Mattplusness
Well-Known Member
do you think it would be easy with a syringe and having the cannabutter still in a liquid state? Then you could put em in the freezer after filled
homemade pot pills/capsules
- Thread starter hungryman1986
- Start date
Leilani Garden
Well-Known Member
I don't think you need to bother wtih the freezer, unless it does something to the cannabis; butter keeps for so much longer than most people realize. I even keep a stick out on the counter so that I've always got soft butter (nothing worse than tearing up a good loaf of bread with hard butter). I think you'd be fine with just refrigerating what you've got.
Let me know how it turns out. I'm an alchemist at heart, and these cooking threads are now my new favorite hang-out area here.
diggitydank420
Well-Known Member
I don't think you need to bother wtih the freezer, unless it does something to the cannabis; butter keeps for so much longer than most people realize. I even keep a stick out on the counter so that I've always got soft butter (nothing worse than tearing up a good loaf of bread with hard butter). I think you'd be fine with just refrigerating what you've got.
Let me know how it turns out. I'm an alchemist at heart, and these cooking threads are now my new favorite hang-out area here.
Yes, butter does keep for quite a while. So long as it is saltedbutter, unsalted will spoil very quickly outside the fridge.
Gravtronics
Active Member
sounds amazing def need to get me some caps
Secret Grower
Active Member
I just made a batch with some hindu kush.
I ate two of them and of course had to lick the bowl and utensils
, I'll keep you posted.
I ate two of them and of course had to lick the bowl and utensils
, I'll keep you posted.Secret Grower
Active Member
Well I tried 3 pills which worked out just fine for smoking bongs all day. I was really buzzed but not too stoned, like I wanted to be.
I will take more today and see if it is any better.
I will take more today and see if it is any better.
Leilani Garden
Well-Known Member
I use unsalted butter all the time and leave it out on the counter. I know that salt's a preservative, but fat is just fat, right? All I know is I don't see much at all in the way of rancid butter . . . unless, gross, I find a stick, or worse, a box of four sticks, stuck behind some of the junk on my counters.
Anyway, yes, salted would probably be better as far as preserving, but a lot of recipes call for unsalted butter, so that is what I always buy. And hardly ever does it go bad on me.
Similar threads
