Y’all seemed pretty into it, so I felt that I owed y’all the update. [This](https://weedmaps.com/learn/products-and-how-to-consume/slow-cooker-cannabutter) is roughly the instructions that I followed. I did 3.5 pounds of butter, 3 cups of water, 4 tablespoons of honey, and 2 ounces of mostly shake from my previous harvest (relatively low dose). I decarbed the marijuana, cooked everything on warm for 10 hours, strained and squeezed the marijuana, scooped out the milk fats and water, let it solidify overnight, and separated the last of the water. I tied to show some various parts of the process and show y’all some of the nasty byproduct. I hope y’all enjoyed this as much as I did! Now I just gotta make some cookie.
by mackelyn
2 Comments
Back in the early 90s, I had my first experience with professional potency THC butter. Being experienced with recreational drugs in general (and weed in particular) I confidently downed about a hot dog sized lump on a slice of bread and waited for it to hit. I was high, like high to the bone, for a full 36 hours and didn’t feel ‘normal’ for a couple days. Not unpleasant, just unexpected.
Last post, people were worried you’d stink up your home. How is the smell?