Cannabutter
Before beginning this recipe, it’s very important to remember to complete the decarboxylation process before adding your cannabis to the butter. If you skip this step, your cannabutter will only be a fraction as potent as it would be after achieving decarboxylation. Do not skip this step.
Equipment
- One cookie sheet
- One large saucepan
- Spoon
- Metal strainer (you may also use a cheese cloth for straining)
- Wooden ladle
- Container with a tight-fitting lid (for storage)
Ingredients
- ¼ ounce of cannabis buds finely ground with stems and seeds (if any) removed
- 1 quart water
- ½ cup one stick of unsalted butter
Instructions
- First, bake your cannabis sample on a cookie sheet at 250°F/120°C for 30 to 60 minutes. This will complete the decarboxylation process and give the ground cannabis a nutty, roasted flavor.
- Next, melt the butter in the saucepan filled with water on low heat, stirring occasionally. Once the butter has completely melted, start stirring in your ground cannabis, a little bit at a time. Stir well after each addition.
- Once you have added all of the cannabis, stir to incorporate all of the grounds. Simmer the cannabutter on low heat, stirring frequently. After about 2 to 3 hours, you should start to see small foamy bubbles forming on the surface of the cannabutter.
- Remove from heat and strain the cannabutter through the metal strainer or cheese cloth into your storage container. Use a spoon to press the melted butter through the strainer while trapping all of the ground cannabis grains. Let cool in fridge for up to 1 hour and remove excess water.
Notes
When finished, your cannabutter should have a slightly greenish tint. You are ready to start creating your favorite cannabis-infused recipes! If you successfully achieved decarboxylation during the initial roasting process, your cannabutter should be potent and produce the effects you’d expect from premade edibles found at a dispensary.