Thomas Davie
Bluelight Crew
Been collecting vaped bid since ~ October 5th. Have 40+ grams. Threw in an 1/8 of fresh CBD flower (had not been vaped). A Hamilton Beach 33861 flex slow cooker with locking lid was used.
1. 64 oz warm/hot water poured into slow cooker (about 1.9 litres)
2. Program set to high/8 hours
3. 1/2 lb salted butter added. Stirred once when all butter was melted
4. At 8 hours I’ll remove the stoneware insert and let it cool on the counter
5. Filter through a mesh metal filter into glass bowl.
6. Cool in fridge until solid then cut a small hole in corner and drain water out
7 a). Remove butter puck pieces and dry/clean up pieces/blot dry. Store in freezer until used.
7 b). If I’m not lazy I’ll repeat with the slow cooker again (cleaning up the butter by removing some more of the water soluble yuckies). It will also cut the amount of sodium in the butter each time I do a wash. Next time I’m just going to use ghee.
However it ends up, I’ll post a picture in here. I’ve used the slow cooker about 6 times before and the temperature is just slightly below boiling when set to high. I don’t expect a lot of evaporation b/c of the good seal.
Tom
update #1 - It worked, a couple of photo’s later tonight. I forgot about the butter/crap water mixture in the fridge overnight; which was a good thing b/c a nice solid slab of butter on top of the water. Using a cooking nail, I punctured the butter layer and drained out all the water. The slab of butter cracked and broke into 7-10 pieces. I put them on paper towels to blot them dry and then stuck them in the freezer. I’ll weigh them tonight and find out how much butter I’ve lost by not squeezing the cooked weed to express all the butter.
Going to try again this weekend but will use unsalted butter (I’ll figure out the amount later and make sure to write it down....figuring 1/4 lb) a weighed 1/4 oz of fresh flower, 2L of water and set it for 12 hours as soon as I wake up. Will have legal oil for comparison.
1. 64 oz warm/hot water poured into slow cooker (about 1.9 litres)
2. Program set to high/8 hours
3. 1/2 lb salted butter added. Stirred once when all butter was melted
4. At 8 hours I’ll remove the stoneware insert and let it cool on the counter
5. Filter through a mesh metal filter into glass bowl.
6. Cool in fridge until solid then cut a small hole in corner and drain water out
7 a). Remove butter puck pieces and dry/clean up pieces/blot dry. Store in freezer until used.
7 b). If I’m not lazy I’ll repeat with the slow cooker again (cleaning up the butter by removing some more of the water soluble yuckies). It will also cut the amount of sodium in the butter each time I do a wash. Next time I’m just going to use ghee.
However it ends up, I’ll post a picture in here. I’ve used the slow cooker about 6 times before and the temperature is just slightly below boiling when set to high. I don’t expect a lot of evaporation b/c of the good seal.
Tom
update #1 - It worked, a couple of photo’s later tonight. I forgot about the butter/crap water mixture in the fridge overnight; which was a good thing b/c a nice solid slab of butter on top of the water. Using a cooking nail, I punctured the butter layer and drained out all the water. The slab of butter cracked and broke into 7-10 pieces. I put them on paper towels to blot them dry and then stuck them in the freezer. I’ll weigh them tonight and find out how much butter I’ve lost by not squeezing the cooked weed to express all the butter.
Going to try again this weekend but will use unsalted butter (I’ll figure out the amount later and make sure to write it down....figuring 1/4 lb) a weighed 1/4 oz of fresh flower, 2L of water and set it for 12 hours as soon as I wake up. Will have legal oil for comparison.
Last edited: