Comments on: Vaporizer Butter Making Disaster

By: snorgl

snorgl — Fri, 19 Nov 2010 16:58:10 +0000

Hey thanks for the quick reply! Yeah, I just can’t see a way to save it or use it. Even if I do somehow remove the water I’m still left with foul-tasting butter.

I’m really glad I found your site, because I couldn’t find any explanation for what had gone wrong. Now I know it was because of overheating! I will definitely be following your recipe next time I cook! =)

By: Vapormaster

Vapormaster — Fri, 19 Nov 2010 12:41:12 +0000

Personally, I’d chalk it up as a disaster and move on. Maybe allowing the water to evaporate naturally by leaving it out? Whatever you do, you’ll be missing the benefits of the water absorbing some of the nasty flavors and stuff. Better luck next time, sorry to hear of your trouble.

By: snorgl

snorgl — Fri, 19 Nov 2010 11:50:48 +0000

made some butter last night and left it going too long with the top on. usually i cover it and make sure it is just lightly bubbling, but this time i left it on medium heat and it boiled 2/3 of the water away. today i found that the water wouldn’t separate from the butter, just like you said.

so this is a total loss? even the buttery watery stuff is no good? I can spoon it out but it just won’t solidify.

By: someone

someone — Tue, 05 Oct 2010 16:55:23 +0000

dont use an immersion blender either, it wont separate!

crock pot on warm for 18 hours….thats the ticket

By: SativaDiva13

SativaDiva13 — Tue, 19 Jan 2010 04:35:25 +0000

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.

By: Vapormaster

Vapormaster — Thu, 24 Dec 2009 15:00:56 +0000

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!

By: four20freedomfighter

four20freedomfighter — Thu, 10 Dec 2009 19:17:03 +0000

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

By: vapotronic

vapotronic — Tue, 19 May 2009 14:26:58 +0000

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

By: vapotronic

vapotronic — Tue, 19 May 2009 14:22:33 +0000

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

By: Vapormaster

Vapormaster — Wed, 18 Feb 2009 00:15:20 +0000

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.