lalways use an excessive amount of water when making my butter. The butter and water separate very well and the brown, awful looking and smelling water removed makes for much better tasting butter.
I usually make butter from trim and make a lb per run using anywhere from 40-60g of trim now that I use lecithin. Used to be 100g. Bear in mind this is for potent butter. Me and my fellow growers who smoke all the time can eat a couple cookies but a lot of our friends who don't smoke so heavily will be wrecked by one and some even break pieces off, making a cookie last four nights :lol:
I simmer my butter/water mixture, stirring often, for 3-4 hrs.
I use an old shirt to strain out all the solids and squeeze everything I can out. Then I use a baster to suck up and remove most of the water. Using a large pyrex bowl helps as you can see the line of separation. Once i start getting close to being done, I pour it all into a smaller container and place in fridge ( or freezer if in a hurry ) and the butter will solidify and you can flip over in the sink and get your puck of clean cannabutter.
Also, it is a great idea to use soy lecithin both in the butter and then again in your baked goods. The lecithin helps the magic bond to the fats in the butter better and also makes it more bio available to you. My cookies have been far more potent since the addition of lecithin. Thanks to [user]PsyBearknot[/user] for clueing me in on it.
Edited by Shadowlord, 20 January 2013 - 01:51 PM.