i do a simple butter extraction: 2 ounces of bud/trim per pound of butter.
put water in a 19 gallon pot, 1/3 full. put in the plant material bring it to a slight simmer. add butter. slight simmer for a little while, not boiling. drain into another pot, catching the plant material in a tight sieve lined with cheese cloth. I use a pair of Kitchen gloves (thick dish washing latex) to squeeze out the plant material. refrigerate the liquids, toss the plant material. once the butter/water has cooled, cut a hole in the butter, drain the water. rinse with fresh a couple times and fill with fresh. reheat the butter with the fresh water until the butter is completely melted. Stir it good and cool it down again/ cut a hole, drain the water about 5-8 times. Chlorophyll is water soluble and is the source of the bitter taste. the more you rinse the butter, the less it will taste like green funky ass. more natural, chem-free extraction and your baked goods will actually taste good.