Randy Chandler
When making cannabutter, the strong smell of cannabis can be a major inconvenience or even a deterrent for those living in apartments with sensitive neighbours or those who prefer to keep their cannabis activities private. While some people enjoy the taste of cannabis in their edibles, others may find it unpleasant and experiment with different ingredients to mask the flavour. In some cases, the cannabutter may take on an undesirable cheesy odour due to the use of sunflower lecithin or the lack of water in the recipe.
Characteristics of cannabutter smelling like cheese
| Characteristics | Values |
|---|---|
| Smell | Overpowering parmesan |
| Cause | Sunflower lecithin |
| Solution | Using soy lecithin |
| Other causes | Using raw cannabis, lack of water |
| Other solutions | Using water hash, straining, water washes, and fridge rotations |
Explore related products
What You'll Learn
Sunflower lecithin may cause a cheese smell
Cannabutter is butter that has been infused with cannabis. The process of making cannabutter involves extracting cannabinoids (like THC and CBD) and terpenes (the compounds responsible for weed's flavour and smell) using heat. The resulting product is then used in recipes that call for melted butter or liquid fat.
While cannabutter is expected to smell like cannabis, some people have reported experiencing a cheese-like smell. In one instance, a user on Rollitup described their experience with cannabutter that smelled like parmesan cheese. The user attributed this unusual smell to the use of sunflower lecithin, a modified oil, instead of soy lecithin in their recipe. Sunflower lecithin is known to go rancid, which can result in a foul odour.
Sunflower lecithin is a supplement that is typically consumed for its potential health benefits. However, in some cases, it has been known to cause unpleasant smells. For example, a user on Amazon reported that their sunflower lecithin supplements started to smell fishy, while another user on Reddit shared that consuming sunflower lecithin made their milk smell like vomit.
In the case of the cannabutter, the user on Rollitup speculated that the sunflower lecithin was the likely culprit behind the cheese smell. They mentioned that sunflower lecithin can be heated and added to decarbed BHO oil before incorporating it into edibles. However, in their experience, this additional step was unnecessary and may have contributed to the undesirable odour.
To prevent sunflower lecithin from going rancid and causing unpleasant smells, it is recommended to purchase small amounts and consume them before they have a chance to deteriorate. While rancid sunflower lecithin is not unsafe to consume, it can negatively impact the taste and smell of the product.
The Japanese and Cheese: A Cultural Taste Test
You may want to see also
Water washes can remove bad tastes
Cannabutter is a fundamental process in creating marijuana edibles. However, many people dislike the taste of weed, which can be described as bitter, burnt, or sharp. The process of making cannabutter can also introduce other unwanted flavours, such as cheese, as reported by some users.
The good news is that water washes can effectively remove bad tastes from cannabutter. This technique is relatively simple and can significantly improve the taste of edibles. It involves melting the cannabutter and adding an equal portion of warm water. The mixture should be stirred for at least 30 seconds and then cooled in a refrigerator. As the butter solidifies, it will float on top of the water, and the unwanted compounds will remain in the water. The butter can then be drained and separated from the water, resulting in a cleaner-tasting product.
It is important to note that the temperature range must be carefully controlled during the water wash process. THC, the compound responsible for the desired effects of cannabis, is not water-soluble, so the potency of the edibles will not be affected as long as the temperature does not exceed 250°F (121°C), the vaporization point of THC. However, if the temperature drops too low, the butter will congeal, making it difficult to separate the solids.
Additionally, it is recommended to strain the cannabis before adding water to the cannabutter. This ensures that the THC absorption process is not restricted, as the presence of water can impact the absorption of THC and increase the absorption of unwanted compounds such as salts and chlorophyll.
By performing water washes, you can effectively remove unpleasant tastes from your cannabutter and improve your overall experience with edibles. This technique is a great way to enhance the flavour of your homemade edibles and make them more enjoyable.
Beef n' Cheese Slim Jims: What's the Deal?
You may want to see also
Slow cookers can be used to make cannabutter
If your cannabutter smells like cheese, it's likely gone bad. While it's normal for cannabutter to have a slight weed smell, an overpowering cheese smell is usually due to the use of sunflower lecithin.
Now, if you want to make your own cannabutter at home, a slow cooker is a great option. It's an easy, cost-effective way to make edibles with all the desired cannabinoids and terpenes from cannabis. Here's a step-by-step guide:
- Prepare the Weed: Start by grinding your cannabis buds coarsely with a hand grinder or food processor. It's important not to make it too fine, similar to the texture of dried oregano. This step ensures that the cannabinoids and terpenes can be effectively extracted.
- Decarboxylate the Weed: Decarboxylation, often shortened to "decarbing," is a crucial step to activate the THC in your weed. Preheat your oven to a suitable temperature, spread your ground weed on a baking sheet, and place it in the oven for a few minutes. The time and temperature may vary depending on different guides, but it's generally recommended to keep an eye on it to avoid overheating.
- Melt the Butter: Place your desired amount of butter in the slow cooker and turn it on to its lowest heat setting. Let the butter melt completely. You can also add a small amount of water to the slow cooker to regulate the temperature and prevent scorching.
- Infuse the Butter: Once the butter is melted, it's time to infuse it with the decarbed weed. Place the decarbed weed in a reusable filter or a sachet made of cheesecloth. Then, put the filter or sachet into the melted butter. You can also simply add the ground weed directly to the butter, but using a filter makes the next steps easier.
- Steep the Infusion: Let the weed and butter mixture steep on low heat for around three hours, stirring occasionally. During this time, the butter will take on a murky, greenish hue as the cannabinoids and terpenes infuse into the butter.
- Cool and Strain: After steeping, turn off the slow cooker and let the cannabutter cool down for about an hour. You want it to be cool enough so you don't burn yourself, but still warm enough to strain easily. Remove the filter or sachet, allowing the liquid to drain back into the slow cooker. If you added the weed directly, use a fine-mesh strainer to separate the butter from the plant material.
- Final Straining (Optional): If you notice any fine bits of marijuana or milk solids in your butter, you can strain it again. Pour the cannabutter through a clean filter or cheesecloth into a clean container. This step ensures a smoother, more aesthetically pleasing final product.
Your cannabutter is now ready to use! You can store it in the refrigerator or freezer to extend its shelf life. Remember, when consuming edibles, always start with a small amount and wait a couple of hours to gauge the effects before consuming more.
The Science Behind the Smell of Cheesy Balls
You may want to see also
Explore related products
Sous vide is a scentless method
Cannabutter is a popular edible form of cannabis, which can be added to recipes for baked goods like cookies and brownies. It is made by infusing butter with cannabinoids (like THC and CBD) and terpenes (the compounds responsible for weed's flavour and smell).
While traditional stovetop methods of making cannabutter can fill your kitchen with the strong aroma of cannabis, sous vide offers a scentless alternative. The sous vide method involves placing your decarbed weed and fat in a sealed bag or airtight jar, which is then placed in a bath of temperature-regulated water. Since the cannabis and oil or butter are sealed and submerged underwater during the infusion process, there is no smell. This method also eliminates the need to constantly monitor a stovetop or open flame, and allows for multiple infusions to be made simultaneously.
The sous vide method is ideal for those who wish to make cannabutter without attracting attention from neighbours or landlords. Lo, a San Francisco-based creative director and blogger, successfully used this method to create infused butter in an apartment with strict rules against cannabis smells. She cooked her infused fats sous vide at 185°F for four hours, resulting in a product that can last a couple of months in the fridge and even longer in the freezer.
While the sous vide method is highly effective at containing smells, it is important to note that other factors can still contribute to odours when making cannabutter. For example, the use of sunflower lecithin instead of soy lecithin has been known to result in an overpowering parmesan-like smell. Additionally, the use of a Crock-Pot or slow cooker for steeping can also impact the aroma, as these appliances may not have the same temperature control as the sous vide method.
In conclusion, the sous vide technique is a scentless and convenient way to make cannabutter, allowing you to discreetly create infused butter without worrying about lingering cannabis smells.
Cheese Connoisseur: George Washington's Favorite Dairy Delights
You may want to see also
Chlorophyll causes bad taste
While some people like the taste of cannabutter, others find it unpalatable. The taste of cannabutter is influenced by the extraction and infusion of cannabinoids (like THC and CBD) and terpenes (the compounds responsible for weed's flavour and smell) from the cannabis plant into fat.
The chlorophyll in the plant material is often cited as the main cause of a bad taste in cannabutter. Chlorophyll is the compound that gives the cannabis plant its green colour. Some people describe the taste of chlorophyll as "plant-like", "green", or "bitter". It is worth noting that the taste of cannabutter is subjective, and some people may not find the taste of chlorophyll unpleasant.
To mitigate the taste of chlorophyll in cannabutter, several methods can be employed:
- Water curing: This involves melting the cannabutter and adding an equal amount of water. The mixture is then heated and simmered for a few minutes before straining out the plant material. This process can be repeated multiple times to further reduce the chlorophyll taste.
- Ethanol vapour: Exposing the cannabutter to ethanol vapours can help remove chlorophyll and other unwanted compounds such as lipids and waxes. Proper ventilation, such as a fan or an open window, is necessary when using ethanol.
- Switching to oil: Some people find that using oil instead of butter results in a better taste, as oil is more effective at masking the chlorophyll flavour.
- Masking with strong flavours: Certain strong flavours, such as chocolate, ginger, peanut butter, and hot peppers, can help mask the taste of chlorophyll in cannabutter.
- Using sweeter/fruitier bud: Opting for sweeter or fruitier cannabis buds when making cannabutter can result in a sweeter or less bitter taste, improving the overall flavour profile.
It is important to note that while these methods can help reduce the chlorophyll taste, they may not completely eliminate it. Additionally, it is always recommended to exercise caution and follow local laws and regulations when handling and consuming cannabis products.
Taste of Neufchatel Cheese: A Creamy, Tangy Delight
You may want to see also
Frequently asked questions
The likely reason for your cannabutter smelling like cheese is the use of sunflower lecithin instead of soy lecithin.
No, it should not. If your cannabutter smells like cheese, it has likely gone bad.
To make cannabutter without making your house smell like cannabis, you can use the sous vide method. Place your fat and decarbed weed in a bag or airtight jar and place it in a bath of temperature-regulated water. This method is not only smell-proof but also eliminates the need to monitor an open flame.
Other methods to make cannabutter include using a Crock-Pot, a programmable rice cooker, or a slow cooker. However, these methods may cause a strong smell to emanate from your house.
Strong flavors like chocolate, ginger, and hot peppers work well to mask the smell of cannabutter. With some experimentation, you may even be able to eliminate the smell completely.
