What's your best "easy" canna butter recipe?

i was approved by a family member who was curious about trying edibles, since they have very sensitive lungs. I have looked at a whole bunch of different methods online and in literature but wanted to see if any of the roll it up crew had some tried and tested methods. I would love to hear what has worked for you guys and what to stay away from. This would be my first edible run.

Welcome Barbell,

The ratio I use is 1c of butter , 1c of water and 1 oz of trimmings. I let that stew overnight in a crockpot on low temp and strain it with cheesecloth the next day (be sure to let it cool some).
Then I pour that into a metal bowl and put it in the freezer. As the mixture cools, the butter (with attached THC) will rise to top, leaving the water at the bottom. I let the water freeze, then take it out of the freezer for about 10 minutes then you can pop the whole thing out and usually snap the ice off. You can also just let the ice melt and you will be left with a butter disc.

Wait, not finished yet. Then you break the butter up, add the same amount of water you did the first time and let it simmer overnight, rinse and repeat. I call it washing the butter. I do it 5-6 times til the ice/water runs clear. It makes a smooth tasting butter but is some effort ! Most good things are.

Peace

supplies;
small crock pot...fruit strainer bag...mason jar..rubber gloves.
material;
2 dixie cups sugar leaf..2 cups h2o...1lb butter.
process;
add butter,water weed to crock pot...set on hi 2 hours,reduce to low over night,put bag over mason jar,pour out liquid and weed,squeeze the bag wear the rubber gloves.Put the jar in the refer overnite.Next day the disk of butter is ready to use.
Better process;
supplies; 5 gallon bucket,220 micron bag,1lb dry ice,2oz sugar leaf.
process;put the weed in the bag,put the dry ice in the bag,shake the bag over the 5 gallon bucket.done in 10 minutes.
Now; turn on the oven to 250,put 6 grams of kief on foil,cook for 55 minutes.
make chocolate bars...6 bars=24 doses

fandango said:

supplies;
small crock pot...fruit strainer bag...mason jar..rubber gloves.
material;
2 dixie cups sugar leaf..2 cups h2o...1lb butter.
process;
add butter,water weed to crock pot...set on hi 2 hours,reduce to low over night,put bag over mason jar,pour out liquid and weed,squeeze the bag wear the rubber gloves.Put the jar in the refer overnite.Next day the disk of butter is ready to use.
Better process;
supplies; 5 gallon bucket,220 micron bag,1lb dry ice,2oz sugar leaf.
process;put the weed in the bag,put the dry ice in the bag,shake the bag over the 5 gallon bucket.done in 10 minutes.
Now; turn on the oven to 250,put 6 grams of kief on foil,cook for 55 minutes.
make chocolate bars...6 bars=24 doses

Click to expand...

Wouldn't those high temperatures damage the trichs and degrade your thc?
I was always under the impression you don't really go past boiling point? I'm curious to know as I've only done butter once and it tasted crappy, I think I'll try that washing method mentioned above.

Take your trimmings, ground bud, whatever you're going to use, put in a jar, do not cover and throw it in the freezer for a few hours.

Get a small pot of water and heat it up on your stove. You don't want the water to boil, but fairly close to it.

Rest a glass mixing bowl on top of the pot of water, add a stick of butter. The heat from the water underneath will warm the mixing bowl and melt the butter.

When butter is fairly soft and melted, add a cup of water to the butter, and keep stirring until it's nice and creamy.

Now take your should be frozen and very dry bud and throw it in the mixture.



Stir for 1 HOUR. Allow the THC to get nice and settled in the butter.

Make sure the water underneath isn't boiling. DO NOT LET THE BUTTER BOIL EVER.


Once you've stirred for an hour, grab your cheese cloth (4 dollars at walmart), and your container to hold the butter. I prefer to use the tin pans that cost under a dollar for a 5 pack. Put the cheese cloth into the container and pour your mixture in.

Lift the cheese cloth up with all the greens inside, and carefully and gently squeeze out as much of the mixture as you can. When your done, throw away the cheese cloth filled with green.

Take your container filled with buttery goodness and put it in the freezer for at least 1 HOUR.

Now, depending on your container, you'll need to drain out the water. The butter will harden up long before the water can freeze, so usually 1-2 hours in the freezer is enough to separate the butter and water. If you use a tin bin, gently poke a small hole in one of the bottom corners and let it drain.

Here's what you should have.


If you're going to use it right away, you can at this point. If you plan to save it for later, just put in fridge and use as needed.

Cookies I made last night. Very potent.



Enjoy!

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