Tag: Canna Butter

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How to Make Potent Canna Butter with Concentrates

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Potent Canna Butter with Concentrates

Infusions with butter and oils can be an easy as pushing a button and concentrates made from home are just as easy, very efficient, high quality and potent. In this video you will find out why potent concentrates can enhance the taste of edibles, the differences between extractions and infusions. How to make canna butter with concentrates.

Thank you and let’s get infused……….

Why Concentrates Can Enhance the Taste of edibles

Combining concentrates with infusion provides cleaner, better tasting edibles with more control over potency. Using concentrates for infusing oils use less unwanted plant material. Concentrates make a tasty, high quality edible that also use less fatty carrier oils.

By combining the Source Turbo home extraction technology with infusion technology like the LEVO 2. Concentrates take home infusions to another level.

Dosing Note: Cannabis concentrates have anywhere from 60-90% potency, which means each gram of concentrate has 600-900 milligrams of THC (or other cannabinoids like CBD, etc.)

Chefs Notes: If one gram of 80% potency concentrate has 800 milligrams of THC. One gram of cannabis flower (20% potency) has 20 mg of THC; 100% infusion would be 200mg of THC per gram of flower.        4.0 grams of flower are needed to equal one gram of concentrate.

What’s the Difference between Extraction and Infusion?

Infusion is soaking cannabis in carrier oil like butter or coconut oil to bind the botanical oil contained in the plant with the carrier oil.  Infusions use a lot of cannabis and carrier oil volume to complete the infusion with varying potency and taste.

Extraction is separating the potent oil from cannabis with cold food grade alcohol. The extraction is pure cannabis concentrate without any unwanted plant material. Extractions made at home are concentrated cannabis oils that are highly potent and taste great.

Fact: Concentrates are STICKY.

Chef’s Notes: Adding a small amount of butter or oil to the concentrate will help transfer the concentrate and prevent it from sticking to glass or silicone.

Kitchen Items:

LEVO 2

Glass Measuring Cup

Silicone Butter Molds (optional)

Ingredients:

1-1/2 cups Ghee

1 Gram Decarboxylated Concentrate

How to Make Canna Butter with Concentrates

1. Place the magnetic stirrer on the center mark inside the reservoir.

2. Add the concentrate to the Ghee.  (See notes on mixing sticky concentrates)

3. Add the Ghee to the reservoir. (Infuse up to 16 oz. of oil)

4. Set the Time for 60 minutes and temp to 175 degrees.

5. Press cycle button to select INFUSE.

6. Dispense the butter into the glass measuring cup.

7. Pour the hot infused butter into the butter molds.                                                                                               

(Butter molds are optional)

Fact: The LEVO II works great for infusing concentrates because of the magnetic stirrer inside the reservoir mixes the concentrate with the oils, time and temperature control and easy dispensing.

Chef’s Notes: You want an even amount of concentrate in each serving the oil must be evenly mixed throughout the infusion process.

Thank you and Happy Infusing………..

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How to Make White Chocolate & Macadamia Canna Cookies

How to Make White Chocolate & Macadamia Canna Cookies

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make White Chocolate & Macadamia Canna Cookies

This is a great way to use canna butter for baking cookies. In this video you will find out why canna butter tastes great in cookies, what you will need from your kitchen, and how to successfully make White Chocolate & Macadamia Canna Cookies.

Thank you and let’s get Infuzed.

Why Canna Butter Tastes Great in Cookies:

Cannabis cookies give you a delicious blank slate to flex your culinary creativity. The following a canna cookie recipe can be as easy as adding cannabutter to cookie dough.

Making small batch canna butter for baking cookies enhances the butter flavor and doesn’t over power the butter with cannabis flavor. Adding to much cannabis to canna butter is the most common mistake made when making canna butter.

Fact: Butter fats lose a lot of their unique tasting notes when infused with heat and cannabis, adding fresh butter to canna butter before baking boosts those unique flavors that complete a recipe.

Chef’s Notes:  If you can’t taste creamy, warm, sweet butter in Canna Cookies, Try using a ratio of 1/2 fresh butter to 1/2 canna butter in any baking application. This works for coconut oil too, which makes flavorful baked foods and goes well with cannabis.

What you will need to make White Chocolate & Macadamia Canna Cookies

Baking sheet

Parchment Paper

 Mixing bowl x2

 Mixer

Silicone spatula

Measuring cups

Measuring spoons

Ingredients:

1-Cup Granulated white sugar

1-Cup Brown Sugar

1/2-Cup Canna Butter and 1/2 cup Clarified Butter

3 eggs (when using clarified butter of canna butter- 2 eggs when using plain butter

2 Tsp vanilla extract

1 tsp baking soda

2 tsp hot water

½ tsp salt

3 cups of flour

1 cup white chips

1 cup macadamia nuts

Fact: Macadamia nuts were first commercially produced in Hawaii, where Australian seeds were introduced in the 1880s, and for some time they were the world’s largest producer. South Africa has been the world’s largest producer of the macadamia since the 2010s.

Chef’s Notes :White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk, milk solids, and sometimes vanilla. White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate.

How to Make White Chocolate & Macadamia Canna Cookies

1. Pre-heat your oven to 350 °F.

2. Cream together canna butter and white sugar and light brown sugar

3. Beat in the eggs one at a time

4. Stir in vanilla, mixing thoroughly.

5. Dissolve baking soda in hot water

6. Add to batter along with salt

7. When that is done, fold in the flour 

8. Add white chocolate chips and macadamia nuts by hand,

9.  Drop two table spoons of cookie dough onto the baking

10. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone for the small cookies.

11. Bake for 15-16 minutes for the large, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite.

12. Cool on the sheets completely.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

I have always loved the taste of White Chocolate Macadamia Cookies, adding the canna butter made my favorite cookie even better. Man this is really good.

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Preferred Resources for making White Chocolate & Macadamia Canna Cookies

Thank You and Happy Infusing…..

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How to Make Potent Small Batch- Canna Butter

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Potent Small Batch- Canna Butter

This easy method is a fast way to make Potent Small Batch Canna Butter. In this video you will find out why canna butter is so popular for infusing, what you will need from your kitchen, and how to successfully make Potent Small Batch- Canna Butter.

Thank you and let’s get Infuzed.

Why canna butter is so popular for infusing:

Cannabinoids in cannabis are fat soluble, making Ghee or Clarified butter one of the best ways to bind cannabis. Cannabis-infused butter or canna butter is the backbone of many infused foods.

Clarified butter or (ghee) is made by removing all the milk solids. Once the milk solids are separated, butter is simmered until all the water evaporates; leaving behind only the butterfat that we call clarified butter. Butterfat helps enhance the infusion. A higher concentration of saturated fats also provides increased bioavailability.

Note: This small batch recipe is for 1 cup canna butter.

Fact: Using already made Clarified butter or Ghee saves time, also when making clarified butter you will lose approximately ⅓ of the butter in the clarification process.

Chef’s Notes: From a culinary perspective, nothing really compares to the sweet, rich taste of milk fat butter. Adding decarboxylated cannabis to clarified butter is an easy way to infuse foods with canna butter.

What you will need to make small Batch Canna Butter:

Cheese Cloth

Glass Measuring Cup

Double Boiler

Instant Read Digital Thermometer (Optional)

Glass bowl with lid for storage

Silicone Butter Molds (Optional)

Silicone Spatula

Plastic wrap

Funnel and strainer

Don’t forget to decarboxylate

Find out how to decarboxylate cannabis by clicking on the links below, for Infuzed Cookin’s  free course, How to Decarboxylate Cannabis Flower.

Ingredients:

Decardoxylated Cannabis- 1 to 3.5 grams (THC-CBD)

1 cup-Clarified Butter-(Ghee)

Chef’s notes: There are several quick and easy ways to make canna butter; this double boiler method is one of the best ways for new cannabis chefs:

Fact: This method also helps prevent scorching the butter and destroying the THC and CBD content.

How to Make Potent Small Batch- Canna Butter:

1. Melt 1 -cup of clarified butter on low heat in a double boiler.

2. As the butter begins to melt and you reach the desired temperature add the Decardoxylated Cannabis.

3. Simmer on a low heat for 90 to 120 minutes, Maintain low heat (ideally above 175ºF to 195ºF but never exceeding 200ºF). Allow the butter and cannabis mixture to infuse; gently stirring the butter and cannabis. The mixture should never come to a full boil. (Water will boil at 212ºF)

 4. Set a funnel on top of a glass measuring cup and line it with damp cheesecloth. Once the butter has slightly cooled, slowly pour it over the damp cheesecloth funnel and allow it to strain freely. Let the canna butter cool at room temperature before pouring into a butter mold or a glass bowl with a lid.

5.  Refrigerate the butter. (The butter will need to refrigerate for about an hour before butter becomes solid.)

Storage Tips:  If using butter molds- remove the butter from the mold once the butter is solid and wrap with plastic wrap and place canna butter in an air tight container.

Canna butter is easy to store in the refrigerator, or freeze to use at a later date.

Always let the canna-butter sit at room temperature to soften for immediate use.  Do not use a microwave to soften the butter.

Fact: Using Damp Cheese Cloth helps to remove plant material in the infused butter.

Fact: You may see a lot of videos that make emerald green bars of canna butter. The emerald green color doesn’t mean you have potent canna butter, it just means you have a lot of chlorophyll in the butter which will also affect the taste.

Chef’s Notes:  For maximum clarity, when making canna butter, let the liquid butter drain slowly on its own. Compressing the decarboxylated cannabis in the cheese cloth to try and force out the remaining butter may put small unwanted particles of plant material in the canna butter.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and label your final product so you are aware of how much you are taking per dose.

This small batch canna butter will be used to make White Chocolate & Macadamia Canna Cookies. This canna butter has a creamy butter taste with a slight hint of sweet cannabis. Tastes really good.

Thank You and Happy Infusing.

Total Cannabinoid Content: 630 Mg THC -Canna Butter

Prep: 10 Minutes

Cooking: 90 to 120 Minutes

Ready In: 2 hours and 10 minutes

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Recipes: How to Make Potent Small Batch- Canna Butter

https://ultragoldbotanicals.com/recipes

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Preferred Resources for making  Potent Small Batch- Canna Butter

1-1/2 Quart Double Boiler

Ghee

Butter Mold

Thank You and Happy Infusing……

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Canna Butter Mango Gummies

How to Make Canna Butter Mango Gummies

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about-How to Make Canna Butter Mango Gummies

This easy method is a great way to make Gummies using Canna Butter without Jell-O. In this video you will find out why emulsification can help infuse gummies but also affects the taste, what you will need from your kitchen, and how to successfully make canna butter mango Gummies.

Thank You. Let’s get Infuzed.

Why Emulsification Can Help Infuse Gummies:

There are tons recipes online that show you how to make canna butter gummies that use lecithin to bind the butter with water but most are disappointing. A lot of super sweet, made with Jell-O gummies that end up melting because oil and water don’t mix.

Just add gelatin, water and a sweetener and you have gummies right? Now add an oil or fat, such as canna butter or coconut oil and the issues start to happen with the emulsification of oil and water.

Oils such as canna butter do not want to combine with the candy mixture.  Without proper emulsification you’ll get candy that’s disappointing and weeps butter.

Fact: Soy lecithin is not recommended because it’s lower quality and highly processed, using the extraction process of hexane or acetone solvents.

Fact: Sunflower lecithin is cold pressed, raw, and chemical-free of harsh solvents and comes in liquid, granule or powdered form.

Note: Powered Lecithin has a tendency to clump when added to liquids, liquid sunflower Lecithin works better for mixing.

Chefs Note: Many cannabis Chefs use Sunflower Lecithin as an emulsifier to bind canna butter to water also many cannabis chefs claim lecithin affects the taste of the gummies and doesn’t work.  For those who don’t like the taste of sunflower Lecithin may want to use guar gum instead.

What You Will Need to Make Canna Butter Mango Gummies:

Small Sauce Pan

Silicone Wisp and Silicone spatula

Metal mesh strainer

Gummy Molds

Decorating Bottles for pouring

Funnel strainer

Glass measuring cup

Chef’s Notes: Using decorating bottles for pouring gummies helps save time filling molds before the candy mixtures sets up.

Ingredients:

1/3 cup of sugar

¼ cup of mango nectar and water

2- Tablespoons of unflavored gelatin

1/2 – Cup of cold water to bloom gelatin

¼ -Cup of Corn Syrup

¼ -Cup of Canna Butter

¼- Teaspoon Citric acid

½ -teaspoon liquid sunflower Lecithin

Loranns super concentrate flavorings

Food coloring

Cooling rack

Parchment paper

Chef’s Notes: The secret to these great tasting gummies is the mango nectar concentrate which gives the gummies a flavor boost of fresh mangos.

Ingredients to seal the gummy bears for storage

420Extractor

Spray Bottle

How to Make Canna Butter Mango Gummies:

1. Prep the gelatin by sprinkling the gelatin over a 1/2 cup of cold water. Gelatin should have the texture of apple sauce.  Bloom for 5 minutes and place in fridge.

2.  Add corn syrup and sugar and ¼ cup of mango nectar concentrate to the saucepan. Stir until dissolved using a Silicone Wisp or Silicone Spatula.  Heat the candy mixture on low for 5 to 10 minutes.

3. Add ¼ teaspoon citric acid. (Don’t add citric acid until sugar is dissolved)

4. Add unflavored gelatin, still until gelatin is melted.

5. Add ½ teaspoon liquid sunflower Lecithin to the melted canna butter and mix.

6. Add Canna Butter to the candy mixture.

7. Stir slowly not to create air bubbles. Stir till canna butter is blended into the mixture.

8. Add flavors or colors.

9. Clear off the hard layer of broken gelatin and air bubbles.

10. Remove from stove, use strainer funnel to strain the mixture into the fill bottles. Slowly fill the gummy molds.

11. Let molds set and cool 10 minutes before moving to the fridge.

12. Remove the gummies from the molds and place on parchment paper to let dry 24 hrs.

Chef’s Notes: You can bloom gelatin in any cool liquid, usually water, but you can also use juice to flavor the gummies. When using mango juice boil the juice first to neutralize the acid in mangos that breaks down protein based gummies.

How to Seal your Gummies so you can store them

420Extractor

Spray Bottle

1. Pour 420 Extractor or Everclear into a spray bottle.

2. Place the Gummies on a cooling rack and then spray with alcohol.

3. Turn the gummies over and spray the bottom of the gummies.

4. Let dry

Note: Spraying the outside of gummies with alcohol will seal the gummy and give them a protective outer shell to keep the gummies from sticking together in storage or shipping.

Chef’s notes: Fresh pineapple, papaya, kiwi, mango, contain protein-digesting enzymes that can eat away at gelatin, boil these juices and that will take care of the enzymes.

Now these gummies have a perfect texture with the flavor of fresh mangos. Now those are good.

Thank you and Happy Infusing……………

Total Cannabinoid Content: 350mg THC- Canna Butter

Prep: 30 Minutes

Cooking: 24 Hours

Ready in: 24 to 48 hours Hours

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Recipes: How to Make Canna Butter Mango Gummies

https://ultragoldbotanicals.com/

Preferred Resources for making Canna Butter Mango Gummies

1- 1/2 Quart Saucepan

Silicone Wisp

Silicone Spatula

Mesh Stainless Steel Strainers

Gummy Molds

Decorating Bottles

Stainless Steel Funnel

Glass Measuring Cup

Gelatin

Corn Syrup

Citric Acid

Liquid Sunflower Lecithin

Parchment Paper

Mango Concentrate

Food Coloring

Cooling Rack

Thank You and Happy Infusing!