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I've done several experiment relating to Cannibutter and several edibles and I would like to share my conclusion:
The best way to cook up your cannibutter
One of the biggest problems in cooking up your cannibutter is contacting the pan and the buds directly. Sadly, this burns off a good portion of the material that you actually want. Way to much of the tasty stuff is released into the air as opposed to the into the butter.
You don't want to:
- Burn the bud
- Have to much excess green
- (in some cases) A large amount of smell
SO....
What you'll need:
- 1 stick of butter (unsalted)
- 1/4oz of you favorite green substance (I used a male plant for this the first time)
- A stove
- A small pot
- 4 cups of water
- A grinder of some sort
- A fridge and a plastic container (something that can hold AT LEAST 4 cups
Take 4 cups of water and bring it to a boil
Then throw your stick of butter into the water
POWDER your greens (finer the better)
Throw in but NOT at boiling point. You don't want it to froth over or the top layer of the butter to be disturbed to much.
Let simmer on low for 30 min. and then let sit for 5-10.
NOW...
Take the mixture and pour into your container of choice. Place your container into the fridge or freezer and let sit for another 30 min. or so.
At this point the butter will rise to the top as it cools, the green remnants will lay on the bottom and the water will separate them. Once the butter is solid enough you will have a literal block of cannibutter and very little of it will have green if any. This method is also perfect for those who would like to minimize the smell. The butter IS STRONG and will knock you on your ass. All i used was a male plant for the first batch and produced the best brownies ive ever had.
Try it out. Share your results. I promise you wont be disappointed.
