Wet trim/blanching cannabutter method

beornn;3294984 said:

As promised in another thread, here's my take on making cannabutter. I employ a lot of what can easily be found in all the other various threads on this, but I do use a few other tricks that I haven't seen anywhere else that really cater to my tastes when it comes to edibles. That is, when I eat an edible I'd rather taste everything but cannabis in what I'm eating as it's a rather big turnoff for me personally, so I thought I'd share with everyone.

So we'll start off with some freshly harvested wet trim that was frozen for a few days until I found the time to do this. Just to echo what's already been stated before, it's perfectly fine to freeze your trim for this purpose.

Utensils used:

Stockpot, large
Chinacap w/wooden pestle
Food dehydrator
Cheesecloth
Scale
French coffee press
Silicon molds

Using a large stockpot, bring enough water to boil to completely submerge our material.

Once your water is at a rolling boil lets drop the trim right in. Make sure everything is covered, but don't mix too much. Cook for three minutes.

Drain your blanched trim into the chinacap into your sink.

While this is draining (notice the green water draining off, the whole purpose of blanching is to rid ourselves of as much chlorophyll as possible. This is where most of the undesirable flavor comes from) pour some cold water from your faucet into your stockpot. This serves two purposes; it'll allow you to get the remaining leaves loose from the sides of your stockpot, and it will shock the trim that's draining in your chinacap. Pour it into your chinacap, clean the stockpot and set aside for now.

I want to mention here that your trichomes will still be clearly visible on your trim, further illustrating that they're not water soluble and are perfectly safe to blanch.

Using your pestle, press as much water out of your trim as you can.

Now we need to get that trim dry so we can decarb. I use a food dehydrator to speed things up a bit, but you can simply spread it out on a cookie sheet and leave it out overnight to dry naturally as well. I use a bit of cheesecloth to ensure none of the leaves fall between the layers of my dehydrator.

Dehydrate till your trim is dry. Usually takes mine around an hour or so. Take your trim and place it on a cookie sheet lined with foil, cover, and decarb in your oven for 40 minutes at 240 degrees Fahrenheit. This activates your medicine so we can finally infuse our butter.

After decarbing, fill your stockpot again with water and cook over medium heat. Take your French press and place one pound of unsalted butter into it, place the lid on it, and place the press into your stockpot. Melt the butter and ensure there is enough water to reach the butter line on your press.

I have larfy bud in my trim so I typically use an ounce of my product for this purpose. If only using trim I'd recommend using around 1.5oz per pound of butter. Weigh out your trim, place it into your butter and depress the plunger until all the trim is completely submerged in the butter.

Place this back into your par-boiling water and let it steep for 3 hours, making sure you top your water off just enough to keep that water line level with the butter in your French press. After we've allowed the trim to steep in the butter for the allotted time remove the press from the water and dry the outside with a towel (this is so we don't drip water into our molds). Go ahead and pour your butter into the silicon molds.

Most French presses will not allow their plungers to completely reach the bottom, so in order to get that last little bit of butter out we'll use the chinacap again. Drop your saturated trim into the chinacap over a container that you'll be using to catch the last bit of butter. Place this along with your molds into your refrigerator and allow to set.

Finally you're able to pop out your butter and store it until you're ready to use in whatever recipe you see fit. I typically store mine in freezer bags in the freezer but it will keep in your refrigerator safely for a few days.

And that's it really. I know it seems like a long process but it's really only a couple extra steps on an already established procedure. I just like how it really allows you to be creative in what you make with it in that there's virtually no taste or smell of cannabis, almost like a stealth edible, without having any sort of discernible effect on the potency of your butter. Bon appetit!

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