StockpotSmoker

Hello I read Probably 50% of that cannabutter post. And it got me thinkin. Do you have to cook out all the water? Couldn't you cook out half of the water then let it cool in the fridge? Since butter is a type of fat, it will solidify once it cools down. Couldn't I just skim the solidified butter off the top of the water? wouldn't I get the same results?

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bluecheese

You don't even hafta "skim" the butter as it will harden, leaving the excess water below it. Just refrigerate and the butter will harden.

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cheese

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zachmovieman

what if i froze it would that make it happen quicker, and how can i tell when most of the waters evaporated?

StockpotSmoker

I personally think that if you cook it for 45 minutes to 1 1/2 hours then cool it you'll be fine. However do not cool it in the freezer you want all the fat to pool on top, Putting it in the freezer will cool it down to quickly then you'll have to do some scrapping, to get back all your precious cannabutter.
Someone correct me if I'm wrong.

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lil_gotti

The attachment I added is of my cannabutter. Wish I had a better pic, but thats it. I strained all the excess off into the blue cereal bowl. After about 24 hours in the fridge I had a close to 1/2 inch green saucer. As Blue said, no skimming, the water will be below the cannabutter disk.

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StockpotSmoker

how long did you cook it? 2 - 4 hours? or 45 minutes to an hour?

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KarmasPayment

Lil Gotti, awesome picture man. And yes stockpotsmoker, you do not need to let all the water out. I don't let much out to be honest. I often use a lid. You can let a little to a lot escape. It's just the less of liquid there is, the quicker it will solidfy. But if you got 24 hrs, you shouldn't worry about evaporation. Cooking time, all depends on your mood. If you keep the lid on you can let it slow cook all day. Thanks for the good questions and even better answers.

KP

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