SnidelyWhiplash
Well-Known Member
]@SnidelyWhiplash
When you added water to your butter mix, it separated right out? I don't know what my problem is with making cannabutter, but I haven't had a successful run yet. I used the MB machine this time. I put in 1 1/2 oz. of good quality, decarbed trim, 1 lb. of butter, 1 T. lecithin and 2 cups of water. Processed it for 5 hours on 160. And ended up with 3 cups of a sort of whipped butter once I strained out the matter. Since there were only 2 c. of butter to start with, there is obviously some water in there. Not one drop separated out though.
I haven't tried it in anything yet. I did taste it and it tasted good. I'm just not sure wtf I did wrong. And I have to figure out how to use this in a recipe....
Don't chuck your water/butter... Shit, make icecubes if you don't know what to do with it yet, then drop those fuckers in pancakes, brownies, cookies etc.
Ok, so I heard back from them. That is the exact reason they dont recommend using water. Because the immersion blender is so baddass powerful that it essentially makes an emulsion. I.E. your butter will not separate easily, you will lose product in the water.
Cocoa butter solved this problem. But it still lost some oil in the water. That's why I rec pouring it though the bubble bag after refrigerating. Then lay out the sludge in a glass pan in front of a fan for a day to dry it out. AND - SOAK YOUR HANDS AND FEET IN THE REMAINING WATER - BOMB ASS MUSCLE RELAXER.
The batch I made was stronger then conceivable. It works. I had one friend, veteran stoner, ate 2 nibbles of the chocolate and he was unable to speak clearly. Literally fucking too strong for anyones good im gonna melt em down and dilute to normal levels. Also I ran it for 8 hours at 180, and to be honest its nauseatingly strong. I theorize its from the long slow cook, essentially decarboxolating the herb further. But my theory is also that quicker, lower temperature cooks are better medicine and more pleasant.
I think I have finally achieved my goal of understanding strength to the highest degree possible without any solvents. Now its time to focus on making it feel as good as possible.
I am curious if chocolate THIS strong has healing effects like RSO. I mean, I really cant imagine it feeling much stronger...
(recipe was 2 cups water, 1/2 cup cocoa butter, 14 grams herb, TBSP lecithin, ran 8 hours on 180)
As fun as this all is, so far my favorite high from edibles has come from the recipe on newcure.org. Just a couple tablespoons of glycerine and 1/2oz of herb in a jar cooked at 165 for 8 hours. Not as strong but hella pleasant. You eat the whole herb, everything. Just my 2 cents. I theorize that of course the 2 cups to a ounce/2 ounces will have a similar effect, though after that positive experience, I hate to remove the herb. I think ill do 1 ounce, 2 cups of glycerine, but not throw away the herb. Ill set it aside (in the fridge) with a few tablespoons of the finished glycerine and eat that similarly. Plus have the tincture.
My body tells me that's the real medicine, sans juicing, which is what this plant was fucking created for.
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