HillCrest 534 Report post Posted June 29, 2017 Id like to add to this.... Only use clarified butter. Its much better.....if you must use butter. If you own bubble bags allow it to cool slightly and use say a 90 micro bag to filter. USE COCONUT OIL NOT BUTTER. ...doesnt really taste of coconut but its purer that butter and can be used pretty much the same as butter/oil in cookiing. For those of you with a nut allergy..... Coconut isnt classified as a nut even though it falls into nut/fruit/seed. I've never heard of anyone who has a nut allergy reacting to a coconut. Regards Hillcrest. 1 Quote Share this post Link to post Share on other sites
gardenartus 12,769 Report post Posted June 29, 2017 I always make Ghee before I infuse. Much higher fat content as well. 1 Quote Share this post Link to post Share on other sites
HillCrest 534 Report post Posted June 29, 2017 I always make Ghee before I infuse. Much higher fat content as well. Huh it has a lower fat content as the process of making ghee REMOVES some fats. Although I suppose the the removal of some fats reduces volume hence increasing by volume the fats left...if that makes sense lol 1 Quote Share this post Link to post Share on other sites
gardenartus 12,769 Report post Posted June 29, 2017 It removes water, casein, milk protein, a few other things and you end up with pure milk fat. Yes it is higher in fat then butter, by like 6% I believe. 1 Quote Share this post Link to post Share on other sites
tacman7 437 Report post Posted June 3, 2019 I use an instant pot to make our pain cream. I use a different deal now, stainless containers (cake pans) that are covered that fit in the instant pot. It pressure cooks for 4 hours then cools for an hour. Just coconut oil and pot, no water gets into the pot. Pretty happy with results and it's easy to do, I have a squishier ( a sausage press) that wrings the oil out of it. 1 Quote Share this post Link to post Share on other sites
