Mine turns into the consistency of cookie dough\
ok I will let you know now the raz-bery runtz turns to butter today a lot of the time my rosin changes consistency.. unless it is real oily or saping not sure if that's the word but then that stuff stays the same
I like to collect the Rosin and put it in a glass jar and put the lid on it, or tightly wrap it in parchment(better with an airtight lid) . Then set it on the press plate at 90 - 105 F, and wait for the Rosin to semi liquify and uniformly settle to bottom. Take it off the press and immediately put it in the freezer until it has completely cooled and hardened without freezing it. This normally yields a thick pull and tear consistency, but not always as it's highly dependent on the cultivar.
Yup cookie dough like batter
