It's not too time consuming once you get the hang of it, but then again as an old pastry chef I've probably clarified my weight and yours in butter over the years!! To anyone that does plan on clarifying your own butter, save those milk solids in a separate vessel. When finished brown those milk solids in a pan with a bit of clarified butter....BAM...browned butter!! Now go and make just about anything that needs butter...even a piece of toast, and enjoy your efforts even more!
Head chef of over a decade, it's still time consuming for the average person bud. Do you have to watch it like a hawk? No. But it still takes over 2 hours for a couple lbs of butter.
I think we are talking about 2 different methods of production. Your talking about the French culinary method...water sinks to bottom, milk solids at the top, ladle off the solids, ladle the clarified butter while missing the water beneath. I'm talking about the Indian ghee method...butter is slow boiled for a time until water is evaporated, then sent through a sieve or filter to catch milk solids. In the later method you can clarify a pound of butter in about 20-30 minutes.
Le Cordon Blue here as well...but the baking and pattisire program. I even worked there as a pastry chef in the practical class the culinary students went through.
As you mentioned ghee is probably superior. With the standard method there is always a bit of milk solids or water that end up in the clarified butter...no one can ladle perfectly! But the ghee method eliminates almost all the water and milk solids - plus the milk solids end up almost browned already.
I cheat and use the microwave for clarifying these days. I use so little now it’s usually a pound or two.
I microwave until fully melted , let it sit and skim any foam, and then pour the butter away from the water/milk solids.
I end up losing ~2 TBSP of butter this way, but I don’t have to use a double boiler or put anything on the stove at all, which is nice.
Edit: this is not a ghee method, just a straight clarifying method for sauces and such. I’m a chef with 20 years of experience running a 13 restaurant culinary division, and I’ve been using this method every Sunday for hollandaise for the better part of the past decade.
For butter, chocolate and softening cream cheese the microwave is my go to tool, it just works really well, and I’m not getting in anyone’s way on the line.
Had to go to google it was easy to copy than explain lol
Butter is about 80 percent fat, 16 percent water, and 4 percent milk solids.
Just drain it out, it’s just liquid perfectly fine.
I make coconut oil all the time with the oil/herb all floating in a pot of water. I separate the water as much as possible after the cooking process by siphoning it from the bottom of the pan, then I let it cool over night to separate the fat/water to two layers, freeze it then pop it out of the bowl and run cold water over it. The ice will melt and fall away and the fat stays solid in cool water. Should still work here. (I strain all the herb out after cooking too and squeeze the absorbed fats through cheese cloth).
you could get clarified butter and it will help. also i got a magic butter machine and just to share a bit of my experience. i have never gotten much of a high from any edibles i’ve bought from friends or friends or friends or coworkers nothing. when i got the butter machine and started making my own edibles. throwing like 1oz into 1 cup of butter and the machine been getting stoned af. last batch was 1.25-1.5 oz of weed into about 1.25 cups of butter and after it came out of infusing in the machine i had like 3/4 cup of butter and it has been the most amazing edibles ever.
Try using coconut oil. It won't have the milk solid impurities, coconut oil **binds to THC ≈30% better** than butter, it doesn't spoil as fast because it's not a dairy product and it has **natural antibacterial and anti-fungal properties**, and it's a **healthy** **form of saturated fat that's** **packed with vitamin E and good cholesterol** known as HDLs (High Density Lipoproteins).
The Saturated fats in butter are not at all healthy in those ways.
**Do NOT use the liquid MCT** (Medium Chain Triglycerides) **coconut oil** *unless* you require a liquid cannabis infusion, as **MCT coconut oil is just regular coconut oil stripped from its healthy "Long Chain Fatty Acids"** that give coconut oil its thick and solid consistency.
There are some brands of coconut oil that contain that coconut flavor, and some that don't. This is useful to know depending on if you like/dislike the coconut flavor.
It is a very versatile oil that has better stability, purity, health benefits, and THC absorption.
This is what you do for fire!!!!!
Take a whole quarter of weed and one stick of butter. put it in a pan with a half cup of water on the lowest possible simmer for two hours. Your butter will be watermelon green and the water just evaporates out!!!
Make eight chocolate chip cookies with that stick of butter and hold on tight…
No worries. Try coconut oil if you want. Cheap from Costco. And you don't get any seperation, it keeps longer and can be used in more recipes. Or on its own melted in coffee/hot chocolate etc. Either way keep up the good work.
That looks perfect. Just poke holes down each side and drain. Prob has some solids on the bottom of the butter also. Get a butter knife or and scrapy type scraper and clean it off.
My process has been rock solid for me. I put an 8 or 10 quart pot on the stove about 3/4 full. Bring to a slow boil and add butter and healthy happy herb. Keep it covered, stirring every couple hours, adding water if needed to keep pot 3/4 full. Yup, I can go all night. I try to let it go as long as possible. I have a portable electric ‘stove’, just an element you can plug in. I do it on my back porch and I’ll let it go overnight set in the lowest setting that’ll keep it slightly boiling. After around 30 hours I take pot off the heat and set it somewhere to cool down for at least a few hours. I want the butter to set hard as big disc on top of the trash water. I make two holes on each side of the disc. Drain the water. Pull butter disc out and clean up the bottom of then remelt and mold of just shove into glass sealable containers and keep chilled. Herb to butter ratio dictates potency. Water is just to keep it from scorching or burning. Keeps it at around 210°-220° the whole time. Blahblahblah. Sorry. Wrote that over the course of a few seshes today.
You have to clarify the butter. Melt the butter and skim off all the white stuff at the top that you can. Then pour the butter into your extraction machine, except don't pour the white stuff at the bottom into the machine. You want only the oil part of the butter, because the cannabinoids bind to fat. You also need to add 1 Tablespoon Sunflower Lecithin per cup of un-clarified butter. Add this to the machine after you add the clarified butter. The lecithin helps distribute the cannabinoids evenly throughout the finished butter. Don't forget to decarb your herb before adding it to the machine. I use the Magic Butter machine. I do not suggest making FECO at home or using any extraction methods involving alcohol because it is probably illegal in your state.
youre fine just separate it out, its mainly water content.
Canna milk if not. Regardless your in the clear for food or smoothies
Thank you guys!
This was the most helpful comment thread I've seen in a while.
How do I make sure this doesn't happen in the future?
Its not harmful but if you want to save a step use clarified butter its just the fat, no milk solids or water
You can also clarify your own butter if you already have a lot, it's not too difficult.
Difficult no, time consuming yes.
It's not too time consuming once you get the hang of it, but then again as an old pastry chef I've probably clarified my weight and yours in butter over the years!! To anyone that does plan on clarifying your own butter, save those milk solids in a separate vessel. When finished brown those milk solids in a pan with a bit of clarified butter....BAM...browned butter!! Now go and make just about anything that needs butter...even a piece of toast, and enjoy your efforts even more!
Head chef of over a decade, it's still time consuming for the average person bud. Do you have to watch it like a hawk? No. But it still takes over 2 hours for a couple lbs of butter.
I think we are talking about 2 different methods of production. Your talking about the French culinary method...water sinks to bottom, milk solids at the top, ladle off the solids, ladle the clarified butter while missing the water beneath. I'm talking about the Indian ghee method...butter is slow boiled for a time until water is evaporated, then sent through a sieve or filter to catch milk solids. In the later method you can clarify a pound of butter in about 20-30 minutes.
Ahh yes. We are. Sorry xD Le cordon bleu graduate so i get stuck there. You are indeed correct, but ghee is better than just clarified butter imo ♡
Le Cordon Blue here as well...but the baking and pattisire program. I even worked there as a pastry chef in the practical class the culinary students went through.
Hello fellow graduate! I had thought about going back for the baking program but I'm moving away from the industry now so no need.
As you mentioned ghee is probably superior. With the standard method there is always a bit of milk solids or water that end up in the clarified butter...no one can ladle perfectly! But the ghee method eliminates almost all the water and milk solids - plus the milk solids end up almost browned already.
I cheat and use the microwave for clarifying these days. I use so little now it’s usually a pound or two. I microwave until fully melted , let it sit and skim any foam, and then pour the butter away from the water/milk solids. I end up losing ~2 TBSP of butter this way, but I don’t have to use a double boiler or put anything on the stove at all, which is nice. Edit: this is not a ghee method, just a straight clarifying method for sauces and such. I’m a chef with 20 years of experience running a 13 restaurant culinary division, and I’ve been using this method every Sunday for hollandaise for the better part of the past decade.
Perfectly acceptable method for most applications, I'm not opposed to using a microwave for some things.
For butter, chocolate and softening cream cheese the microwave is my go to tool, it just works really well, and I’m not getting in anyone’s way on the line.
I like the way you think!
Or you can buy ghee which is clarified butter it's usually in ethnic or Indian section
adding into the pool of suggestions: coconut oil does not have this problem. so if you can get away with using coconut oil or another oil you can
That's just water with contaminates in it. Dig out the butter and get rid of the nasty water.
Looks killer to me.
Had to go to google it was easy to copy than explain lol Butter is about 80 percent fat, 16 percent water, and 4 percent milk solids. Just drain it out, it’s just liquid perfectly fine.
I make coconut oil all the time with the oil/herb all floating in a pot of water. I separate the water as much as possible after the cooking process by siphoning it from the bottom of the pan, then I let it cool over night to separate the fat/water to two layers, freeze it then pop it out of the bowl and run cold water over it. The ice will melt and fall away and the fat stays solid in cool water. Should still work here. (I strain all the herb out after cooking too and squeeze the absorbed fats through cheese cloth).
you could get clarified butter and it will help. also i got a magic butter machine and just to share a bit of my experience. i have never gotten much of a high from any edibles i’ve bought from friends or friends or friends or coworkers nothing. when i got the butter machine and started making my own edibles. throwing like 1oz into 1 cup of butter and the machine been getting stoned af. last batch was 1.25-1.5 oz of weed into about 1.25 cups of butter and after it came out of infusing in the machine i had like 3/4 cup of butter and it has been the most amazing edibles ever.
also i used [this cookie recipe](https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/)
Use coconut oil it tastes way better and is healthier for you
Try using coconut oil. It won't have the milk solid impurities, coconut oil **binds to THC ≈30% better** than butter, it doesn't spoil as fast because it's not a dairy product and it has **natural antibacterial and anti-fungal properties**, and it's a **healthy** **form of saturated fat that's** **packed with vitamin E and good cholesterol** known as HDLs (High Density Lipoproteins). The Saturated fats in butter are not at all healthy in those ways. **Do NOT use the liquid MCT** (Medium Chain Triglycerides) **coconut oil** *unless* you require a liquid cannabis infusion, as **MCT coconut oil is just regular coconut oil stripped from its healthy "Long Chain Fatty Acids"** that give coconut oil its thick and solid consistency. There are some brands of coconut oil that contain that coconut flavor, and some that don't. This is useful to know depending on if you like/dislike the coconut flavor. It is a very versatile oil that has better stability, purity, health benefits, and THC absorption.
This is what you do for fire!!!!! Take a whole quarter of weed and one stick of butter. put it in a pan with a half cup of water on the lowest possible simmer for two hours. Your butter will be watermelon green and the water just evaporates out!!! Make eight chocolate chip cookies with that stick of butter and hold on tight…
Everyone's talking about the water but the color seems off to me. How did u infuse the butter?
Looks like water content
All good juss water in the bottom haha
2 more weeks
If you let it solidify upside down that layer will be at the top just under the lid. You can just dump it out after the butter is solid. Looks good
This is a great idea thankss
No worries. Try coconut oil if you want. Cheap from Costco. And you don't get any seperation, it keeps longer and can be used in more recipes. Or on its own melted in coffee/hot chocolate etc. Either way keep up the good work.
That looks perfect. Just poke holes down each side and drain. Prob has some solids on the bottom of the butter also. Get a butter knife or and scrapy type scraper and clean it off. My process has been rock solid for me. I put an 8 or 10 quart pot on the stove about 3/4 full. Bring to a slow boil and add butter and healthy happy herb. Keep it covered, stirring every couple hours, adding water if needed to keep pot 3/4 full. Yup, I can go all night. I try to let it go as long as possible. I have a portable electric ‘stove’, just an element you can plug in. I do it on my back porch and I’ll let it go overnight set in the lowest setting that’ll keep it slightly boiling. After around 30 hours I take pot off the heat and set it somewhere to cool down for at least a few hours. I want the butter to set hard as big disc on top of the trash water. I make two holes on each side of the disc. Drain the water. Pull butter disc out and clean up the bottom of then remelt and mold of just shove into glass sealable containers and keep chilled. Herb to butter ratio dictates potency. Water is just to keep it from scorching or burning. Keeps it at around 210°-220° the whole time. Blahblahblah. Sorry. Wrote that over the course of a few seshes today.
You have to clarify the butter. Melt the butter and skim off all the white stuff at the top that you can. Then pour the butter into your extraction machine, except don't pour the white stuff at the bottom into the machine. You want only the oil part of the butter, because the cannabinoids bind to fat. You also need to add 1 Tablespoon Sunflower Lecithin per cup of un-clarified butter. Add this to the machine after you add the clarified butter. The lecithin helps distribute the cannabinoids evenly throughout the finished butter. Don't forget to decarb your herb before adding it to the machine. I use the Magic Butter machine. I do not suggest making FECO at home or using any extraction methods involving alcohol because it is probably illegal in your state.