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420 Definitions |
| Marijuana
Butter
- Serious Cannabutter 2 |
How to
make a quantity of marijuana butter.
1 bag of shake (roughly 1/2 pound - 1
pound)
Large cooking/stock pot (mine is a 4
gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic rubber bands
empty plastic containers with lids
(ice-cream pails or large Tupperware
work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best leaf
you can find. The more potent the shake,
the more potent the butter.
Step 1: Put your 5 pounds of
butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry
shake (try to sift out any stalks
or foreign matter.)
Step 3: Fill the pot with cold water
leaving about 4 inches at the top
for stirring.
Step 4: Set your stove element to med
heat, leaving a slight crack open
on the lid for steam to escape. Once the
mixture comes to a boil, turn the heat
down to low and simmer for at least 5
hours. (You can do it for longer, but 5
hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon
occasionally.
Step 6: Take it off the element and let
it cool for a while. (Note: you
only want to cool it as much as you'll
need to be able to handle it
with gloves, the hotter it is, the
easier it is to squeeze the butter out
of the leaf.)
Step 7: Cut yourself some squares of
cheesecloth and spread out your plastic
containers. Put the cloth pieces over
each container and secure it with the
elastic bands. (I usually double up each
bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and
scoop out some of the green
mixture onto the cloth. Keep pouring
until you get close (about 6") to the
top of the container. Then take the
cheesecloth off and squeeze into the
container as hard as you can to get the
most butter out of the mix. Repeat into
all containers until all of your green
stew is out of the stock pot and
squeezed into the containers. *Note:
most of the butter is saturated into the
leaves and that's the part you want to
ensure gets totally squeezed out of the
mixture and into your containers.
Step 9: Put the lids on your filled
containers and place them on a
level surface in your freezer.
Step 10: After about 5 hours, the butter
will solidify and some of the
water will turn to ice. Take each
container one by one over to the
sink, take off the lid, and with one
hand supporting the ice block, turn
container upside down and release. Some
water will come pouring out, and the ice
just needs to be scraped away from the
main butter
block. You should be left with a smooth,
round slab of light green
butter.
Step 11: I store my butter in empty
margarine containers in the fridge. If
you've got lots, you can put the butter
back in the freezer and take it out as
needed. Or you can share it with your
friends.
You can use this
butter just as you would regular butter
in any baking
recipe. Simply substitute the butter
your recipe calls for with your
special butter.
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