Ghee, also known as clarified butter in anglophone countries, is made by simmering unsalted butter in a cooking vessel until all water has boiled off and the milk solids, or protein, have settled to the bottom and a scum has floated on top. After removing the scum the cooked and clarified butter is then spooned off or tipped out carefully to avoid disturbing the milk solids on the bottom of the pan. (via wikipedia)
- 450 grams (1 pound) butter
- 25 grams (about 1 ounce) quality buds or 14 grams (1/2 ounce) hashish or 50 grams (2 ounces) ground leaves
Utilizing this traditional recipe will prevent the butter from going rancid even if you don’t have a refrigerator for storage. It should also possess a pleasantly nutty, butterscotch flavor.
Warm the butter slowly in a pan, bring it to a boil while being sure to skim and remove the resulting froth. Your ghee will be ready for the cannabis to be added once the frothing stops.
If using hashish, heat it separately in a metal bowl or using a large spoon over low heat. When it has warmed sufficiently it should easily crumble into a fine powder. Hash, as you are sure to find out, dissolves much quicker than the ground nugs and leaves. Stir the cannabis occasionally while on low heat for about fifteen minutes, then strain and store in an air tight container, preferably jars. The ghee can be used for any number of the recipes we’ll be featuring. However, for general use, 1 teaspoon per person is a good amount to start with.