need help with crockpot cannabutter

hi this is my first time making cannabutter I need to make sure that my batch of butter is extremely potent for medical reasons. I'm going to be using a brownie mix after I make the butter and I have a problem with the brownie mix. I'm not sure if I need to add the eggs and vegetable oil and the cannabutter? or do i substitute the vegetable oil for the cannabutter? I need these brownies as moist as they can be and to be able to freeze them. I'm at a 4700 feet altitude. somebody please help me. I'm going to start out with two ounces of trimmings 8 sticks of butter unsalted 2 & a half quarts of water in a crockpot on low. I want to cook it for 24 hours but I need to know how much water will cook off during this process and do I need to make sure the trimmings are completely covered in the water and butter during the cooking process?

We don't use water in our cannabutter but I have heard of putting a small amount in about halfway through to draw out the chlorophyll. We cook our cannabutter for 24 - 36 hours and then strain through a strainer lined with doubled cheesecloth and freeze until use. Another good tip is to always use a teaspoon or so of vegetable or olive oil per 1/2 cup of cannabutter as the process of making the cannabutter tends to make the butter a little "dry". We noticed this when making cookies in particular that would not stick together properly. Good Luck, Larry

I use water for my canna butter, It does not absorb any thc but seems to make things have a little more viscosity . You can reduce the butter amount and it will make the butter more potent, I do mine at a ratio of 1/4 oz of primo bud or 1/2 oz of sugar leaf or 1 oz of fan leaves per stick of butter. Those ratios will make POTENT butter. I would use caution with it... I sub the oil for the butter and I like to add extra butter to the mix too. I dont know about the altitude but a few extra minutes would prolly be sufficient . One quart of water would be enough, I do not measure it as it is not going to be in the final product, Just enough till it looks right, Like a dope leaf soup, I use the standard stove top and measure the temp of it , Two hours at less then 356 degrees F will work just fine, DO NOT GO OVER 356 F !! Slower times and less temperatures will extract the thc , just not as fast, I have not noticed any differences in potency between a batch cooked for 5 hours at 250 degrees and a batch at 325 for two hours but to each there own. I like to let the concoction cook at a low rolling boil. Wait till it looks done and dump it into a cloth lined bowl , " I use a hanes t shirt", squeeze the liquid out of the plant matter into the bowl when it is as hot as you can stand it on your hands, stick it into the fridge till the butter and water separates and the butter solidifies on top , i put a spoon hole into the butter and drain the water into a sink, scoup the butter into a container and either freeze or consume, Fresh butter in the fridge will last for a month or better, frozen indefinitely . Good Luck

Hi Earl What you want to do is decarb your trimmings first. This will activate the THC. You can do this by putting it in a turkey bag and laying flat on a cookie sheet. Press out all air and fold and tuck the open end under to hold in place. Put in cold oven and set to 225f. Set timer for 20 mins, up to 30 for fresh trim. When done, let cool completely and you are ready to make your butter. From there you can cook in crock pot with a WARM setting. LOW setting will be to hot - especially if you want such a long cook. Overnight is sufficient. I usually put on at bedtime and turn off in morning.

After you put your weed, butter, water in crockpot, seal tightly with foil. I have never noticed any loss of water this way. After it has cooled enough to touch in the morning, you can strain out your trimmings. Squeezing by hand in small amounts will give you back more of your butter, leaving less in the trimmings. After straining, put in fridge to solidify butter and then separate from water. Melt your butter back down, and add a couple teaspoons of soy lecithin, then pour into containers and freeze for later use or use immediately.

*for your brownies, I would use the butter when it is liquid, to be able to substitute it for the oil most box brownies call for. Brownies freeze very well so you should be able to store them for about 3 months in the freezer.

Hope this helps.

earlbuckey@att.net said:

hi this is my first time making cannabutter I need to make sure that my batch of butter is extremely potent for medical reasons. I'm going to be using a brownie mix after I make the butter and I have a problem with the brownie mix. I'm not sure if I need to add the eggs and vegetable oil and the cannabutter? or do i substitute the vegetable oil for the cannabutter? I need these brownies as moist as they can be and to be able to freeze them. I'm at a 4700 feet altitude. somebody please help me. I'm going to start out with two ounces of trimmings 8 sticks of butter unsalted 2 & a half quarts of water in a crockpot on low. I want to cook it for 24 hours but I need to know how much water will cook off during this process and do I need to make sure the trimmings are completely covered in the water and butter during the cooking process?

Click to expand...

https://www.rollitup.org/cooking-cannabis/402546-crock-pot-cannabutter-dummies.html

I use this recipe for cannabutter, and I will frequently add more water throughout the cooking process, just so I don't forget about my project, and burn it.

When you have made your cannabutter, you will substitute the cannabutter for any oil or butter called for in your recipe.

A little tip I just learned, for those of you using water to make your cannabutter: When you are at the final "squeezing the soggy buds in the cheesecloth stage", you can pour a coupla cups of boiling water over the bud/cloth (which is resting in the strainer) and get those *last* few drops of oil out.