Lifestyle Recipe: How to make vegan rosin “budder” Patrick Bennett April 9, 2016 Share Twitter Facebook Share Print

Rosin tech is gaining popularity with incredible momentum, and if you’ve caught on to the hype by making some of your own, chances are that you have found yourself with some leftover rosin chips on hand.

What are rosin chips? When you finish pressing flowers into rosin, what remains afterwards are a pile of semi dry, flattened out saucer chips. These chips, like the flowers they came from, also contain valuable cannabinoids which can be recovered in several different ways.

These partially decarboxylated squished remnants of flower are a perfect precursor for making edibles at home. With a few simple ingredients and a free afternoon, you can make yourself all sorts of delicious treats by recycling all of your leftover rosin chips.

Below is a recipe for making your very own vegan rosin budder. This is a fantastic starter recipe for anybody new to making edibles, and your finished product can be used in a myriad of edibles recipes. Because this recipe utilizes coconut oil, this product is safe for those wishing to refrain from animal byproducts.

Ingredients

~ 15 grams of rosin chips (ground or finely broken up)

1 cup unrefined coconut oil

1 cup water

1 glass bowl

1 large pot filled with water (glass bowl must fit around rim of pot, just above water line)

2 sheets of cheese cloth

Cooking string (hemp works)

Metal spoon

Spatula

Small bowl or container

Directions

Begin by by filling your large pot with water and bringing it to a soft boil. You will want the water line to stay just about 2 inches below the bottom of the glass bowl as it sits in the pot. While the water is heating up, grind your rosin chips up with a grinder or processor if you haven’t already done that. Once the water is boiling and your chips have been ground, fill the middle of a 1’x1’ cut of cheese cloth with your freshly ground rosin chips. Now fold the cheese cloth over twice and roll tight like a burrito. Take your cooking string and tie rings around the “burrito” as if you were preparing a pork tenderloin. This helps keep everything contained during the process. Empty your coconut oil and water into the glass bowl and place the bowl over the pot of boiling water. Make sure your water is boiling softly; otherwise, you may boil off your water sooner than desired. Add the lid and let the coconut oil melt down. Add your “burrito” to the coconut oil in the glass bowl and reapply the lid. Let the “burrito” simmer at a soft boil for approximately 4 hours, checking back every 30 minutes to refill water and flip the “burrito” if necessary. Make sure the water level in your pot stays within 2 inches of your bowl. You may need to periodically add water to achieve this. Once 4 hours have passed, turn off your boiler and remove your lid. Strain the “burrito” and infused oil over another piece of cheese cloth and into a smaller bowl or container. Place the container in your fridge and allow several hours for the oil to separate from the water. Once the oil and water have completely separated, strain your water and collect your hardened infused brick of coconut oil. At this point you have the option of reheating the oil and allowing it to melt back into a liquid state for an easy transfer into a container.

And there you have it! Before you throw away those leftover rosin chips, think about taking some time and repurposing them into a delicious vegan budder to use in your infused recipes!

Note: Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.

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Patrick Bennett Patrick lives with his wife and daughter in Denver, where he spends his time writing, photographing, and creating content for the cannabis community. View Patrick Bennett's articles