Do I need to cure before making butter?

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Kopper1013

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So I got a bunch of popcorn bud, sugar leaves and some regular bud that’s just finishing drying….
I was just gonna vacuum pack and freeze till I was ready to process into butter, is this ok or should I still cure it?
 
S

SylviaLynn

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I want to know that myself. I think the water content might interfere with decarbonization..
 
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Kopper1013

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Ok thanks!! I planned to decarboxylate in fact I’ve been looking into using my sous vide machine to do that then again to make the butter as it seems to be a great application for it.
 
TSD

TSD

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Don't necessarily need to, but curing can cut down on some of the chlorophyll taste though, which you don't want in your butter. A sous vide machine would be a great way to make butter I bet! What temp and how long would you simmer it?
 
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Kopper1013

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From everything I’ve read you can Decab at 194-198 degrees for 2hrs-2hrs 15min

Then add your butter and it’s 185ish for 4hrs strain and done 🤷🏼‍♂️🤷🏼‍♂️🤷🏼‍♂️

Figure it’s worth a shot, I ended up with enough to try a bunch of different things this year and find what I like best
 
HerbalEdu

HerbalEdu

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this decarb chart may help:

Bbs decarb chart
 
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Kopper1013

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Well that’s interesting, so what I’m seeing is without getting it to 252 degrees you’re not fully getting all the available THC but you can destroy available THC quickly by not paying close attention🤔🤔

It would be interesting how long you need to run at 194 to reach the same level at 252 at 20 min
 
H

hawkman

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this decarb chart may help:

View attachment 1300368
found this chart many years ago on ICMA(International Cannagraphic Magazine )-- recently some say it's not correct, BUT i use it and has always worked for me Have let my trim,ect sometimes I go a few months before using and the "cure" of does make a different tasting product
 
TSD

TSD

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Going longer at too low a temp isn't going to get you optimal results or increase how much thc will be activated. It's best to go with a shorter time and higher temp for decarb, if you decarb forever, it will effect the taste, it will either dry out so much it tastes almost burnt, or completely disintegrate when you touch it. If you cook the actual butter too long, it will have so much chlorophyll it will taste like grass. I've made butter so many ways, stove top, crock pot, magic butter machine, clarified butter, not clarified, decarbed, not decarbed, lecithin, no lecithin... and all the possible combinations lol. Maybe sous vide is totally different, but I suspect not. The way I do it after so much experimentation is, decarb at 250 for 30 minutes. I have the decarb box for the butter machine, it has a probe thermometer, it says don't start the timer till your inner temp in the box is 230. So I do that. It also says let cool completely, so I do. Before I had the machine I used a Dutch oven w a lid, and let it cool completely before opening. I've done super long simmers on the stove, like 8 to 10 hours and normal times, 1, 2, 4, 6 hours. I've used a crockpot, don't recommend. I've also used various time and temp combos on the magic butter machine. What I've found, is cooking the butter for an extreme amount of time, like longer than 4 hours, doesn't really increase potency in a noticeable way, but it does increase the amount of chlorophyll pulled out and therefore has a negative effect on taste. I've made butter that I literally couldn't cover the taste of. My method now, depending on the recipe, you can't taste it at all. Things that do effect potency, are using lecithin and clarified butter. I use sunflower lecithin, one tablespoon per cup of butter... the lecithin helps bind the THC to the butter so you get every last drop. Clarified butter, (or ghee if you don't want to clarify butter and lose half of what you thought you had lol,) results in a cleaner end result and the butter will be more stable and last twice as long. You really have to just experiment and find how you like to do it, but that's what I've found in the last several years of playing with it.
 
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Kopper1013

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Going longer at too low a temp isn't going to get you optimal results or increase how much thc will be activated. It's best to go with a shorter time and higher temp for decarb, if you decarb forever, it will effect the taste, it will either dry out so much it tastes almost burnt, or completely disintegrate when you touch it. If you cook the actual butter too long, it will have so much chlorophyll it will taste like grass. I've made butter so many ways, stove top, crock pot, magic butter machine, clarified butter, not clarified, decarbed, not decarbed, lecithin, no lecithin... and all the possible combinations lol. Maybe sous vide is totally different, but I suspect not. The way I do it after so much experimentation is, decarb at 250 for 30 minutes. I have the decarb box for the butter machine, it has a probe thermometer, it says don't start the timer till your inner temp in the box is 230. So I do that. It also says let cool completely, so I do. Before I had the machine I used a Dutch oven w a lid, and let it cool completely before opening. I've done super long simmers on the stove, like 8 to 10 hours and normal times, 1, 2, 4, 6 hours. I've used a crockpot, don't recommend. I've also used various time and temp combos on the magic butter machine. What I've found, is cooking the butter for an extreme amount of time, like longer than 4 hours, doesn't really increase potency in a noticeable way, but it does increase the amount of chlorophyll pulled out and therefore has a negative effect on taste. I've made butter that I literally couldn't cover the taste of. My method now, depending on the recipe, you can't taste it at all. Things that do effect potency, are using lecithin and clarified butter. I use sunflower lecithin, one tablespoon per cup of butter... the lecithin helps bind the THC to the butter so you get every last drop. Clarified butter, (or ghee if you don't want to clarify butter and lose half of what you thought you had lol,) results in a cleaner end result and the butter will be more stable and last twice as long. You really have to just experiment and find how you like to do it, but that's what I've found in the last several years of playing with it.
This is great information and thanks for taking the time, so how long do YOU simmer in the butter or “fat”? You said over 4hrs is basically nasty so if I forgo the sous vide and run stove top how long do is good enough for YOU?

The neighbor said I could try her magic butter machine but I’d like to experiment also (never like relying on others)🤷🏼‍♂️
 
TSD

TSD

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I wouldn't forgo it, it might work awesomely, you never know! I use the butter machine now, I run it at 160 degrees for 2 hours as suggested, then I usually hit the 1 hour button just for good measure, unless I want a lighter taste, then I just do 2... I usually make fudge and that covers it well anyway. I bet sous vide would work well, probably a cleaner result than the butter machine actually... it macerates the buds to powder which does release a lot of chlorophyll... I bet a bath would be gentler and have a less green taste... just turn it periodically. I'm going to try honey using a bath method in a Mason jar I think, I've made it in the machine and it comes out with such a strong flavor... any tea besides peppermint and you can definitely taste it. I'd like a milder flavor for my night night tea lol.
 
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Kopper1013

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Hahaha I’ll definitely give the sous vide a try but think I’ll try your method to Decarb it dosent seem like I cant get hot enough to properly decarb with the sous vide….
Again thanks for all the information
 
MIGrampaUSA

MIGrampaUSA

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Hahaha I’ll definitely give the sous vide a try but think I’ll try your method to Decarb it dosent seem like I cant get hot enough to properly decarb with the sous vide….
Again thanks for all the information
Granted, I know that the reason you're wanting to make green butter is to make use of left over larf and trim ... However, for me the best tasting edibles are made by infusing concentrates into the butter. Bud butter has too much of the chlorophyll taste for my preference.
 
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TSD

TSD

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Granted, I know that the reason you're wanting to make green butter is to make use of left over larf and trim ... However, for me the best tasting edibles are made by infusing concentrates into the butter. Bud butter has too much of the chlorophyll taste for my preference.
I'm going to try making some with only keif once I get my hash screens. 😁 Need to use up last year's harvest.
 
M

MasterCookie

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Decarb high and fast. 145- 150c for 7 mins fully activate the thc. Don't study terps and don't ever do low and slow.. no activation and the little thc that activate is converted to cbn.. so high fast and infuse.
 
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Kopper1013

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Granted, I know that the reason you're wanting to make green butter is to make use of left over larf and trim ... However, for me the best tasting edibles are made by infusing concentrates into the butter. Bud butter has too much of the chlorophyll taste for my preference.
Are you talking about using RSO or QWISO as the concentrate? Or….?

After following GNick55 for months on end I plan to try and make one of these also but still am not sure how to infuse it into the butter….
 
MIGrampaUSA

MIGrampaUSA

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Are you talking about using RSO or QWISO as the concentrate? Or….?

After following GNick55 for months on end I plan to try and make one of these also but still am not sure how to infuse it into the butter….

Usually I buy 10 grams of crumble. I get it for $100 and delivered to my door from a local (legal) source. Other people I know use RSO with good results. The problem with an alcohol based extract is you still get some chlorophyll where with the crumble, there isn't any. I do this a few times a year as 10g infused into a couple pounds of butter goes a very long ways in my household.

I use my infusium 420 set at 250f. I melt the butter first and bring it up to temp before adding the crumble. Once the crumble is added, I set the machine for 40 minutes. Clarified butter (Ghee) works best but unsalted regular butter will do the trick nicely.
 

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