Making butter is a perfect way to make use of some left-over milk. Then, you can add your DIY butter as a food companion.
The steps on how to make butter are also really simple and you will have a lot of fun while making it. After you follow all the steps on how to make butter, pack your DIY butter in a pretty jar or roll it into a log and wrap it in waxed or parchment paper.
So, are you ready to learn how to make butter? Take a look at the article below to know how to make butter at home!
How to Make Peanut Butter
This article covers some easy steps on how to make butter, and one of them is how to make peanut butter. Here's how to do it!
- 2 cups (16 ounces) of raw, shelled peanuts
- 1/2 teaspoon of kosher salt, plus more if needed
- 1 to 2 tablespoons peanut oil or other oil (optional for peanut butter creamier)
- Honey or other sweeteners 1 to 2 tablespoons
- Optional add-ins: 1 or 2 spoonfuls of cocoa powder, 1/2 spoonful of cinnamon or another seasoning, a handful of chocolate chips, a few Nutella spoonfuls.
- Roast the peanuts. Arrange a middle-of-the-oven rack and fire to 350 ° F. Place the peanuts on a rimmed baking dish, and bake with oil for about 10 minutes until lightly golden-brown and glossy.
- Pulse the peanuts until ground. Move the peanuts to a food processor equipped with blade or blender attachment.
- Continuously run a food processor or mixer for 1 minute. Stop and scrape down the bowl sides and edges. The peanut butter should seem gritty and dry at this stage, more like couscous.
- Keep running the food processor or blender for another minute and then stop and grind the sides down. The butter should start clumping together at this stage.
- Continue to run the food processor or blender for another minute and then stop and scrape the sides off. The butter is smooth and fluffy at this point, like really thick peanut butter.
- Mix the salt, oil, sweetener, and other extras. Sprinkle the salt, sugar, sweetener, and all other extras over the peanut butter.
- Keep processing the butter until it becomes smooth. Homemade peanut butter is always going to be a little bit grittier than Skippy peanut butter. Still, it will be spreadable at this stage.
- Move the peanut butter into a jar for storage. Scrape into a plastic container. After that, cover and refrigerate the peanut butter. The peanut butter can be used immediately. Congratulation! Now you know how to make butter!
How to Make Garlic Butter
The next butter recipe is garlic butter. Here's how to make butter for garlic butter.
- 1 cup salted butter softened
- 2 small cloves garlic minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon sliced fresh chives
- 2-3 teaspoons freshly squeezed lemon juice
- Combine in a small bowl, all ingredients together.
- Serve along with hot veggies, or with bread.
How to Make Weed Butter
The following recipe converts roughly into 30 mg THC per spoonful of oil or butter. Your ideal dosage can differ, but the regular dose is 10 mg. Start by measuring the weed butter you make for 1⁄4 teaspoon and wait about an hour.
Note how you're feeling and let your body tell you if you need more or needless if that is a sufficient number. Erring on the cautionary side should mean you truly enjoy yourself and have a good experience.
Step 1: Decarboxylation
The first thing you need to do is decarboxylate the weed. It is often known as "decarbing," which includes that you bake your cannabis, enabling the activation of THC, CBD, and other cannabinoids.
It also helps lipids bind securely to your marijuana in butter and oil for the perfect cannabis infusion.
You will need:
- ½ ounce of weed
- Hand grinder or scissors
- Glass baking dish or sheet pan
What to do:
- Preheat oven to 220 ° F.
- Smoothly break the desired quantity of cannabis with a hand grinder, scissors, or hands until it's the right size to roll a joint.
- Place the plant material thinly onto a glass baking platter or sheet pan. Pop over the middle rack in the oven for 20 minutes while using weeds of old or poorer quality; 45 minutes for cured, high-grade weeds; or 1 hour or more for something that has been harvested recently and is still wet.
- Check the weed often when it's in the oven, stirring it softly every 10 minutes to not burn it. You'll find the herb's hue changes from light green to a dark brownish-green. That is when you know it's been decarboxylated.
Step 2: Cannabutter Stovetop Infusion
If you've got weed, fat, time, and a kitchen, this method can make cannabis butter.
You will need:
- 1½ cup of water
- 8 ounces clarified butter, melted butter, or oil
- ½ ounce decarboxylated cannabis
- Medium saucepan
- Wooden spoon
- Thermometer, optional cheesecloth and/or metal strainer
What to do:
- Put water and butter in a medium saucepan, at very low pressure.
- Then add the decarboxylated cannabis when the butter is melting. Mix well with a wooden spoon and cover with a lid.
- Let the mixture boil gently for 4 hours. Stir every half hour to make sure your butter isn't burning. If you have a thermometer, make sure that the temperature does not exceed 180 °C.
- Then, strain into a jar with cheesecloth or metal strainer after 4 hours. Let the butter cool to room temperature. Use immediately or hold in the fridge or freezer for up to six months in a well-sealed mason jar.