Are you like me and want to experiment with making your own edibles. You don’ have to be a master chef; you need a course in the basics of making your own Cannabis Butter. There are plenty of articles and videos on the topic; read on and start experimenting; you will enjoy the experience and high!
Making your butter is a very efficient way of consuming weed. It’s inconspicuous, versatile, and approachable. In the same manner that you make weed butter, you can cook a plethora of infused products from sauces, spreads, brownies; you name it. Cannabis butter is the most used form of infusion. Once you master the recipe, turn any dish into an edible.
- ¼ oz/ 7g decarboxylated cannabis flower
- 12oz of unsalted cold butter
- 2 cups of cold water
- Candy thermometer(optional)
- Fine-mesh strainer
- Tall 1qt measuring cup
- 1/2pt glass mason jar with a tight-fitting lid
In a medium saucepan, over medium heat, combine cannabis, butter, and water. Bring to just below boiling 200 to 210F without stirring. Adjust the heat to low and simmer for 4 hours. Use a rubber spatula to scrape down the sides of the pan. A few bubbles will break threw but don’t go over a rolling boil. If your water level gets low from evaporation, add one cup of hot water to prevent the mixture from burning.
After 4 hours:
- Remove the pan from heat and let cool for 10 minutes or so.
- Place a fine-mesh strainer over a large bowl and line the strainer with a cheesecloth.
- Carefully pour infusion using a rubber spatula to scrape the sides and make sure you get all the butter and herb out of the pan.
- Use the back of the spatula and press against the strainer lined with cheesecloth.
To get out all the butter out of the herb.
Pour the butter and water liquid into a tall container. Make sure the container isn’t too wide, or your block will be too thin and hard to remove. Cover and refrigerate for 24 hours
Once the mixture cools, the butter and water will separate. Remove the butter block from the container and pat dry with a paper towel. If you break your butter when removing it, don’t worry. Just use the strainer to get the rest of the butter out of the water.
(you can use the leftover water and add it to your pasta water)
If the bottom of your butter contains leftover bud, you can use a knife and scare it off.
In a small pot over low heat, melt the cannabutter once melted, immediately turn off the heat and pour your butter into a glass jar and seal with a lid. Label and date your container. You can place it in the freezer for up to 6 months.
Remember that 100 percent of the THC will not convert to your infusion as there is loss during the decarboxylation and during cooking. Plan ahead with how much bud you will need for your desired high, and most importantly, take a small sample to wait an hour and a half before consuming more. The last thing you want to do is over does and be stuck on the couch.