Cannabis-infused butter (a.k.a., cannabutter) is an easy way to turn almost any recipe into an edible marijuana treat. The active ingredients in marijuana, chemicals known as cannabinoids, are released through heat. Cannabinoids are fat-soluble and mix well with butter but won’t mix with water. Because butter is a common ingredient in many standards recipes, substituting cannabutter is an easy way to make home-made medibles.
How to Make Canna-Butter on a Saucepan Stove Top
- Place a quart of water in a saucepan and bring it to a rapid boil. You can use more water, but I don’t suggest using less; you will want the cannabis to float approximately 2 inches above the bottom of the pan.
- Once the water has come to a boil, add butter. A good guideline is to use four sticks (one pound) of butter to one ounce of cannabis. You can adjust the amount of butter to accommodate more or less cannabis.
- When the butter as completely melted, add decarboxilated cannabis (cannabis that’s been slightly toasted to bring out the psychoactive properties of the cannabinoids). Immediately lower the heat so the mixture is just simmering. Allow to simmer for three hours. (The mixture will be “done” when the top becomes thick and glossy.)
- During this simmering process, prepare a container for the finished cannabutter. I suggest a glass food storage container with a tight fitting lid (Mason jars are perfect for this). Stretch a double-layer of cheesecloth over the top of the container and secure it with a rubber-band, piece of string, tape or jar band.
- Carefully pour the butter mixture through the cheesecloth. When you have poured it all into the container, let it sit for a minute or two to drain. Then carefully (remember this stuff is hot!) gather all four corners of the cheesecloth and squeeze out any remaining butter.
- Dispose of any remaining plant material.
- Allow the cannabutter to cool at room temperature for approximately one hour, then place in the refrigerator until the butter has separated from the water and formed a solid layer on the top.
- Once the cannabutter has cooled, run a knife around the edge of the container and carefully life the butter out. (Discard the water, or pour it on a house plant, once the water has cooled.) Wipe off any remaining water and cut the butter into teaspoon size pieces. Store the pieces in the freezer for later use. You can also pour the strained cannabutter into an ice cube tray. Each cube will be approximately two teaspoons, a good measurement for most recipes.
How to Make Canna-Butter in the Crock Pot or Slow Cooker
- Turn your crock pot or slow cooker to the lowest setting.
- Add one cup of water, one pound of butter and 1 or 1 ½ ounces of decarboxilated cannabis.
- Put the cover on the slow cooker and leave the mixture to simmer for 8 to 24 hours. The longer it simmers, the more potent the final mixture will be. It is important to stir this occasionally, and add more water if necessary; don’t let it dry out and stick to the bottom of the cooker
- Follow the straining and storage methods outlined for the stove top method.
Cannabutter can be used for a variety of edibles, such as cookies and brownies which are favorites. It can also be used to spread on your morning toast, on baked potatoes, asparagus or hot butter rum drinks. The strength of your cannabutter will be unique to the amount and strain of marijuana used and the cooking time. It is a good idea to start with a small amount until you determine the strength of your specific batch of cannabutter.
What’s your favorite way to consume marijuana? Comment below or tell us about it on Facebook.
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