Didn't take the time to read through every post in this thread, but here's what I used to do when I had ready access to cheap (ie free) dank.
I'd take around 5 grams of the dank, break it up into shake and throw it in a pot with some water. I'd then add a half a stick of butter and let the mixture simmer for 2 hours or so, stirring often. After the two hours, I'd dump the entire contents through cheesecloth or something of the like to filter out the plant matter, then put the remaining water+butter mixture in the freezer for a while.
After an hour or so, the butter would be hardened on top of the water, and I'd just scrape the butter off. I'd use this butter as you would normally in a batch of single-serving stove-top macaroni and cheese (the smaller box of Kraft Mac+Cheese that calls for half a stick of butter).
Normally couldn't finish the whole box by myself so I'd let my dogs finish the bit that was left (these were small, annoying little dogs), and let me tell you, besides being stoned out of my mind until halfway through the next day, the dogs wouldn't be a bother for the rest of the night.
~Treeburner