Vaporizer Butter Making Disaster
So I deviated from my own recipe and ruined a huge batch of volcano leftovers butter. Trying to keep the odors down, I thought I’d get smart and cover the pot with a lid…
DON’T COVER THE POT!
I ended up creating some sort of butter water emulsion simmering under pressure with the lid on. Because of this I didn’t get the neat and easy separation of butter from water after cooling. It was a total mess and almost a total loss. I even tried freezing the whole bowl to see if I could scrape the butter off the top. But no. Learned my lesson!
January 14th, 2009 at 7:27 pm
I am also having trouble with the recipe.
I don’t have an issue with separation. I leave overnight in the fridge, with good results.
My problem is potency. There is none, whatsoever. I have been assured my poo is suitable
I have also covered my brew when cooking. Could that affect the results?
We shall soon see…
January 15th, 2009 at 7:29 am
I think that leaving the brew covered when cooking could also force some of the active ingredients into the water since it’s under pressure. How much weight of poo to butter did you use? Let me know how it goes. We’ve had great results in the past, so you’ll get it sooner or later… just might take some experimentation. And everyone’s poo is a bit different : P depending on original potency, amount of times it’s been vaped, reground, etc… soooo many variables! Good luck and happy vaping.
January 19th, 2009 at 8:24 pm
I discovered that the vape-toast can be added directly to the brownie/cookie/banana bread/scrambled eggs/etc. recipe without any prior preparation and it has worked … TOO well, you could say. For single use, less than a gram is worthy. For a batch of cookies, around 10 grams makes for a cookie to be reckoned with. I vape my materials around 5 times before tossing them into the toast container.
January 21st, 2009 at 10:00 pm
Is the butter comparable to the oil you can get from cooking using oil? Using oil a quarter pan of brownies would have u dazed until the next day.
January 24th, 2009 at 5:11 am
Hi Butterless: Yes it’s true, you can add your leftovers direct to whatever you’re cooking. However most of us make butter because we don’t like the taste/smell of vaporizer leftovers or the texture it adds to the food. But hey – to each their own! If it works for you, I’m not going to knock it.
January 24th, 2009 at 5:12 am
Hi Ryan: Using oil vs butter is the same process of extraction. I’ve never had luck getting the oil to separate as cleanly from the water. Plus we make our goodies from scratch, which requires butter. If you’re using box-mixes, it may call for oil.
February 17th, 2009 at 12:21 pm
My problem with the original recipe is not potency, it works, but the fact that I get a lot less butter out than what I put in. I tried it with one stick, and after it cooled and separated, I only had less than half a stick left. Is this normal? Did the rest evaporate? BTW, I didn’t cover the pot. Thanks!
February 17th, 2009 at 6:15 pm
Hey Tommy – Yeah, you’ll have that. Since some of the butter is water, some of it’s volume is lost in evaporation. Add regular butter to make up the difference and you’ll be all set.
May 19th, 2009 at 8:22 am
If you want to add the raw toast, try grinding it to a powder in a little coffee grinder first. This reduced the bad texture and because the toast is all baked and crunchy it powderizes really well. It just becomes a flour like ingredient, perfect for baked foods.
I even would like to try brewing the toast like a coffee or with coffee, or brew it in hot milk as the milk has oils in it
May 19th, 2009 at 8:26 am
you will also lose some butter when the solids seperate from the liquid oils when heated.
At the shops you can buy ghee, clarified butter. Its just the liquid oil of butter, you could try warming the toast in the ghee and then strain it to remove the particles, just be careful as the ghee could get too hot easily maybe put it in a metal bowl over boiling water, then just use the ghee like butter in cooking same amounts etc
December 10th, 2009 at 1:17 pm
just wondering if you can use clarified butter in a saucepan without the water? that is how i make my regular butter now and it seems to be a little more potent. so pretty much is the water being used just to keep the butter from burning? thanks
December 24th, 2009 at 9:00 am
Should work. The water keeps the butter from burning, absorbs the nasties, and allows you to put much more material into the mix. Let us know how it goes!
January 18th, 2010 at 10:35 pm
it is my experience that you can substitute prepared butter for the same amount of oil in a recipe. If you are trying to be a canna-pastry-chef don’t do this, but generally speaking it works.
I like to make my butter in a crock pot with water. I like to think the ‘nasties’ are in the water I discard. What I am left with is just the fat part of the butter, where all the good stuff is. The ‘goodies’ won’t bind to water, but they love fat.
I have made some potent olive oil with water, but it is more difficult. I would spend forever skimming the top of the water trying to catch just oil. Too time consuming. I also think the active ingredients don’t adhere to the vegetable fats like animal fats.