Not yet. Have mini crockpot, lb unsalted butter, almost_emphasized text_ oz dry trim, wooden spoon. I’m wondering how sweet it’ll smell while brewing 
@SmoknGranny it will make the whole house smell lol! But you have everything you need, except for cheese cloth.
Lol. I forgot to mention that plus large strainer and bowl. Thanks for the info re: aroma. Guess I’ll cook in my bathroom with an open window. Good thing my neighbor isn’t harvesting his corn yet!!!
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@ktreez420 well uh…:sticking finger up nose pretending she knows what she is talking about: ermmmm…I dunno what would you suggest I use?? Either bud or trimmings I guess…
@SmoknGranny I heard of using a crock pot but I get a double boiler going and boil butter with a cheese cloth weed ball in it for at least 6 hours. Just make sure to turn every 15 mins so it won’t burn. The butter should turn really green. Put in the fridge. All the solids will go to the top. you want those. Break a hole and pour the liquid out. And cook with it like normal butter.
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I recommend trimmings, because you can smoke your buds!!
What you’ll need:
- Trimming
- 1 lb of butter (4 sticks)
- cheese cloth for straining
- water
- crock pot
My procedure goes like this;
-
Freeze trimming for at least 24 hours. I personally put my trimmings into the freezer as soon as I’m done the trimming process.
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Put butter into crock-pot and turn the crock pot on to the low setting.
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Add 2 cups of water to the crock-pot. This is to make sure the butter never gets over heated and helps to evenly cook with the plant material. The butter and water will separate once they cool.
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Add trimmings to the butter once the butter is melted. Stir well.
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Let sit in the crock-pot for at least 10 hours. I usually do a 12-18 hour cook in the crock-pot (I start it mid-day, and then the next day when I wake up I will strain the trimming from the butter and put into the refrigerator). Make sure to stir occasionally!
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Strain the butter from the trimmings. Use cheese cloth for this, and make sure to fold it over itself a couple times to make sure you have a good strainer! I strain the butter directly into a mason jar, then into the refrigerator. This way, it is measured in the jar, and easy to open and use.
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Sit in the refrigerator until the butter has hardened and the butter and water will have separated from each other. Now you can just dump the water out and the butter will be left behind!
And there you go, there’s my procedure for how I make my cannabutter. This same procedure works great for buds and concentrates as well. No need to decarb your weed if you do it this way.
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@Carnako I don’t recommend the double boiler method to someone who is trying to make canna butter for the first time. It’s too easy to ruin that way. Plus, you don’t actually have control of the temperature when using a double boiler. With a crock pot, the temp sits at 210F the entire time, which is perfect for weed.
Also, if doing it your way @Carnako, you would have to decarb your weed in the oven first. Making it more time consuming and hands on. Crock-pot is basically set it and forget it. That’s why I recommend it to most people.
And no offense, but putting a weed ball into the butter isn’t the most efficient way to maximize the THC infusion that we’re going for when we make cannabutter.
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Thanks. Better butter crockpot recipe. Guess I won’t be drying next trim. PS Are we hi jacking?
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@ktreez420 you are AWESOME! Thanks for the recipe. I am saving this one for sure. IF and WHEN I manage to have any trimmings this is going to be my next project 
Now…not to sound like a complete noob, but what do you consider the trimmings? Like the stuff you trim off at harvest time?
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Hi jacking? No, not at all, although I do find being Hi is preferable to being jacked 
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As long as you’re happy I’m happy 
we DO go off track on your post from time to time. BUT 
how much we’re learning!!! And not to mention all the giggles and snorts, Dependos, whips and chains and paddles 
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@ktreez420 wow I had no idea any of that. I’ve only made butter a handful of times. I don’t know how to decarb. And as far as potency or efficiency, I use a half oz of Danks to make enough butter for a single box of brownies. No clue if any of that is good or not. I just kinda followed a YouTube video and the product got me high so I kept with it
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I’m using leaves, twigs etc from pruning. Nothing too yellow or brown. Different folks use different things. Me personally am not going to waste anything from harvest other than the roots. And that’s just because I don’t know how to get rid of the dirt taste
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Any good trim. So, flower of course. Discard fan leaves. Or use them in salad. We do. Sugar leaves and popcorn buds are perfect. I can’t bring myself to use the sugar leaves for anything but rolling doobies though. My trim is mighty tasty mid day and POTENT.
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Ok 'nother stupit question…just what are sugar leaves. I see that label thrown around and am not sure what they are lol I know I know I am pathetic. 
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You are NOT pathetic! In fact everyone is enjoying your presence immensely (if I might presume on everyone lol). So ask away.
Sugar leaves are the ones that are tight up in the maturing buds and get all frosty with trichomes and can be pretty kick a$$ looks like powdered sugar.
I don’t know if you can see it all that well, but from my last White Widow photo period. Usually the sugar leaves will be removed before drying although sometimes it’s easier after.
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YAY! @Myfriendis410 you have just answered a very nagging question for me thank you sooooooo much!!!
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Don’t feel bad about the sugar leaves thing @rodri59. I didn’t know until I started reading these forums back in May! I had to google it, LOL
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Me too. There’s a lot of jargon that gets thrown around. You’ll sound like an old time pot grower in no time lol.
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