Well I made a batch of Bhang for mom using the Magic Butter machine.
Based on how I make it on the stove, I went with 220f and 2 hrs. I filled to max line with half & half, actually ran out and added milk. Sprinkled some cinnamon, nutmeg, maple syrup, and a dash of vanilla extract.
Used a 1 gal freezer bag of trim. No idea on the weight, and it wasn't full. This is about 1/2 the normal amount of trim I use.
Fell asleep, so I didn't get back to it when it was warm. But that made straining easier. That being said, while the strainer is awesome and allows no material through, it would take a week & a day to get all the liquid out. I switched to pouring some into cheese cloth and spinning it tight and squeezing it all out.
It's now on the cleaning cycle, directions there are simple enough.
Hopefully in a day or two I can tell ya how it came out. I haven't actually tasted it, I'll try less than a spoonful myself, but I'll give mom a couple to a few ounces later too.
Overall I think it's a nice unit and will work fine. I just need to get used to it for proper amounts.
)
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