Hot Water Washing Infused Butter or Coconut Oil

[mtpromises]

This tech reduces the taste of flower infused oils and butter. Coconut Oil and Butter solidify in the fridge, making separation simple. But I’ve done this with MCT and a spoon to separate.

I use a fat separator and a kettle of hot water, it doesn’t have to be boiling, just over 100F will keep butter liquid.

The real keys are fat floats and the stopper air locks the spout. When I drain the water I stop after about half the water is drained and keep it at an angle til I put the stopper back in. Keeping only water in the spout.

Basically drain half the water, ensuring the oil level stays above the spout. Replace the stopper. Add more hot water and repeat. It gets clear pretty quickly, 4-6 water changes. I only let it sit for a minute between changes.

If you don’t trust yourself pouring, drain it into a bowl and not the sink. You can always reset everything if you pour out oil.

I believe this works because most the green flavors are largely salt based and salt strives to achieve equilibrium quickly when mixed in liquids. But that’s from reading about water curing. Whatever the mechanism it works.

[OldModerate]

Chlorophylle (most of the green) is solvable in water as are many of the other plant cell compounds, but not the canabinoids so they stay in the fat. The idea of them as salt compounds is great. Water soluble plant compounds are often negatively charged and indeed could be precipitated as salts with a base cations. Some nice chemical history there !

I do this too and sometimes before the décarbox step but I haven’t tried a oil separator. That’s a nice touch.