You Want the Best Flavored Edibles, Yes?

Why make yourself, or your friends and family, choke down awful tasting brownies when you can make cannabis edibles which actually taste good! Butter cookies with a mild cannabis and back hint of cannabinoid spice? Oh yes! Although a heavy cannabis flavor is common with edibles, it is by no means necessary for maximum potency. ;) Here's one step you can take which has a few different benefits.

(This is freshly made ghee)

When You Make Ghee for Canna-Ghee

you need to go the extra mile and simmer all of the remaining water from it. Why? Because water absorbs chlorophyll and fats and other un-wanted/needed plant matter. The less water we have in our fats, the cleaner and better tasting the extraction will be.

Put the ghee on the lowest setting your stove goes. All you want are micro bubbles, from the water boiling off. This should complete before the ghee starts to smell/taste burned.

Wait, What is Ghee??

Ghee is Clarified Butter. Butter is clarified by simmering. When you clarify butter, the bad fats/solids are either skimmed off or coagulate on the bottom. Ghee is the clear liquid in between the top foam and the bottom gunk. Ghee is healthy for everyone, including those who have issues with diary/lactose. :) Ghee absorbs a LOT of cannabinoids and (when the important step of removing water is done) very little bad flavor.

When cannabinoids are mixed with a fat/oil everyone can easily digest, the cannabinoids are fully absorbed once eaten. Since ghee is easily digested/absorbed, the onset time of the cannabinoids is quicker as well. As with any edible, start with small amounts and wait 2hrs before eating more. Eating edibles with a stomach full of other foods/fats can significantly delay digestion and reaction time.

Why Is This Not Possible With Butter?

Can't I just simmer the water off and make canna-butter? No, the water removal process will make ghee out of your butter, long before all the water is removed. The higher the quality of the butter, the less water you'll have and the better your canna-butter will taste. However, since it does still contain water, any extraction you do is going to absorb more off flavors than if you made the butter into ghee first.

This Is Finished Ghee

it's a bit darker than I usually work with, but it'll still be just fine. New stove, different temps, still getting used to it, you know? :)

This Is Ghee With Cannabis At About 230F

I wanted to make this stupid potent, so I added quite a bit of cannabis. This was pre-ground so I simply grabbed some without big stems in it. Here you can see the thermometer I used to watch the temperatures. You can see the ghee has begun to foam up just a bit again, this is normal and should stay with the ghee without being skimmed.

Decarboxylation Happens

quickly at 245F, so I warm up the mixture to between 200F and 245F, let it sit for 5-6 minutes (heat off) and then begin the extraction process. In this small of a production run, a garlic press works well to press the oil out of the cannabis. Larger runs I use a potato ricer. ;)

You Can Cook With the Canna-Ghee Like Butter

using the same portions as you would with butter. I recommend test batches for testing potency, you may want to substitute some non-cannabis ghee. ;) Here's the finished Canna-Ghee. It has a light cannabis flavor and a back hint of spicy cannabinoids, all floating on a caramel/ghee base. Perfect.

Here Are The Extracted Leftovers

I'm about to add some olive oil to it and cook some scrambled eggs over low heat. A little crunchy, I'm sure, and we'll be getting every last bit of cannabinoids at the same time. :)

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