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.