FavoriteLoadingAdd to favorites

Cannabutter

Ingredients

  • 1/2 ounce decarboxylated cannabis
  • 1 cup butter or coconut oil 1/2 lb
  • 2 cup water
  • Cheesecloth or fine mesh strainer
  • Medium pan
  • Bowl

Instructions

  • First, follow our previous recipe on how to make cannabis decarboxylated
  • In a medium saucepan bring water to a boil. Make sure there’s enough water to make a layer between the butter and the bottom of the pan..
  • When the water is boiling, place the butter in the saucepan and allow it to melt completely.
  • Once the butter has melted, add the decarboxylated cannabis and mix thoroughly with a wooden spoon. 
  • Turn down the heat, very low, to barely a simmer. Cook for around 3 hours stirring occasionally. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.
  • Remove from heat and allow the pan to cool.
  • Strain over a cheesecloth into a bowl.
  • Allow the cannabutter to cool at room temperature for about an hour. Place in the fridge until the butter has solidified and separated from the water.
  • Run a knife around the edge, use a fork to separate the butter from the water, and place into a container for storage.
  • Store in the refrigerator or freezer in an airtight container, for up to 8 weeks.

Notes

  • To avoid smell use one of our products Magical Butter Machine
  • If first time consuming edibles, start with low THC strains, consume low amounts and wait until 1 hour to feel the effect.