Did I screw up ghee?

So I put 14 grams of some silver surfer into ghee.
I set it on low and now it's dark dark brown almost black it does not really smell burnt.
It smells cooked. The thermo is only at 180 F

Does anyone kniw what's up?

Thanks

Luv

what is ghee?? What were u making?

Ghee is clarified butter. This is the best way to make canabutter, it's what is the fat part in a stick of butter. So when you make it you DO NOT US WATER, just Ghee and MJ.
I have made these lots before and it has never turned this dark so quick. I am kinda concerned.

Ok so It's been 90 minutes and I strained the MJ out and repackaged it in glass botles and it"s really dark, like black. Has anyone seen this before? Could it be a ground the MJ to fine? it's just usually more green brown.

Thanks

Luv

I get black lookin butter all of the time. It is still green it just looks black. You will see wen ya bake w/it

i make and use ghee all the time, and recently have been using it for THC butter [never grew befor to make my own]. have you used that specific plant in butter or ghee before ? was it a different color before ?. is ghee still transparent or cloudy? no burnt smell, i say it is probably good, but i agree, the desired color is deep green if it for retail market. but, try it on toast, before eating anything else, see if you benefit from it. looks are not everything, look at organic fruit.

are you water processing ? are you using margerine, this has happend to me, sort of blackened, with both. junk the margerine. no good for you either. with water processed butter, you often need to do a second step to remove the brown, now ucky water that sometimes does not compleatly seperate from the water after the original processing. if that is the case, slowly on very low temp [as you know] re-melt your butter, let it cool down again/refrigerate. if you do this in a glass container you will be able to see brow water at the bottom of the container/jar. slide it out, or poke 2 holes in it 1 for air, 1 for drining brown water. . let me know if this is youe problem and if this info helps.

so here is something i like to do.
i make my cookie dough, but, only bake a few cookies, to test that the batch turned out o.k.
then i take wax paper, and make the rest of my dough in rolls, like pilsberry, and i refrigerate or freeze the cookie dough. it keeps for along time both ways.
then, when i want cookies, i cook up what i want, hot and fresh, just like the doctor ordered.
ummm, hot, homemade, cannabis cookies, who could ask for more.
i bake them @ 285 for 23 min. form frozen dough .cool enough not to destroy the THC the oven is that hot, ]but the dough never gets to over175], and hot enough to get the correct chemical reaction from backing powder or baking soda , salt and glutens.
the local dispensary loves the cookie dough. if only i could keep up with demand...

is ghee the same as keif?

Thats strange it came out black. Ive made butter from contaminate grade hash that turns dark but then falls to the bottom and the rest of the butter is green. Ive wanted to try ghee but never got around to doing it. I really dont see how plant matter could turn it black though.

Ghee is regular butter you buy from the store, then clarified, to remove all milk fats, so that all you have left is pure oil, butter oil with no dairy product left, nothing to spoil, little if no cholesterol. and it works very well for making THC 'buda' with.
just plain Ghee can cost $15 a pound or more in places like health food stores, whole foods, trader joe's, IF you can find it, but, it is not too difficult to make at home, it takes time, and can be messy.
5 lbs of butter=4 lbs of Ghee.
then process like you would make pot butter normally.

mikeb4370 said:

is ghee the same as keif?

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i just keep wondering what strin was used, as with ALL plants used with cooking, especially herbs, small un noticable plant strain differences can make color differences as well, without changing the quality at all.

anhedonia said:

Thats strange it came out black. Ive made butter from contaminate grade hash that turns dark but then falls to the bottom and the rest of the butter is green. Ive wanted to try ghee but never got around to doing it. I really dont see how plant matter could turn it black though.

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