I prefer to use a crockpot for the cannabutter. it simmers it at a good temp (on low) for a long period of time (I usually do overnight, so about 8-10 hours) stir occasionally to make sure it doesnt get burned. Then, wake up, tend to it and strain (I use a cheesecloth, it seems to be the best method) after that, pop it into a bowl or butter container (it may vary in color, ive heard different things but mine is usually a slight green color) and let it chill and harden. Voila! I use an ounce of usually shake bud as it works well in potency either way and makes for a good quantity I use the butter in sweets, sauteing button/portabella mushrooms, anything really! The taste is not that different - as a matter of fact, try making snickerdoodles! The cream of tartar balances out the canna taste and you get a deliciously potent treat! Super relaxing as well!good luck1 it's a learning process to perfect what you prefer!
@murmursound Yup, that's what I do, but instead of cheesecloth, I use a gold coffee filter over top of a gravy separator. Stick a straw in (keeping air in it so butter doesn't clog it when it hardens) and you can just pour off the water after the butter hardens, just as you'd pour the gravy out from under the fat.