You don’t know the recipe for how to make cannabutter?
Pshh and you call yourself a chef, a cannabis connoisseur or, even, a human being with a mouth! 😉
Well, it’s better late than never to put cannabutter (cannabis-infused butter) on your radar because the creamy buttery marijuana edible is pretty much a staple for so, SO, SO many recipes.
Also, it’s incredibly easy to make – that is, if you follow this recipe!
Ready to put our 5-step recipe of how to make cannabutter in action?
Related Article: What are Edibles? Guide for Dosing and Making Marijuana Edibles
How to Make Cannabutter in 5 Steps!
Preparing Time: 5 minutes | Cooking Time: 3 hours 35 Minutes | Total Time: 3 hours 40 minutes
- 4 sticks butter
- 1 oz. of high quality lightly ground cannabis bud, or trim
- 1 cup of water
Note: This recipe uses 4 sticks of butter to every ounce of cannabis – if you’re using ½ an ounce instead, simply use 2 sticks of butter
What You’ll Need:
Step 1: Decarb Your Weed
Preheat your oven to 116°C or 240°F. Break apart any large buds with your hands. Spread them out evenly over the surface of your baking sheet. Bake for 30 to 40 minutes. Take the weed out when it’s lightly brown and decarboxylated.
Step 2: Boil Water and Add Butter
In a saucepan, bring 1 cup of water to boil. Once boiling, add the butter and wait for it to melt.
Step 3: Add the Weed, and Simmer for 3 Hours!
Once the butter has melted, add the weed. Turn the heat down low and let it simmer so that mixture is barely bubbling. Cook for 3 hours while stirring regularly. You can vary the amounts of water, but just be sure that the weed is always floating about 1 ½ to 2 inches from the bottom.
The smell can fill up your house so consider turning on a fan, or take precautions to deaden the smell, especially if you’re concerned about your neighbours.
Step 4: Strain and Cool Mixture
Once your butter is fully infused, the top of the mix should appear glossy. The liquid will appear greener than when it started, and your ground weed should look brown and crispy.
Allow the mixture to cool off for a few minutes while you prepare your bowl. Get a deep, heatproof bowl and cover it with a fine-mesh strainer lined with cheesecloth.
Once cooled, pour the mixture through the strainer and cheesecloth to strain out the nasty, ashy weed bits. What pours through the other side is our nearly finished cannabutter!
Step 5: Refrigerate and You’re Done!
Remove the strainer and cheesecloth. Place the bowl in the refrigerator for hardening until the butter has separated from the water. The hardened cannabutter will be sitting on the surface with the liquid underneath it. Once separated, you can run a knife around the edge of the bowl to get the butter out, and then place it in a storage container for use. Dispose of the remaining water.
How to Make Cannabutter, Simple Right?
Storing your finished creamy, smooth cannabutter in an airtight container will make it last for up to 2 months. If that’s not enough, pop it in the freezer and it’ll last for up to 6 more months!
Dosage is tricky so apply and consume it gradually until you’re comfortable with the experience and the amount of cannabutter it takes to create it.