BTW: Has anyone got a good, working recipee for pot brownies that a) don't taste terrible and b) don't require lab equipment? I haven't had much sucess in the past
Infuse butter or coconut oil by simmering water, butter and plant material for several hours. Cannabinoids are soluble in alcohol and fat. This step makes so called "cannabutter". You will have to add water several times to keep the butter about 1" / 2.5cm above pot's bottom. If the water level is too low, plant material may burn out and become useless. After 4 to 6 hours, your solution will become glossy on top. Separate the fat from plant material. Place - still liquid - butter with water in a bowl at room temperature and wait for it to solidify. Don't place the solution into fridge as solidifying too fast may leave impurities in the butter.
Get rid of water from underneath. The butter can now be frozen for several months.
Find a cake recipe which calls for larger amounts of butter. Chocolate brownies are a great choice.
Bake a cake and divide it into equal pieces. For example, if I use butter infused with 30g of plant material, I cut the cake 5x6 to have 30 pieces.
Don't make brownies, you'll always taste the herbal flavour. Instead, make savoury treats, as that flavour becomes more subtle I found. I used to like making mini sausage rolls. I've heard carbonara or stroganoff works well too if you want a hearty meal to weld you to your couch.
Break your bud up! Then, soak it for a few days in water (distilled, preferably) in a covered container. Then, before you make cannabutter out of it, blanch your weed (bring to a boil, then put it into ice water). This will take most of the flavor out of it. Strain all the water out.
The rest of the process is as usual - Decarboxylate your herb by baking it at 240F for ~45 minutes, mixing it up every ~10m so it doesn't burn or toast unevenly. Then simmer it with butter and water for like 4 hours. If you have a thermometer, make sure the temperature stays under 180F. After 4 hours, strain all the butter thru a cheesecloth or whatever strainer you have, and discard the solids.
You'll be left with a reasonably flavorless butter you can use in any sort of cooking :)
Use a crockpot to make butter first: Add 1 oz ground up bud, 1 lb unsalted butter, and 2 cups of water. Set it on low for 8 hours, stirring occasionally. When it's done, use a strainer / cheesecloth to filter out the plant matter, pouring the butter / water mixture into a tupperware container. Squeeze as much butter as you can out of the cheesecloth into the tupperware, and put it in the fridge overnight. The (green) butter will separate from the water and solidify. Take the solid chunk of butter out of the container and place it on a paper towel to dry in the fridge.
You can melt the butter down in the microwave now that the water has been removed, and pour it into 4 oz containers to solidify into 3-4 sticks of cannabutter. Wrap each stick in foil (if you want) and freeze any that you don't plan on using right away.
Then just use some standard brownie mix that calls for 1 stick of butter.