Crock Cannabutter Question

4oz shake, 2lb butter, 2cups water in my crockpot on low.

just put this together. wondering if there's any specific tips, or anything i'm missing. i'm an average smoker who came across about 2lbs of shake and a pound of stem. figured i'de buy a bunch of baking mixes and such and try this out.

I just finished mine.
I'd add alittle more water like 2cups.
kick the crock pot up to hi for 1 hour then place it on low for 3-6 hrs coverd and stir every once in awhile.
Do you have cheese cloth??

turning it on high now and adding 2 cups. hone hour in, i'm staying up with it to stir. 1230am now. no cheese cloth. just have white cofffee filters...

something to keep in mind: the longer the simmer, the stronger the butter. Go a day or two if you can stand the fact that your house will reek. Happy cooking.

biggest worry is work on monday. want enough time for the house to air out a little as i'm in a small place. have windows open as it is with fan in as exhaust system. i also live in canada, and it's bloody cold out tonight lol

averagesmok3rXD said:

biggest worry is work on monday. want enough time for the house to air out a little as i'm in a small place. have windows open as it is with fan in as exhaust system. i also live in canada, and it's bloody cold out tonight lol

Click to expand...

Everyone does it a little different. I leave mine on low for about 24 hours, but 8-12 should make some killer butter.

i do not mess with water.... i put 4 pounds of butter in crock pot on low...after 2 hours i move heat setting to keep warm... when butter is liquid .. i skim off the white foam...and turn crock pot off...after 6 hours or longer the butter rehardens... i then turn crock pot on low...after 2 hours i adjust setting to keep warm..skim off the white foam again... i then cool..and repeat process....after the third skim and crock pot on low... i add 4-5 ounces of ground up shake /bud... let that simmer on low for couple hours and let cool and re harden..then reheat, stir and repeat cooling and hardening process.... after the 3rd heat/cool/stir... i drain butter using a fine mesh strainer when it is hot into glassware with a lid and then put in the fridge.. very simple