Add water?

So I've been doing this basic recipe for years and recently discovered decarbing. That was a game changer. But I have never added water before. My stuff always comes out light green and clear, potent and lovely. Am I really missing out by not adding water to the simmer? And should it be cooked longer if so?

My method:
14gr chunky ground funk (not brick nasty) and spread evenly on a cookie sheet, covered well and baked at 220 for 45 mins

Remove, let stand a few, add to 2 sticks Kerrygold butter (considering the coconut oil this time as I have both)

Simmer at the point that it comes to a foamy head like a nice batch of tea for another 45 mins

Remove, strain thru cheesecloth in a mesh colander at first and then twisting the end until it's as dry as possible

Save the remnants of the cheesecloth for baking anything from Turkey to banana bread.

Am I missing something with the whole water thing? Should I let it sit for hours? Thanks!!

Coconut oil is the way to go...IMO
No need to add water

BobBitchen said:

Coconut oil is the way to go...IMO
No need to add water

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Thanks. So many recipes call for a pot of water. Not sure why. I just use the butter for daily stuff, veggies, bagels, etc. Is there a reason to do it?

butterbella said:

Thanks. So many recipes call for a pot of water. Not sure why. I just use the butter for daily stuff, veggies, bagels, etc. Is there a reason to do it?

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I use badkats method/recipe . .
http://www.badkatscannapharm.com/#!photo-tutorials/cqnr

Worth checking out, good luck

Very true Bob...after decarb i cook in oven at 215f for 1 hour, just the butter/coconut oil etc and weed and lecithin,no water. let cool then freeze at least 2 hours. Let come to room temp then nuke a couple mins until liqid again. I cook for anothertwo hours. You can go even longer for heavier effect...great for muscle spasms at a 4 hour 2nd cook.
I used to make the butter with the water method and it was a far less quality end product.

Water helps to keep the fat temp regulated. If you're using a slow cooker water is unnecessary for extracting. But it is very useful as a filter.

By boiling the butter and herb in water, you're virtually guaranteed you're not going to scorch the butter since water boils at approximately 212 deg F.

If you want the safety of boiled water without having to separate out the water later, use a double boiler. Boil water in a large pot, set another pot or bowl on top with your herb and butter. The boiling water heats the bowl and melts the butter gently and prevents it from burning. Strain well and you should have good quality cannabutter without having to wait for the butter to separate from the water. The water in cannabutter decreases it's shelf life and will lead to it turning rancid quicker.

You don't have to decarb if you cook the herb and butter long enough, but the end product won't be as strong. Decarb in the oven will definitely increase the potency.