/ck/ - Food & Cooking

>>19080548
get 100g butter for every g of choof you have
chop your grass and spread on a baking tray in a 100C oven for an hour or so, you want it drying but not burning, 100C minimum cause this is what makes it get you high when you eat it
you skip this step or halfass it you may as well eat lawn trimmings

then you melt your butter in a pot, throw in as much water as you did butter, this stops it burning, then add your mull, then stir on low heat for 20-30 minutes until it starts getting golden-brown fat deposits on top
then filter it through a sieve into a container

here you can either use your liquid butter for a normal recipe (which is what I tend to do) but remember to compensate for the extra moisture from the lingering water
or you put it in the fridge, if you got the ratios right the budder will solidify as a layer on top of skanky water and you can just pull it off, dry it, and use as normal butter in any recipe while discarding the water

most people discard the filtered out herb but if you're real skint you can eat that too cause it's already decarbed, I've put it in stew a few times and it's ntb but if you just eat it outright it's quite unpleasant

you need a brownie recipe too googlet?