1. Use a good accurate thermometer. Tayler makes a little digital thermometer for about $10.00. It’s good to about 0.1 degrees.

2. Bring the butter to a boil slowly, very slowly. The butter will boil over very easy. Some very strange thermal process can throw everything out of whack if you don’t watch things. The water will slowly boil off leaving only animal fat. When the amount of water gets real low, the hot oil of the butter fat starts reacting with what water is left causing the mixture to boil ovre, vary easy, and go all over the stove. This is a perfect situation to start a greese fire. SO DON’T LET IT BOIL OVER UNDER ANY CIRCOMSTANCES.

3. When the boiling starts to settle down, this means that all the water is gone. Since water boils at 212 degrees, the temperature has been held down to 212 degrees by the evaporation of the water. Now that the water is gone, there is nothing holding the temperature down. So the temperature will begin to rise. Now you must be very careful, and watch the mixture carefully, and start taking the temperature. You want to turn the flame down so that the temperature only goes up to the range of 300 – 330 degrees. If you toke up on some real good bud, and fall asleep, you may wake up to a kitchen fire. DO NOT LET THE TEMPERATURE GO ABOVE 350 DEGREES! An oil fire can result. So be very careful at this point. If you screw up some very bad things can happen here so be very careful.

4. After 3 hours, turn off the stove, and poor through a paper towel, or coffee filter. This is when things can get messy and burns can happen, so be careful. You need a good big collinder to hold the paper towel or filter. You need to be able to sit the collinder up on something such that the fluid that passes through can drip into a container of some sort. Remember, this contaner is going to get very hot with all this 300 degree cannabutter into it. Certain plastic containers work ok, but choose carefully. The container chosen must have a lid that seals real well. THe collindar must be able to tollerate the heat for a little while.

5. Let cool on the counter top. Place the top on quickly, as things cool a vaccume can form helping to seal the lid, and vaccume packed for long term storage.

6. Store in the freezer. Here the cannabutter turns into a plastic like substance, and it will keep forever. It will even shatter on impact, very strange. Then it mealts and you have a buttery mess.

7. Let’s face it CANNABUTTER TASTES HIDIOUS! It can be God Awfale. One real good way to enjoy cannabutter is to put it on something that would normally need butter, like a baked potato. However you use cannabutter, and sell the concocktion with a bit of real butter. It really works. You can’t taste the cannabutter at all.

FUTURE STUDIES:

1 Lbs Butter.

1-2 Oz of (bud, trimmings, stems, seeds, logs, what not) All finely ground up as fine as you can get it. You can add more if you want. I don’t know when saturation occures. That would be another line of experimentation.

Heat together for 6 hours at a temperature greater than 300 degrees. I did 320 and the results were good. At 250 degrees the same stuff was not very strong at all.

Pour through a filter to filter out the vegitable mater. It will be a dark burnt color.

Let cool. The canibutter will be a dark military olive green in color.

So some further experimentation is in order here. 250 is not good, and 320 is good. I’m thinking that different highs can be obtained, by heating canibutter to certain temperatures, thus yealding different species of Cannabinoides that may have different effects. This might be useful for pain sufferers can zero in to the species of Canabinoides that best releaves their pain. Also how long do you have to cook the bud? is 1 hour good? Maybe 6 hours is not good enough? Maybe 10 hours is better? I’m not certain here. I know 6 hours is good.
Dang experimenting can be fun.

Thanks so much!

The result was a darker green cannabutter. The high came on very fast, less than 15 minutes after eating) and a strong heavy drunken like high lasted for 24 hours and longer. It was almost too much. It took less than a table spoon to get kick ass results. It seemed to be an order of magnitude stronger than even a joint of medium bud. I typically don’t like to get totally hammered so I tended to share this with a lot of friends and warned them first. Everybody loved it. The taste was absolutely hidious. But it did blend well with dinner. If you mix it in with regular butter on a potato, you can’t taste it at all. I then tried a different aproach. I used a larger pot filled with 4 cups of water. I brought the water to a light boil.

Then dropped the butter in, and then the ground pot. I boiled for 3 hours with the mixture never getting hotter than 212. I then strained, and poured into a similar cooking pot. Then let solidified, and used a spoon to pop the disk of cannabutter off the top of the water. Then remealted into a jar. The cannabutter was a florescent green color, and tasted like butter and something ickey. The result was a more subtle high. It took well over an hour to come on to it. But the high peaked fairly well at 5 hours. The high was good for the tea spoon I ate. I’m wondering if different temperatures yeald different highs?

I would say one cookie should do it. You should eat like between .4 and 1.5 of a gram to get nice. If you make 60 cookies out of three sticks, then one cookie should get you stoned.