~*~*~*~~*~*BY NO MEANS AM I A PROFESSIONAL AT THIS, I AM JUST SHARING MY INFORMATION IN HOPES THAT IT WILL HELP SOMEONE ELSE ON THEIR JOURNEY TO EDIBLES. ~*~*~*~*~~
St0ner-B0ner’s guide to cannabutter/pot brownies
High, and hello friends! 4/20 is almost here and I love celebrating with edibles! Using this method I used 3/4 oz of high grade bud and made some butter using the 6-12 hour crockpot method.
Materials needed for cannabutter:
- Butter ~ 1 lb (4 sticks) for every 1/4 oz of bud
- Cheesecloth to strain your butter
- Pan to clarify your butter
- Weed ~ (At least 1/4oz but if you play with the ratios I’m sure you could do less than that.)
So the first thing you want to do if you’re cooking with pot is to decarboxylate your bud! This is heating up the buds in order to allow our body to accept the thc/goodies. In order to do this I set my crockpot on low and put my dry buds straight into the pot alone. I let them sit there for 30 minutes and warm up.
You can also decarb your bud by sticking it on a pan in an oven set to 210° F for 20-30 minutes or so.
While this is happening you can go ahead and clarify your butter.While I was looking around for tips on making brownies I saw that clarified butter was the best thing to do. So all you have to do is take your butter and heat it in a sauce pan until it melts. After it’s all melted transfer that butter to a bowl, let it sit for 5 minutes and then skim off the foam on top, that’s it!
After your weed is decarbed you have to take it out and grind it up! You want to grind it up as fine as you can so it can be absorbed well! I used a coffee grinder to do this, but you can use whatever, just do your best!
After your decarbed bud is ground and your butter is clarified you should put them both into your crockpot and set it to low! Set it and forget it.~*~*~
This recipe calls for 6-12 hours of pot in the pot. Others tell you to leave it in there for 24 hours! (but nothing more because it can do bad stuff) I left mine in there for a total of 10 hours.
Now I know I said set it and forget it, but you should really check up on it and stir it occasionally. My method calls for no water, while researching I saw people said using water was an outdated technique, so I didn’t do it.
After 6-12 hours have passed you can strain your mixture. Mine was really dark. So place sevreal layers of cheesecloth over a bowl, and secure the ends with something, I used binder clips. Let the grounds sit on top for a little in order to have all the drops of oil come down.
After it’s cool, and ONLY after it’s cooled, you can squeeze the cheesecloth/grounds in your hands to get the last bits out. (I did this without waiting and my gosh, it was so hot)
I know it will look dark, you are kind of looking for a dark amber color. It will get lighter as the butter solidifies. So transfer your soup into a container to store in the fridge overnight.
The following morning you will have a giant block of cannabutter with some residual stuff on the bottom. I transferred mine into an air tight container.
I read that frozen cannabutter can keep well for 3 months or so.
You can use any boxed bronie mix. If it calls for oil then just melt down your butter and use the amount it calls for (or more if you want a more potent treat). Remember that you should set the oven temp to 325° and nothing higher, just cook it longer at this temp.
When a stick a fork/toothpick in and it comes out clean then your brownies are ready!
Well, that’s it. I wish you the best of luck, and if you do decide to try it out let me know how it goes!
Stay high, my friends.~*~*~~