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Butter Recipe

Butter Recipe

by TeamAlpha |

 

Time: 2 Hours

Make your toast pop with some infused butter, the most popular base infusion.  It can be used in practically any recipe.

With its high fat content, infused butter is a perfect carrier for T_C and other c_binoids.

Clarified or regular unsalted butter can be used depending on your preference. Clarified butter (Ghee) has a higher lipid profile, better for infusing.

Flavor your butter and get creative. Dress up your butter by adding ingredients like honey and lavender, roaster garlic and chives, roasted jalapeno and cilantro-lime, raspberry jam or other delicious combinations.

Ingredients

Below is a common ratio to use for infusion.  Adjust amount to personal preference or machine capacity.
  • ¼ ounce/7g Decarbed herb per cup
  • 1 cup UNSALTED or clarified butter, softened
  • 1 tablespoon lecithin**

**Lecithin helps the active ingredients stay mixed with your oil and not separate.  It also helps with absorption in your body.

Quick Start: How to

Following is a Quick Start to infusing butter. For more detailed instructions, reference your machine's Instruction Manual.

  1. On the EdiWhip,
    1. Fill the strainer with decarbed herb and place in the EdiWhip.
    2. Place remaining ingredients into the chamber and place the lid securely on. 
    3. Select Butter and Start.
  2. On the EdiOven,
    1. Insert the strainer in the purple infusion sleeve.
    2. Insert the purple infusion sleeve into the metal decarb cup.
    3. Place your ingredients into the assembled cup.
    4. Follow the Infusion Instructions in your machine's manual. 
  3. When the time is done, the machine will beep and automatically turn off.
  4. Allow 15-20 minutes for the contents to cool down.
  5. Unplug from the outlet and take the lid off.
  6. Place the strainer basket into a large mixing bowl or measuring cup.  Pour the infused mixture slowly through your strainer.  Use a spatula or press device to squeeze out the liquid.
  7. Your infusion is now ready to be used in your favorite recipes.
  8. Pour into trays, molds or a storage container.
  9. Store in the refrigerator for up to 30 days or in the freezer for up to 6 months

TIPS:

  • Do not use margarine or water.
  • Do not use cold, firm butter. Soften first.
  • For best potency results, we recommend clarifying your butter or using ghee.To clarify, gently melt and simmer the butter. Discard the milk solids and surface foam. Use the clear golden liquefied butterfat.

    • Check out our Ediwhip, our big dog pack member for infusing butter.

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