Guys many of you know that I am a religious smoker of the good green. I learned how to make pot brownies from a friend of mine who is a real hippie type from Santa Cruz, CA.
It's all about the GREEN BUTTER gang, and you can use the butter in any recipe that you want.
If your recipe calls for one stick of butter, then go ahead and place two sticks of butter in the pan and turn your heat on low.
Cut up the green finely and add it to the butter.
Let this sautee on LOW heat for 3-4 hours, the longer the better...I usually keep it going for about 4 hours.
Now take a very fine strainer and pour the pot/butter mixture into a plastic or glass container that you wish to store your green butter in.
As you strain it, use something to "press" the green into the strainer--this will get all of the liquid butter out. You are just trying to get all the butter out.
You can throw away the grass at this point since all or most of the fat soluble THC is now residing in the butter.
You can stick your green butter in the fridge and in a few hours you will see that you have hardened green butter.
You can use it on toast, dinner rolls or for cookies, brownies, etc...
Don't forget (who me forget?? lol) that if you are making the butter for a particular recipe, you will want to start off with 2x the amount of butter that the recipe calls for. When you make your dish, just measure out the actual amount of green butter that is required. You see, some of the butter will evaporate while you are sauteeing.
Let me know how it goes..I would love to hear any other good techniques.
It's all about the GREEN BUTTER gang, and you can use the butter in any recipe that you want.
If your recipe calls for one stick of butter, then go ahead and place two sticks of butter in the pan and turn your heat on low.
Cut up the green finely and add it to the butter.
Let this sautee on LOW heat for 3-4 hours, the longer the better...I usually keep it going for about 4 hours.
Now take a very fine strainer and pour the pot/butter mixture into a plastic or glass container that you wish to store your green butter in.
As you strain it, use something to "press" the green into the strainer--this will get all of the liquid butter out. You are just trying to get all the butter out.
You can throw away the grass at this point since all or most of the fat soluble THC is now residing in the butter.
You can stick your green butter in the fridge and in a few hours you will see that you have hardened green butter.
You can use it on toast, dinner rolls or for cookies, brownies, etc...
Don't forget (who me forget?? lol) that if you are making the butter for a particular recipe, you will want to start off with 2x the amount of butter that the recipe calls for. When you make your dish, just measure out the actual amount of green butter that is required. You see, some of the butter will evaporate while you are sauteeing.
Let me know how it goes..I would love to hear any other good techniques.
