Club 600

For 300 grams trim I use about 3 glugs around the pan of liquid lecithin. But I don't use it until after the cooking process, when you are melting the butter back down...

I don't think there would be a difference with the gas oven, but you can add a couple minutes to the time to compensate if you want. Yes, use dried trim. If using a crock pot, it needs to have a warm setting, not just low and high. Low is too hot and could burn your butter. If you don't have one with a warm setting you can do in oven at 185f overnight.

After your decarbed trim has cooled...for 300 grams trim, I use



Melt 16 sticks butter in crock pot insert. Add your 300 grams and stir well until all coated. Add enough water to cover by an inch. Seal tightly with foil and put in oven set at 185f, or crock pot with warm setting. I put it in before I go to bed around 10 or 11, then shut it off when I get up around 7. Let cool a couple hours, or until cool enough to handle, but not too long.


Set up a collander over a big pot, or use a pasta pot with a steamer insert, Line the collander/strainer with several layers of cheesecloth. I squeeze the butter out in small handfuls as you will get more butter back out of the trim than doing it all at once. Just put the handful into a big ziploc (i will tell you what to do with it later after you squeeze all the butter you can out of it. Do this until you get down to the last couple of handfuls, then you can pour the rest into the cheesecloth. Gather the corners up and squeeze the hell out of it. You can just put it in the ziploc when done.


Now is when you take the pot of butter/water and stick it in the fridge. When solid, take several layers of paper towels and lay on counter, have a couple more handy. Run a knife around the edge of your pan to loosen the butter. Carefully tip the pan over the sink with your hand on top of the butter to catch it - the water will come gushing out lol - drain as much as you can out of the pan and remove the butter block, lay it down on the paper towels with the side that was toward the water on the towels. Take your other paper towels and push and blot any excess water off the butter block.


Using a sharp knife, cut the butter into smaller pieces for easier melting and add to dry pot, melt over med-low heat. (This butter is strong enough that I add 4 more sticks of butter here) As it is melting add your liquid lecithin, about 2 to 3 glugs around the pan. You can make it without, but you will def notice the difference. The lecithin is the key to the magic kingdom You can find it at any health food store or larger grocery stores' health food isle.


When all melted down, pour into containers and put in freezer. Take out and use as wanted.


For the stuff in the ziploc, keep it in the freezer until you want to use it and take out as much as you need at a time. You can use it to make milk or cream. Just take some and make a cheesecloth bundle and soak it in the milk or cream over low heat. DO NOT LET BOIL. I let it simmer for an hour and shut it off. Then just squeeze as much milk/cream out as you can and toss it. You can use the milk or cream to make hot chocolate, mac and cheese, ice cream, etc

Let me know if you do the dry ice hash and I will show you how to utilize that​