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Thread: Canna Butter 101

  1. #161

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    I would just like to ask how much water are we talking about 50% of the whole mass or ?

    And also I was wondering at what heat I will be cooking on for 8 hours, 200 C ?


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  3. #162

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    Quote Originally Posted by Troko View Post
    I would just like to ask how much water are we talking about 50% of the whole mass or ?

    And also I was wondering at what heat I will be cooking on for 8 hours, 200 C ?


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    the water isjust to prevent the butter burning! i added about 300ml every hour just to keep it topped up, once you strain (get rubber gloves) the butter rises to the top n hardens after you leave it in the fridge for a few hours, stab a hoke top n bottom in the butter n pour the water out. as for time, i simmered for 8 hours! not boiled.
    skin it roll it lick it twist it.


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  5. #163

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    Default Canna Butter 101

    Can you mix in regular old fan leaves or is it a complete no go? On the lookout to see if there's anything I can do with fan leaves I'm taking off during flowering



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  7. #164

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    Need to try this.
    Got about 4oz of decent trim just sitting there,
    looks like I'll be making some canna-butter today

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  9. #165

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    4 ounce of trim went into this. Thanks for the guide, appreciated



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  11. #166

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    Quote Originally Posted by kudos View Post


    4 ounce of trim went into this. Thanks for the guide, appreciated


    Yummy yummy

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  13. #167

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    Quote Originally Posted by kudos View Post


    4 ounce of trim went into this. Thanks for the guide, appreciated


    Looks delicious!

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  15. #168

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    Interested in trying this - but I've seen a lot of people cook the herb for usually 30/40 min before putting it in the slow cooker?

    Lastly what temp are you putting the slow cooker on? Thanks


    Quote Originally Posted by baza View Post
    Top post.... I can see it working really well.

    I make my cannabutter in a slow cooker.
    I use roughly the same ammounts (4oz of quality dried trim n airy bud and 500g of butter) and a little water.
    I dry my trim for a few weeks before i make it and it then put evetyhing in the slow cooker at the same time and let it simmer for a few hours.
    After straining and chilling we end up with the same stuff.

    Some of the resulting shortbread biscuits i made took out everyone that tried them. some said they still felt it the next day for a few hours..
    Ive probably made a couple of hundred over the months and people still ask me in the pub when i will be cooking again.

    Im due to make some as soon as i can be bothered. wife evn got me proper butter today so maybee ill do a similar post.
    then again, after a few Js i probably wont be bothered

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  17. #169

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    You making me hungry. Yummy!

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