Fast Cannabutter Refining

2 1/2 ozs bud trim 1 1/4 lb Real Butter and 5 cups of water.
10 hrs. Crock pot lots of stirring.
Strained thru Cheese Cloth while hot.
I used a pair of 1 size fits all mini gloves and a pair of surgical gloves over them.
put strained liquid in freezer for 2 hrs and 8 hrs in the fridge.
Here's my Fast Cannabutter refining secret
I use a spoon and put 2 holes (about 2x 1") in the butter like opening a beer can with the holes 180* apart. (Save the pieces in small zip lock bags)
Drain out the water. Refill with COLD tap water shake easy 1-2.
Again, Drain out the water. Refill with COLD tap water shake easy 1-2.
Do this 3 times and it's rinsed of nastiness.
Drain and cut into 1/4s for 1/2 cup of butter in each zip lock.

Now when I cook with it I melt the Butter with hot water NEVER in a Microwave no no!
When I cook I keep My Temps down to 300 Degrees. and just cook longer if I have to.

My Brownies have Just a hint of Cannabis flavor and 1 piece is good, 2 is
don't go outside you might get lost LOL!


This is way faster and thats a good thing.
Oh yea this is my secret to Fast Cannabutter refining so keep a stiff upper lip!

Dirt

Nice!

I never thought about using a crock pot...good idea to keep the temps controlled.

I guess I still am not quite clear on the refining process though...seems like you are going to lose a lot of product by rinsing so much...

The Ruiner said:

Nice!

I never thought about using a crock pot...good idea to keep the temps controlled.

I guess I still am not quite clear on the refining process though...seems like you are going to lose a lot of product by rinsing so much...

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Crock pot is crucial, IMHO. And you would only lose product that is impurities which are able to bond to water (not THC), mostly gunk, plant oils, and chlorophyll.

And I love your refining method. Two holes is genius for washing the whole chunk of butter.

Two holes in what though?

The Ruiner said:

Two holes in what though?

Click to expand...

The butter.

Yea You have this Bowl of Hard Butter with water under it.
You put 1 hole in the top and another in the bottom of the butter.

okay... you just keep rinsing the inside of it then? while its still formed in the bowl?

Yea now you got it

yeh im a little confused on the refining part too, so you make a hole in the top of the butter and in the bottom of the bowl its in??

No Looking down over the top of the bowl there would be a hole in the 12 oclock position and 1 at the 6 oclock position in the cold Budder.
You drain it out and refill with COLD water, give the bowl a easy slosh, drain and do it again, about 3 times.
The water should come out fairly clear on the last rinse and your done...
All your doing is getting the junk off the bottom of the butter, that's what makes the butter taste Green.
Give it a try and come back and tell me what you think.

Dirt.

Im ADD as a MF but I dont understand these instructions....
Just sayin.. Happy Thanksgiving

There is a bowl of butter with water under it. (think of a frozen lake) You are merely making a hole through the butter to drain the water. Then you are refilling it through the hole you just made.

So I've been looking to change my avatar and thought up this one that shows the un refined Butter and the holes I spoke of.
The Water isn't frozen it has to be fluid the butter is hard.
A thousand words ect. ect.

This is a great idea.

What I have been doing is cooling as above, and running a knife around the edges of the "disc of butter and popiing it out in one piece, with a few flakes remaining in the NASTY water. I rinse this "disc" of butter under cold water, and the "gunk" comes right off no problem, nasty stuff... I take those flakes that remain and rinse them too, pat dry, and wrap/store in fridge or begin cooking with it...

SICK!

Jameson jc said:

This is a great idea.

What I have been doing is cooling as above, and running a knife around the edges of the "disc of butter and popiing it out in one piece, with a few flakes remaining in the NASTY water. I rinse this "disc" of butter under cold water, and the "gunk" comes right off no problem, nasty stuff... I take those flakes that remain and rinse them too, pat dry, and wrap/store in fridge or begin cooking with it...

SICK!

Click to expand...

I usually take a piece of raisen bread and use it to wipe out the left overs left on the sides and bottom.
pretty good buzzzz