Make Your Own WEED Butter
Read the full document before starting: 5 minutes
Equipment:
· French Press or crock pot depending on volume of butter / oil you are making.
· Cheesecloth to strain and squeeze butter / oil and remove flower material.
o 100 Micron Superbag – great option and less butter / oil is wasted since the there is not cloth to soak it up.
§ modernistpantry.com/products/superbag-100-micron
· Rubber Spatula
· Disposable Gloves
· A Joint ;)
Infusing: Making The Butter
· 8 grams of flower UNDECARBED for every (1 stick + 1 tbsp of butter)
o The extra 1 tablespoon helps with any loss in butter for moisture loss or loss while straining.
o Since this is shake and filled with seeds, you may have to increase flower depending on the potency of what you get.
o **USE SAME butter ratio, but increase flower content
Decarb: This Activates the THC
· Take flower material and wrap in tin foil
· Bake at 220 degrees F for 30 minutes
o Low and slow is the best****
· Take out of oven and leave wrapped in tin foil for 30 minutes before moving to next step.
Infusion: This incorporates the THC in the fat (I.e. Butter or Oil)
· Low and slow - we will list both techniques
Technique #1: French Press
Small Batch
Use for smaller batches – Up to 24 grams of herb
· Melt butter in microwave – 30 second increments – till melted
o Add the French Press
o Add Decarbed material
o Create a double boiler by using a heavy bottom high sided pot
o Boil water on Medium High heat for a minimum of 3 hours… longer the better
§ Continually add water to pot throughout process.
§ Use thermometer to check temp of butter. LOWER pot temp to reduce infusion temp. DO NOT go over 220 degrees F.
· Once time limit has been reached. Strain out material into cheese cloth or 100 micron Super Bag
· Squeeze with gloves as much butter or oil out as possible from material.
· Cool infused product in fridge over night.
o * You know you have a quality product when the butter is a LIME GREEN / LIGHT GREEN Color.
o If color is brown, then the temp you cooked on was too high.
2 options we have used:
https://www.amazon.com/gp/product/B01J4O0T4E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B01N4BEN06/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Color of butter you are looking for:
Technique #2: Crock Pot
Large batch
· Only use crock pot that has WARM setting in addition to Low, Medium, and High.
· It is worth the investment so in case you need to turn temp down, you have the ability and don’t burn your product.
· The method is easier in that you just have to stir the butter and herbs every 30 minutes and check temperature, but don’t have to be boiling a pot all day.
· Step 1: Add butter sliced into 1 inch pieces into crock pot. (1 stick + 1 tbsp) for every 8 grams to start. You can up the dose or lower the dose depending on your needs.
· Step 2: Add decarbed flower.
· Step 3: infuse on low heat, constantly checking temperature every 30 minutes.
o Do not go over the 220 degrees F.
· Use same process as French Press for after infusion
· Once time limit has been reached. Strain out material into cheese cloth or 100 micron Super Bag
· Squeeze with gloves as much butter or oil out as possible from material.
· Cool infused product in fridge over night.
o * You know you have a quality product when the butter is a LIME GREEN / LIGHT GREEN Color.
o If color is brown, then the temp you cooked on was too high.
Storage:
You can keep in airtight container in fridge or break down the butter in weighed increments and store in freezer. Take out of freezer and you have your perfect dose.
Recommendations
(as if you needed any)
· Start with small batch to figure out proper dose.
· Plan on at least 6 hours prep, decarb, and cook time for premium product.
· If there is any way you can sift the seeds out of the flower, the more accurate and consistent your dosing will be.