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Yes... it is alot. And yes, I do it in a stock pot. It makes hella potent butter! I usualy end up adding butter to the cannibutter to take it down a notch. The reason I make it like that is because each batch of butter I make turns out different, so I make my first batch realy strong, so I can tone it down after I know how potent it turns out. That way I can control and keep my baked goods pretty much the same every time I make a batch. I would rather have a batch of over potent cannibutter that I have to add butter to than a batch of butter that isn't potent enouph.
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