Now pour your bread mixture evenly into your 2 greased loaf pans and bake in preheated oven at 350* for 55 minutes. A toothpick can be used to check if your bread is done. When toothpick comes out clean your bread is done. If it doesn’t it will need another 5-10 minutes depending on your oven. If your bread is done remove loaves and let cool on a wire rack. This bread does great for freezing and tastes just as fresh once defrosted.
Unlike inhaling cannabis, where cannabinoids enter the body through the lungs, edibles introduce cannabinoids through the gastrointestinal tract, resulting in long-lasting and intensified effects. The intensity level varies depending on the dose, the type of cannabis product used, your own body and even how much other food you’ve eaten, as the effects can be stronger on an empty stomach. Depending on how the body metabolizes the cannabis, it can take between 30 minutes and two full hours before the you notice effects. We recommend not consuming more than your initial dose before the entire two-hour window has passed to ensure you don’t over-medicate. The oral consumption of cannabis is one of the strongest ways to take your medical cannabis and it’s very easy to overdo it, especially when just starting out.
In a legal state, home cooks have access not only to lab-tested fresh product but sometimes also to lab-tested butters and oils. Some who prefer to infuse at home rely on online potency calculators, of which there are several. Sites like Wikileaf catalog the potency of different strains, and home potency-testing tools are starting to hit the market.
Amateur edible makers will often talk about how strong their brownies are, but I don't think they really understand what that means. When I first got into this industry, I went to a dispensary with some friends who wanted to get some edibles. I was hesitant because I'd already had a bad experience with a highly potent edible that didn't taste good and I thought it was a waste of money for me. Meanwhile, my friend was like, "Oh, a 150 milligram brownie, I'll get that!" It was like $30, and I don't even think he knew what he had just bought.

According to the Arcview Group, a market-research firm, the legal-marijuana business in Canada and the United States did almost seven billion dollars in sales last year. Arcview estimates that the industry will grow to more than twenty-two billion dollars by 2020. These profits have brought innovation. Cannabis can now be vaporized, absorbed under the tongue, or smoked in a hyper-concentrated form, a process known as dabbing. Edibles—a category that used to begin and end with the bone-dry pot brownie, served in a college dorm room—have been undergoing a particularly marked revolution. The finer dispensaries in Boulder now sell cannabis-infused candy, breath sprays, spritzers, and savory foods, from bacon to smoked salmon. In Los Angeles, thrill-seekers are paying as much as five hundred dollars a head to have a cannabis chef cater multicourse meals, pairing different cannabis strains with their culinary complements (heirloom-tomato bisque infused with a lemony Sour Diesel, for example).


"Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture, as befitting the magazine's 40-year legacy. For those people who require medibles in their own lives or make them as part of underground compassionate care groups...the book is a highly useful tool." -Houston Press
Successful website The Stoner's Cookbook already helps marijuana-loving cooks with their archive of hundreds of thousands of cannabis-infused recipes that include meals, snacks, drinks, and desserts. They are now compiling their most popular recipes into a "high-class cannabis cookbook [that] will make history." The book, titled HERB: Mastering the Art of Cooking with Cannabis, has already been featured in a New York Times article and boasts almost 3,000 pre-orders in anticipation of its November 2015 release date. The 200-page book will not only feature hundreds of recipes (like butternut squash soup and a seared bone-in ribeye), but it will also teach readers the science behind marijuana, extraction methods, and medicinal purposes.

Amazed and thankful you’ve been answering this thread for over a year. I’ve made a few batches of butter in my day and have never decarbed in the oven. Super potent butter achieved but always in the slowcooker or double boiler for around 12 hours stirring every 30 min or so. Clearly this is a time consuming process leading me to making batches only once or 12 a year if that. A friend of mine brought over a batch of cookies she said took her about 1:45 total with the decarb process that were damn good and almost as potent as mine using same quality/amounts of green. I’m baking cookies this week and I want to try decarbing but I’m worried about letting go of my tried and true method. Would decarbing at 215 and infusing in the slow cooker for 8 hours be ok or overkill? I’d love to get better results or the same with less prep time.
I can’t say that I’m a huge fan of mayo but working in the food business has shown me that it’s probably the single most popular condiment out there. People put mayo with everything. They’ll put it on subs, dip their fries in it, put it in the calzones and on their pizza. It’s insane how much people like mayo. So here’s this recipe for mayo that will taste awesome and it will also give you a little buzz. The recipe is really easy but just know that you will need cannabis oil so have some of the on hand before you start.

This is a very important, but often overlooked step in the edible baking process. For those who are unfamiliar, the cannabinoids present is your starting material likely exist in their acidic, non-activated form. What does this mean? It means that THCa (‘a’ signifies acid) for instance, maintains many of the therapeutic properties associated with THC but NOT its psychoactive properties. Thus, if you desire the typical ‘high’ associated with edibles, you need to decarboxylate, or activate, your cannabinoids prior to infusing. Although the decarboxylation process begins immediately following the plant’s harvest, it must be accelerated with heat to ensure that all of the cannabinoids have converted from their acidic to their activated forms. For reference, this same process of decarboxylation is what occurs when you light up a one hitter or joint of cannabis.
Take the cannabis, lime juice, water, green onion, and the oil and place it in the crock pot. Cook the materials on low for about two hours. Once two hours has gone by, place the apple cider vinegar, soy sauce, tomato paste, chili powder, garlic, Worcestershire sauce, honey, ground ginger, cayenne pepper, and the apricot nectar in to the crockpot with the previously cooked mixture. Mix everything together well and cook on low for another hour at least. Be sure to stir the mixture occasionally. Once the sauce is done cooking, store it in an airtight container in the fridge. The recipe will yield about two cups of sauce and is definitely perfect for your backyard barbecues! Enjoy!
Now, Sayegh works with lab-produced extracts. Though they’re mostly fat-soluble, he says the lab he works with also produces a water-soluble version using a proprietary method. He’s tight-lipped about exactly how the water-soluble extract works, but says it “helps keep the integrity” of the THC “without burning it off,” and means he can infuse frozen meals that can withstand the oven and microwave—something he does especially for critically ill patients, in collaboration with a nutritionist.

So your oven should be preheating. Sift together the baking soda, salt, flour, and baking powder. Set these items aside. In a different bowl, use an electric mixer to beat the butter for about 45 seconds. Add in your lavender flowers and sugar in a consistent stream. Be sure to pause and scrape the side of the bowl to make sure that everything is getting mixed in. Beat everything together on medium power until the substance is fluffy and light. Then, keeping the mixer on medium speed, add in the eggs, beating steadily until everything is combined.

This product may be applied to an “oil rig” for the highest intensity medication possible. An oil rig is a device used much like a traditional water pipe, or bong, which uses a heated element, usually titanium or quartz, to heat up the High CBD Hash Oil to a critical temperature. The oil is vaporized, channeled through water filtration for cooling, and inhaled by the user in a large concentration. This produces a less-bodied smoke that is not as thick as cannabis-plant smoke but equally expansive in the lungs and cough inducing.

Preheat oven to 350*. Grease 2 loaf pans with butter or cooking spray and set aside. In a large bowl mix sugar and cannabis butter using an electric hand mixer. Mix well & add the eggs, vanilla, and persimmon pulp and continue until all ingredients are mixed together really good. In a separate bowl sift your flour, baking soda, salt, spices, nuts, and raisins. When the nuts and raisins are evenly coated in the flour mixture slowly add a little at a time now using a wooden spoon to stir into your cannabis persimmon mixture until all ingredients are combined well.
Take a small pot and add in your cannabis and Everclear. Keep the heat on medium low, at a simmer but never at a boil. This heat will burn off a lot of the alcohol, hopefully allowing you to drink this lemonade without getting hammered. The alcohol is in the recipe in order to extract the THC from the cannabis. After you have brought the cannabis and alcohol up to the right temp, add in half of the glass of water. The mixture should cook until about half of it is evaporated. Then, strain the mixture through cheese cloth to remove any leftover cannabis sediment. Be sure to squeeze the cheesecloth out to make sure that you get all of the trapped liquid. Then, you can add in the rest of the water, freshly squeezed lemon juice, and sugar as you see fit. Store this drink in the fridge! Enjoy!
No! That would be disastrous. Hash and kief are NOTHING like flour. You can make your regular cookie recipe with the regular amount of flour and simply stir in an appropriate amount of finely ground decarboxylated kief or hash that will give you the dose you are seeking into your batter and bake as usual. But hash and kief are by no means a substitute for flour.

Nick and Mary eventually decided to follow his parents to Portland, where Mary began helping her mother-in-law with the company. She created a Facebook page and designed the logo, coming up with a whisk-and-marijuana-leaf motif. Before long, Mary told me, “I realized we could have a real business.” She and Wolf are an unlikely pair. In contrast to Wolf’s bohemian vibe, Mary exudes wholesomeness. She has short blond hair and rosy cheeks. “I call us Beauty and Obese,” Wolf said. In cooking videos on the Cannabist, they have an “Absolutely Fabulous” dynamic. When Mary says, “We’re going to mix it all into the pot, and it’s going to be delicious,” her mother-in-law exclaims, “Ha-ha. You said ‘pot!’ ” But their skills appear to be well matched. Wolf is the right-brain person, dreaming up recipe ideas, while Mary oversees the left-brain tasks, navigating Oregon’s complicated regulatory requirements.
If using whole buds or trim, make sure that the material is ground up relatively fine. We prefer to use a traditional grinder as opposed to a food processor or blender, as they typically pulverize the starting material. If using hash that has greased up or congealed into a sticky ball, attempt to break up the hash into smaller pieces; the goal being to increase the exposed surface area.
During Saturday's class, Charley Wheelock, the chocolate maker who taught Sugar High with Hukill, gave students a brief history of chocolate before diving deep into his passion for infused goodies. He initially got some flak from other chocolate makers when he said he wanted to partner with Serra. But pot culture is here for the long-term, and he’s determined that his kitchen be at the forefront of that movement. 
That’s right. Cinnamon cannabis oatmeal cookies. Oatmeal isn’t the most popular flavor of cookies but cinnamon roll is something that most people agree is amazing. On a scale of 1 to 10, this recipe comes in at about a 3 for difficulty, meaning that pretty much anyone is capable of accomplishing the task of making these. They’ll also get you pretty stoned, an added bonus. These will do well at a party or a gift for a friend and they’re the perfect recipe to begin your cannabis culinary adventure. Whatever you choose to do with them, you’ll love the way they taste!

Oils go rancid whether infused or not and exposure to light and heat can increase this. You are likely safe for 2 to 3 months at least. Store for 6 months or more int he freezer, then just remove the amounts you need when you need it. BUT be cautious that you have removed ALL the moisture after infusing. I have had coconut oil grow mold, even in the fridge, as I did not get ALL the water out.


Cannabis infused butter, otherwise known as cannabutter, is a primary ingredient in many marijuana-infused recipes. Cannabis butter is technically an ‘extraction’ method whereby the cannabinoids, terpenes and flavonoids are extracted from the cannabis plant and infused into the butter fats. The butter from a normal recipe is then substituted with cannabutter to produce psychoactive effects. Cannabis butter is often used in decadent edible recipes (such as brownies), but ultimately its use depends on the cook and his/her personal preferences and/or their dietary needs. It can be made from dried or decarboxylated cannabis buds, trim, solvent-less hash or even sugar leaf.
Decarboxylation: Ingesting or cooking with fresh cannabis will not have much of an effect because the THC has to be “activated” with heat. This process is called decarboxylation, or “decarbing.” Typically, THC is decarboxylated before cooking in order to produce the effects of cannabis. It is worth noting that it must be heated slowly in order to retain any product for the cooking process.

During Saturday's class, Charley Wheelock, the chocolate maker who taught Sugar High with Hukill, gave students a brief history of chocolate before diving deep into his passion for infused goodies. He initially got some flak from other chocolate makers when he said he wanted to partner with Serra. But pot culture is here for the long-term, and he’s determined that his kitchen be at the forefront of that movement. 


My issue is how INCONSISTENT my brownies have been. In the last 4-5 years I’ve made 8-10 batches of brownies, mostly done the same way (except once with a slow cooker and once i included a 40 minute oven decarb step vis a vis laurie wolf/the cannabist recipe) that have ranged from completely catatonic and narcotic, like debilitating. People with little to no tolerance have vomited from eating half of one. I smoke every day, including extracts and flower, for about 12 years and even i’ve been completely Fuzzed out to the point where i sleep and then wake up and i’m still FUZZED OUT! However, I’ve also made brownies that were totally delicious but completely sucked.
*Note that the total amount of cannabis oil will vary by individual. Optimal dose is determined through guidance from a qualified healthcare professional. If the infused oil is particularly strong, start with half of the recommended dose and increase the amount slowly. Always consult your physician should you have any questions when baking your own cannabis edibles. Keep these muffins safely out of reach of children, pets or anyone else who should not be using them. Make sure that they are properly marked and stored away securely. When baking with cannabis, remember to always start low and go slow.
Seattle chef Ricky Flickenger got his start at a popular cupcake shop and now teaches home cooking classes—which included one on the science of cooking with cannabis, until shifting laws made him retire that particular session. A self-taught chef, Flickenger is used to figuring things out on his own and, like many cooks in the cannabis field, keeps up to date on scientific research. He’s partial to making his butters and oils with a product called kief, a powdery substance made from the glittery, hairlike trichomes that protrude from the cannabis plant. Kief is one of the many cannabis extracts that have found their way into dispensaries alongside traditional buds.

howdy, I don,t mean to be rude but your culinary skills seem to out way your math skills if you use decent weed 20 percent. In a perfect world that would yield 5600 milligrams thc/cbds & other goodies. Point is those 56 cookies would be 100-milligram dose per cookie but because it’s not a perfect world the dose would be from the 80,s to low 100,s milligram per cookie. Which is a high dose most people should start with 10 milligrams to 20 milligrams once you got your sweet spot you will find pain relive or just a great time!


Not only that but adding cannabis butter to a burger is a lot easier than most people think. By mixing cannabis butter with ketchup, mayonnaise, or mustard, you can make any beefy (or veggie) burger medicated. Adding the cannabis butter will give you a delicious meal that will give you a long lasting high. Keep that method in mind for when this burger is complete, fried cannabis leaves in all.
When people think of brownies, they don’t usually think of them being too healthy. However, that thought is about to change thanks to the addition of hemp seeds in to the traditional brownie recipe. With the recent explosion of hemp knowledge and support, more and more people are beginning to incorporate hemp in to their diets, more specifically the seeds. The seeds of the hemp plant are the most helpful part, containing an excellent source of vegan protein, dietary fiber and all essential amino acids, plus the added benefit of antioxidants, vitamins, and minerals.
Cannaoil in your smoothie? Yes! Due to its reputation as a superfood and the creamy texture that results from blending coconut oil, it has become a popular addition to smoothies. There are a lot of recipes out there but you can experiment by adding a tablespoon of cannabis coconut oil or less if your infusion is strong (5-10 mg is a good starting point) to your favorite smoothie recipe.
and it is a gift to us to be savored and enjoyed ! When I make a butter I want people to know there’s weed in it I want it to be green I wanted to be smelly and I wanted to taste like something , I think personally you’re confusing the details of *smoking weed with the details of *eating weed yes chloroform and all that other stuff you mentioned is very bad when it comes to smoking like if you were making a hash or an extract you would definitely want to use a method that results in fewer of these but when it comes to cooking those things are good for you they have tremendous health value and you’re only screwing Yourself by cutting out the flavor and the health benefits. you’re coming across like some kind of a Stoner burn out the way your talking about this stuff .

“I tell people that they need to soak the cannabis in distilled water for at least 24 to 48 hours just to take out the impurities and to remove the chlorophyll,” Jeff says. “And I teach people how to blanch it to take out even more of the taste and more of the impurities, so you’re working with a really fine product that you’re going to infuse into your butter or oil.”


Ice extracts are a much safer way to obtain highly concentrated THC, rather than the “easier” butane method. Ice hash is clean and earthy, definitely something every stoner should try at some point. It’s not as difficult to make as some people think. Here’s a step by step tutorial on how to make ice hash yourself and get a good yield of some serious fire.
Decarboxylation: Ingesting or cooking with fresh cannabis will not have much of an effect because the THC has to be “activated” with heat. This process is called decarboxylation, or “decarbing.” Typically, THC is decarboxylated before cooking in order to produce the effects of cannabis. It is worth noting that it must be heated slowly in order to retain any product for the cooking process.
There is no “high” from CBD, although both THC and CBD have many medicinal properties. When you make a butter or oil infusion you are infusing both these cannabinoids (along with many others) into the butter or oil, so yes you would get the benefits of both. How much of each will depend on the plant material you are cooking with and its individual cannabinoid profile. This varies widely from strain to strain. If you are using lab tested cannabis you will have a good idea of what to expect. While you can estimate a THC percentage (my free dosing course teaches you how), CBD is impossible to estimate without a lab test. Not only is the amount of CBD in each strain drastically different, you don’t physically feel the effects of CBD in the same way you do THC. Hope this all makes sense. Cheri
As to how much bud to use, that depends on how strong you want the oil. The recipes on this site use 1/2 ounce (14 grams) per one cup of oil or butter. That said, when cooking for myself, I use double that amount. I have a high tolerance, but even for those who are “lightweights” making stronger infusions allows you to use less of them in order to get the same dose. Less infusion in the finished recipe means better flavor. If you haven’t already, my free online Dosing class at http://www.Cannademy.com can help you fine tune and adjust your recipes for what you need. If you are unsure of how much you need, please see this article to determine your ideal dose, because everyone is different and not just a little different.

I followed Wolf into a back room, where Mary was at work, wearing a green apron decorated with the Laurie & MaryJane logo. They’d been hired to provide the desserts for a cannabis dinner party, and Mary was testing some miniature pumpkin pies. She pulled a baking sheet full of pies from a cooling rack. “I used one of Laurie’s recipes from the Cannabist,” she told me. “We’ll have to taste it to see if the flavor is right.”
With summer basically here, people are spending a lot of time outside. Which is definitely a good thing, as most of us have been seriously deprived of Vitamin D for the past few months. So hiking, kayaking, running, or whatever other outdoor activities people enjoy are at the top of everyone’s list of things to do… But it’s also important to stay healthy and stoned, right? The following recipe will teach any stoner how to make a delicious trail mix blend that will keep you full, medicated, and healthy this summer while you’re out enjoying yourself!
This first-ever cookbook from High Times magazine—the world's most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and "budding" chefs, whether they're looking for the perfect midnight munchie or just to take dinner to a higher level.
You must be 21 years of age to attend our experiences. Please make sure to bring your non-expired ID, or State issued License. Temporary IDs cannot be used to validate entry into dispensaries and/or grow facilities. Non-US Citizens must present a valid passport to enter cannabis businesses. These are the rules of the Marijuana Enforcement Division.
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If you are a regular edible consumer or dabber and have a high THC tolerance, you can increase the potency per serving by using less butter. If you mix one gram of BHO with 70 percent THC potency into 1/2-cup butter (48 half-teaspoons), each serving has 14.6mg THC.  If the same 70 percent potency BHO is blended into 1/4-cup butter (24 half-teaspoons), each serving would have 29.2mg THC — making an extra-strong dose.
"Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture, as befitting the magazine's 40-year legacy. For those people who require medibles in their own lives or make them as part of underground compassionate care groups...the book is a highly useful tool." -Houston Press
“I would say I’m a ten,” Wolf said. She’s had only one edibles disaster. Four years ago, in her rookie phase, she and a friend consumed too much cannabis before a Halloween party. She ended up accosting a partygoer who was dressed as a doctor and asking about a bunch of medical issues. “It was absolutely mortifying,” she said. “I forgot it was a costume party.” She has also had complications with LSD, which she told us about at the table. “Once, when I was tripping, I ate a cinnamon candle,” she said. She thought it was cinnamon toast.

Combine in your glass jar, 3 ounces of drinking alcohol with your ounce of hash oil, or in a 3:1 ratio, according to the strength of your hash oil.  Seal the mixture and put it in the freezer for 6 or more days, shaking a few times per day.  Now store your tincture in your one ounce eye drop bottles.  Before taking, you should first calculate how much thc each dropper, and each drop holds, according to the strength of the hash oil and how much you’ve used.  This method has the most easy method of consumption.  Use the eye dropper to squirt a measured amount of weed tincture under the tongue, hold for half a minute, then swallow it down.  The thc and other cannabinoids will bring health benefits, but the psychoactive ingredients will have less effect because it may not have been activated by heat.  As with any oral consumption, effects come on slow and then goes stronger for longer.  It is important to make sure you know how much cannabinoids you are consuming, and not to re-dose before the effects take hold, which can take as much as one to two hours.
Cook your burger in the fashion you choose. Grilling usually works best, although those George Foreman grills can pumped out some delicious patties. While the burger is cooking, make sure to assemble your canna-condiments in little containers so that they’ll be ready when the burger is done. When your burger is cooked to the temp that you enjoy, place it on the bun. Add the fried cannabis leaves, as well as your condiments, cheese, and whatever else you’ve decided to put on this delicious sandwich.

Wolf pulled a Mason jar of infused olive oil from a shelf and encouraged me to smell it. It had a powerfully green scent. “Olive oil infuses beautifully,” she said. “It’s very earthy.” A jar of infused canola oil, on the other hand, smelled like bong water. Wolf had used the infused olive oil to make the stuffed mushrooms as well as a spinach tart. Those who wanted even more weed could slather their food with an infused feta sauce made with olive oil, garlic, parsley, and red onion. “Strong flavors help conceal the taste,” Wolf said. “It is a challenge to keep the foods from tasting like cannabis. That’s probably the hardest thing about making edibles.” Dessert was a “mildly infused” strawberry trifle in a big glass bowl. For palate cleansers, there were frozen grapes—an old standby for Wolf. “They’re wonderful when people get stoned,” she explained.

Because cooks use cannabis for its chemical effects, not just as a seasoning, a field of homespun, and increasingly more professional, technology has grown around it. Techniques for refining the plant matter into usable and potent ingredients range from stovetop simple to serious industrial processing—all in the quest to make bioavailable, accurately dosed dishes that also taste good.


That's not the way it works. A lot of people say, "Oh yeah, I put a gram of Blue Dream into my brownies and they were amazing." No, they really weren't. First of all, I don't believe you, because if you're going to put the actual ground-up bud into your brownies, sure, there's going to be some form of decarboxylation that occurs, and you'll get some of the potency of the herb into your brownies. But they'll taste horrible and your body most likely will reject the brownies (read: you'll vomit) because our digestive systems are not designed to digest plant matter like that.
I have made cannabis-infused butter many times with inconsistent results. I always start with a ration of 454g of unsalted butter and 28 grams of cannabis. I boil 6 cups of water or so then add the butter and the ground cannabis (i grind it by hand using a manual grinder) and reduce heat, letting it simmer for 3-5 hours. Strain through a cheese cloth and let cool over night.

4. Place 2 toasted muffin halves on each of 2 plates. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to carefully remove each egg from the pan, letting any excess water drip off before placing 1 poached egg on top of each muffin half. Spoon the hollandaise sauce over the 4 muffin halves. Garnish each egg with the parsley. Serve immediately.
Frankly either making the butter the way I described it, or making it the boiling water method is easiest. Making tinctures and oils is a pain, and taste like complete crap. Don’t put raw pot in food as it won’t carboxylate, which is the heating process to make the thc become available to your body. That’s why making butter or oils is the best way to ingest it. You can use it just like you would butter, you can make candy from it, or brownies, or whatever, but why go to all that trouble to have pot tasting candy and food? I don’t find it unpleasant by itself, but I would in my eggs, or pizza, or whatever. I too have COPD issues (61), so I eat butter instead of smoking. The difficult part about making butter is depending on where you are, weed can be really expensive. If you make it the way I described above, just make sure it isn’t getting too hot. If it starts foaming too much, take it off the heat for a bit, turn the heat down a little, and put it back on. You want somewhere between medium to medium low heat depending on your stove. I don’t think this is the answer you’re looking for, but this is what I know. If you want the boiling water method I’ll post it for you. It’s more time consuming, but probably safer since you have no prior experience making butter directly on heat. I used to be a chef, so it’s like making Hollandaise sauce without a double broiler. I’m just used to doing it this way. And one more word of caution, it makes your house stink, really, really stink. So keep the windows closed and don’t have the grandkids over for a day or two 😉
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