Ghee..~

[Pharm Girl]

Preparation:

Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.

Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.



Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!

Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.

Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.

For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.

If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.

[Pharm Girl]

Place 1/2 pound (about 230g) of marijuana (seeds and stems may be included) in a large double boiler or heat bath, cover with alcohol (about 1.9 l) and boil for 45 minutes. If available, pure grain ethyl alcohol may be used. Otherwise vodka may be used.

Because all the alcohol will be removed by evaporation before the tar is used, one may use isopropyl rubbing alcohol instead. Be sure not to use any denaturated alcohol as this will leave a horrid tasting residue.



Pay caution not to let the alcohol boil over. Remember that the boiling point is lower than that of water and that alcohol is combustible. The use of a gas burner is discouraged.

After the boiling strain the boiled materials and save the green solution. Add more alcohol to the mash while it is still damp and repeat the boiling (45 mins). Strain and combine the extraction with the first one.

Fill a cleaned double boiler half the way with the extractions. Heat without a lid in well ventilated conditions until the liquids have boiled down to half the original. Add more solvent to bring the liquids back to the halfway mark. After all the extractions are added this way continue boiling until the scent of alcohol is no longer detectable.

If 100% alcohol wasn't used there will be a considerable water content to be removed. To remove it place the extracts into a Pyrex baking dish and leave in the oven with the heat set to the lowest possible setting. After all the moisture is gone the tar can be scaped up while still warm and stored.

To remove any harsh tasting substances from cannabis tar boil in 5 volumes of water for 10 minutes, cool down to room temperature and refrigerate. Recover the tar and discard the water.

[SageTree]

Thanks for the ghee tips.....


Ghee that was nice of you.....wahaha I love my bad jokes

[al-Mu'akhkhir]

so is ghee just like clarified budder? because that's basically what is being accomplished. (the stuff that floats to the top is all salt - taste it, nothing ought to float to the top if you're using unsalted butter)

[Pharm Girl]

This is the recipe for Ganja Butter...lots of people make it differently but this works fine for Ganja Fudge. This recipe will make you enough butter for the fudge recipe.

You will need:

three 1/2 cup cubes of butter
a half oz. (or more if you got it) of marijuana leaf
a splash of H2O

either a potato ricer or a package of cheesecloth and a wooden spoon
a colander
a big bowl (not the kind you smoke!)
a big pot (see above)

First, melt that butter in your big pot (don't burn it!) and add about 1/4 cup of water.

Add your leaf and simmer, on LOW, covered, overnight or many hours if you can't wait that long. Note: your entire house will smell like a giant bong rip!

Remove from heat in the morning and cool slightly. When it's cool enough to handle, drain the leaf/butter mixture in a colander over a big bowl. Try to squeeze as much liquid out as you can - that's the good stuff!

When you've extracted all you can, either use a potato ricer or the cheesecloth to strain even more butter juice out of the leaf pulp. If you're using cheesecloth, use a couple of layers and twist the ends around a wooden spoon handle to make a crank which you keep twisting until you can't extract any more butter juice.

Cool the butter in the fridge, and viola! You're ready to spread it on a bagel (yum) or use it in the Ganja Fudge recipe!

[Pharm Girl]

This is a traditional Indian recipe, given a slightly Aztec flavor.

STEP ONE. BASIC CANNA BUTTER RECIPE.

Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of gee or butter and place in a vessel. Add a pint of water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most of the THC.

Leave saucepan to cool and settle, then place in the refrigerator. Wait until the butter sets, then take the layer of canna butter off the stinking brew. Most of the THC will be concentrated in the canna butter. Refrigerate for later use.

STEP TWO. CHOCOLATE MAJOON

Take 2 lbs. of sugar, and adding a little water, place it in a saucepan over a stove. When the sugar dissolves and froths, two ounces of milk are added;. A thick scum rises and is removed. More milk and a little water are added from time to time, and the boiling continued about an hour, the solution being carefully stirred until it becomes an adhesive clear syrup, ready to solidify on a cold surface.

Four ounces of powdered chocolate are stirred in, and lastly the canna butter is introduced, brisk stirring being continued for a few minutes. A few drops of rose water are then quickly sprinkled in, and the mixture poured from the saucepan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge shaped pieces.