Rosin infused butter

S

Stomate

Active Member
So my plan was to decarb some freshly pressed rosin and make carts out it but it’s much darker than the previously pressed batch. Now I’m thinking that I’ll use what’s decarbing now in some butter and take my first batch of rosin and make the carts from that. My question is- is it as simple as melting some butter and mixing in the already decarbed rosin?
Also, how does it work for dosing?
 
Vegs

Vegs

Well-Known Member
Stomate said:
So my plan was to decarb some freshly pressed rosin and make carts out it but it’s much darker than the previously pressed batch. Now I’m thinking that I’ll use what’s decarbing now in some butter and take my first batch of rosin and make the carts from that. My question is- is it as simple as melting some butter and mixing in the already decarbed rosin?
Also, how does it work for dosing?
Click to expand...
Infusing rosin into butter entails adding the heated rosin with melted butter, adding sunflower oil or another emulsifier in a food processor, pulsing all the ingredients for about 15 to 20 seconds to emulsify, place into a dish you can cover, and place into the oven at 250-degrees Fahrenheit for two hours. This is what infuses the ingredients.
 
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