master. So... here we go!

We need a Crock Pot, butter (real butter is best), trim or bud, and water. Later you will also need a large pot, strainer, cheese cloth, and storage container.



View attachment 1395957
I usually cook with trim and use the ratio of 1oz of trim to 1lb butter. When using bud, I use 1/4oz bud to 1lb butter. For this batch I'm using 2oz of trim and 2lb butter. Your results will vary depending on how strong your trim or bud is, and you can only dial it in through experimentation. Final product too strong? Dilute by melting in a pot with more butter. To weak? Run it again with more trim / bud. You can't really screw it up.



View attachment 1395956
This photo is very important. Notice how fine the trim is ground up. The first part of the chemistry is releasing the trichomes from the trim / bud. You will release more of the active ingredients in the marijuana if the bud is finely ground and all of the trichomes are exposed. You can dry out your trim / bud until it's crispy, then put it in a ziploc bag and crunch it up. If it's not crispy dry, you can freeze it in a ziploc bag and then crunch it up. Just crunch it up, that's the message.



View attachment 1395951
So here is our starting mash. I put all eight sticks of butter in the bottom of the pot, add the 2oz of trim, then add 2.5 quarts of water. The amount of water isn't really important, but you want enough to top off your Crock Pot and wet all of your trim / bud. Mix it a bit to make sure everything is wet, then put on the cover and turn your crock pot on low.



View attachment 1395952
Here is our mash after an hour or so. Notice that the butter has melted and is blending with the water and trim / bud. Stir once in a while, but don't go crazy. The crock pot does its best work with time, the lid on, and the power on low. I probably only stir the mash three or four times over the whole process. Not quite "set it and forget it", but close.



View attachment 1395961
Here is our mash the next day. Yeah, the next DAY. I usually cook for 24 hours. The simplified chemistry is as follows: The active ingredients in marijuana are fat soluable, not water soluable. The butter will absorb the active ingredients released from the marijuana, which is broken down by the water mash mix. So now we have our potent butter, how do we seperate it from the water and mash?



View attachment 1395954
Position a large pot and strainer over each other.



View attachment 1395950
Drape cheese cloth (available at your grocery store with baking or canning supplies) across the strainer. This is optional, but if you don't strain really well you may have a bitter, weedy taste to your butter.



View attachment 1395955
Strain. I start by using a ladel to get most of the mash out of the crock pot. Once you have all of the mash in the strainer and all of the liquid out of the crock pot, just let it sit for 15 - 30 minutes. Every drop that drains out is precious! USE CAUTION, the mash will be VERY HOT!! After you have waited to let the strainer drain, gather the edges of the cheese cloth and squeeze out any remaining liquid. It will be mostly butter as the trim / bud and butter LOVE each other. Trash or compost your trim / bud mash. It is completely spent at this point.



View attachment 1395953
Here is the pot with our water / butter mix. Notice the bubbles seem to be looking at me...



View attachment 1395958
Put the mix in your refrigerator overnight. The butter is lighter than the water and will float to the top and solidify. I didn't show the lid to the pot. If you don't cover the pot, your whole fridge will smell like bong water. At least that's what my wife told me, lol.



View attachment 1395949
So here we are the next morning. The butter is on top and solid, the water is on the bottom. Cut the butter up with a sharp knife and remove it.



View attachment 1395960
This is optional, but I usually melt the chunks of butter and pour them into a smaller container. Notice the butter is starting to melt. It looks brown when melted but will return to the familiar green color when solid.



View attachment 1395959
I poured the melted butter into a tupperware style container and will put it back in the refridgerator or freezer. It will stay good for a couple of months in the refridgerator (like regular butter). It will stay good and just as potent nearly forever if left in the freezer. I just defrosted some from two years ago and baked with it, no potency loss.



View attachment 1396012
Using this method, the butter comes out very smooth tasting. Here are some sugar cookies made with this butter. They look, smell, and taste like any other sugar cookie and the marijuana is completely imperceptable... until an hour or so after eating!

Enjoy!

Click to expand...

ero said:

A couple of my patients have asked me how to make cannabutter. One patient has mobility issues and they can stand only for short periods. While this method takes longer than some, it is absolutely reliable and very easy for most people to master. So... here we go!

We need a Crock Pot, butter (real butter is best), trim or bud, and water. Later you will also need a large pot, strainer, cheese cloth, and storage container.



View attachment 1395957
I usually cook with trim and use the ratio of 1oz of trim to 1lb butter. When using bud, I use 1/4oz bud to 1lb butter. For this batch I'm using 2oz of trim and 2lb butter. Your results will vary depending on how strong your trim or bud is, and you can only dial it in through experimentation. Final product too strong? Dilute by melting in a pot with more butter. To weak? Run it again with more trim / bud. You can't really screw it up.



View attachment 1395956
This photo is very important. Notice how fine the trim is ground up. The first part of the chemistry is releasing the trichomes from the trim / bud. You will release more of the active ingredients in the marijuana if the bud is finely ground and all of the trichomes are exposed. You can dry out your trim / bud until it's crispy, then put it in a ziploc bag and crunch it up. If it's not crispy dry, you can freeze it in a ziploc bag and then crunch it up. Just crunch it up, that's the message.



View attachment 1395951
So here is our starting mash. I put all eight sticks of butter in the bottom of the pot, add the 2oz of trim, then add 2.5 quarts of water. The amount of water isn't really important, but you want enough to top off your Crock Pot and wet all of your trim / bud. Mix it a bit to make sure everything is wet, then put on the cover and turn your crock pot on low.



View attachment 1395952
Here is our mash after an hour or so. Notice that the butter has melted and is blending with the water and trim / bud. Stir once in a while, but don't go crazy. The crock pot does its best work with time, the lid on, and the power on low. I probably only stir the mash three or four times over the whole process. Not quite "set it and forget it", but close.



View attachment 1395961
Here is our mash the next day. Yeah, the next DAY. I usually cook for 24 hours. The simplified chemistry is as follows: The active ingredients in marijuana are fat soluable, not water soluable. The butter will absorb the active ingredients released from the marijuana, which is broken down by the water mash mix. So now we have our potent butter, how do we seperate it from the water and mash?



View attachment 1395954
Position a large pot and strainer over each other.



View attachment 1395950
Drape cheese cloth (available at your grocery store with baking or canning supplies) across the strainer. This is optional, but if you don't strain really well you may have a bitter, weedy taste to your butter.



View attachment 1395955
Strain. I start by using a ladel to get most of the mash out of the crock pot. Once you have all of the mash in the strainer and all of the liquid out of the crock pot, just let it sit for 15 - 30 minutes. Every drop that drains out is precious! USE CAUTION, the mash will be VERY HOT!! After you have waited to let the strainer drain, gather the edges of the cheese cloth and squeeze out any remaining liquid. It will be mostly butter as the trim / bud and butter LOVE each other. Trash or compost your trim / bud mash. It is completely spent at this point.



View attachment 1395953
Here is the pot with our water / butter mix. Notice the bubbles seem to be looking at me...



View attachment 1395958
Put the mix in your refrigerator overnight. The butter is lighter than the water and will float to the top and solidify. I didn't show the lid to the pot. If you don't cover the pot, your whole fridge will smell like bong water. At least that's what my wife told me, lol.



View attachment 1395949
So here we are the next morning. The butter is on top and solid, the water is on the bottom. Cut the butter up with a sharp knife and remove it.



View attachment 1395960
This is optional, but I usually melt the chunks of butter and pour them into a smaller container. Notice the butter is starting to melt. It looks brown when melted but will return to the familiar green color when solid.



View attachment 1395959
I poured the melted butter into a tupperware style container and will put it back in the refridgerator or freezer. It will stay good for a couple of months in the refridgerator (like regular butter). It will stay good and just as potent nearly forever if left in the freezer. I just defrosted some from two years ago and baked with it, no potency loss.



View attachment 1396012
Using this method, the butter comes out very smooth tasting. Here are some sugar cookies made with this butter. They look, smell, and taste like any other sugar cookie and the marijuana is completely imperceptable... until an hour or so after eating!

Enjoy!

Click to expand...

ero said:

Trash or compost your trim / bud mash. It is completely spent at this point.

Click to expand...

Don't Bogart said:

This is from page 1. With the Author's recipe.
I need to jump in here with a segue. At the beginning of this post the author had suggested to dispose of the compost.
I beg to differ. I've taken this and with a little garlic, spread it on some homemade bread. About 2 hours later I WANTED MORE !!
As a Scot I believe in "Waste not want not." I'm not wanting a hard core high, but I do find this a nice way of get a sustainable toasting when you need to go visit "Auntie" without smelling like your best product.
Also you can add some nice shredded Parmesan cheese, (I prefer Romano),. Make a spaghetti sauce, throw it in. You can see where I'm going with this....
Your comments.

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High_Im_Stoney said:

You have to decarb the flower first in the oven. Otherwise known as decarboxylation. Before infusing it with butter you need to bake it at 240 degrees for 30-60 mins (depending on how fresh the product you are using is). This will make it 'psychoactive'. It should turn golden brown a little crispy. After this you are now ready to make edibles, tea, whatever you want!!

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mattman089 said:

Lol - been using croc pot method for 10 years and haven't decarbed one time. Cookies are always super potent I only eat 1/4 at a time. Can't see decarbing adding anything as it only needs decarbed if the bud isn't dry.

1/4 oz into 1 stick of butter
12 - 14 hrs

Voila!

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Roger A. Shrubber said:

the crock pot method IS decarbing....you're raising the temperature enough to break the carboxyl bond and make the thc-a into thc....which is what decarbing is

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Bodyne said:

I'd kill two good men for a chunk o potent canna butter bout now, lol.

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Bodyne said:

will it ship? lol j/k

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Bodyne said:

I'd kill two good men for a chunk o potent canna butter bout now, lol.

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OJAE said:

Would a rice cooker work instead of a crockpot? Will have to keep it topped up with water so it doesn't turn onto Keep Warm, I think it would work, any thoughts?

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TreeWalker said:

I know this may come across as critical but the instructions ignore temperature and therefore ignore the decarb process to some extent. I owned many crock pots and they vary in temperature. If one wants to get the best decarb they should at least know what temp they are cooking at or know their crock pot. Just my 2 cents.

It is a nice write up by OP and I appreciate it.

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TreeWalker said:

o

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Roger A. Shrubber said:

i've thought about it...i haven't tracked it out over time, but boiling doesn't go over 212..thc-a starts to decarb at 220 after 30 minutes, roughly...lower temperatures require longer times...it's been my experience after some experimentation that two hours at boiling temps gets the process started, and the 6 to 8 hours at 120ish finishes it off nicely without ever getting into the danger zone...if your pot is warmer or cooler, just adjust accordingly...

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