Carrie
Active Member
- Joined
- Mar 18, 2008
- Messages
- 34
- Reaction score
- 80
Ghee(Clarified butter)
This will stop your butter from going rancid if you don't have a fridge to store it in. It will also have a butterscotch flavour.
Heat 1 lb of butter slowly. Bring it to a boil and remove the froth from the top and discard it. Carry on until it stops frothing.
Your ghee is now ready to add the ganja using the same amounts as cannabutters recipes. If using hash, firstly heat it ina bowl over low heat. When it is warmed through it should crumble into a fine powder. Hash will dissolve quicker than grass so stir it into the ghee on low heat for about 15 minutes,then strain and store.
PREPARATION:
Method #1- Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature(hot enough to boil the butter) A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in refrigerator for best results.
Method #2- Use a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.
(cleaning of the wok-Place a handful of salt and a little oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan.)
Melt 0.5-1 kg butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let stand for about 5 minutes during which the white particles will sink to the bottom. When they have settled, pour the ghee into a jar.
For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavour. The color of the ghee should be slightly darker than gold.
If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
This will stop your butter from going rancid if you don't have a fridge to store it in. It will also have a butterscotch flavour.
Heat 1 lb of butter slowly. Bring it to a boil and remove the froth from the top and discard it. Carry on until it stops frothing.
Your ghee is now ready to add the ganja using the same amounts as cannabutters recipes. If using hash, firstly heat it ina bowl over low heat. When it is warmed through it should crumble into a fine powder. Hash will dissolve quicker than grass so stir it into the ghee on low heat for about 15 minutes,then strain and store.
PREPARATION:
Method #1- Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature(hot enough to boil the butter) A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in refrigerator for best results.
Method #2- Use a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.
(cleaning of the wok-Place a handful of salt and a little oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan.)
Melt 0.5-1 kg butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let stand for about 5 minutes during which the white particles will sink to the bottom. When they have settled, pour the ghee into a jar.
For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavour. The color of the ghee should be slightly darker than gold.
If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
