Cannabutter: Keep It Simple, The Only Recipe You Will Ever Need

Affiliate Disclaimer: I hope you like these articles on CannaButter. My blog posts contain affiliate links. I receive referral payments from my affiliates. Listen, the commisions we make from affiliate refferals are vital to myself and my family.  It pays the bills.  It doesn’t coast you the consumer anything extra to buy through my link, but it does give us a means to pay the bills.  So with that said, I greatly appreciate it, if you do find value in the products referred, if you purchase through my links.  Thanks!

So, here are a few products I can recommend, and again, these affiliate links to help to pay the bills around here (doesn’t cost you any extra to order through my links).

Mason jars for storing Cannaoil or Marijuana Flower
Magical Butter Machine – Review coming soon, but this makes creating Cannabutter super simple and easy
Crockpot / Slow Cooker (Many more uses than just cannabutter or cannaoil)

Butter, the base of any good recipe, why is butter used to make Marijuana infused editabes?  THC and cannaboids are fat-soluble, so when marijauna is simmered in butter at tempature, the butter absorbs the THC and cannaboids.  After this processes we then will have CannaButter 🙂

Firstly, make sure you Decarbed your marijuana – if you don’t know what that is, please check out our post – Intro to Cooking with Marijuana (Cannabis)

Using A Stovetop To Make Cannabutter.

Supplies: We will need the following:

  • 1/4 Ounce of Marijuana Flower.  We recommend using flower. Grind it up and decarb it, see that post above.
  • 1 pound of butter *unsalted*,  I prefer KerryGold, good ol irish butter.
  • 2 Cups of Pure Clean High Quality H20…I mean water, you just need water
  • Metal Spoon, Spatula
  • Medium or Large sauce pan or pot
  • Glass or Stainless Steel Bowl (3 quart or so)
  • Metal strainer
  • Cheese cloth, 8″ x 8″ – 2 pieces
  • Knife, Tupperware containers, plastic wrap
  • Pair of gloves (rubber ones, like kitchen gloves)

Lets Make This Amazing CannaButter Already

Remember – Low and Slow, this is going to take a few hours.

Step 1

Cut butter into several pieces, combine with water into our saucepan or pot.  Heat on medium until butter melts and begins to simmer.

Step 2

Once simmering, add the marijuana, reduce heat to low and maintain a simer.  Stir every 30 minutes or so and keep covered for about 3 hours.  If mixture gets a little thick, add a small amount of hot water, but don’t let it get soupy, espeically close to the end.

Step 3

After 3 hours, allow the mixture to thicken and turn off the heat, allow it to cool for 20 minutes or so.  Once it has cooled a little, we need our metal strainer, bowl and cheese cloth.  Set the strainer over the bowl, put the cheese cloath in the strainer to line it.  We are going to pour our cooled mixture into this and strain out the butter from the marijuana flower.  With your gloves on, grab the edges of the cheese cloth, bring the corners together and tightly squeeze out any remaining butter for the marijuana.  Once you are satisfied it is all out, throw away the ball of marijuana in cheese cloth.

Step 4

Place the bowl of butter in the fridge, approximately 2 hours for it to cool and solidify.  Lift the butter out of the bowl onto a plate or cutting board.  Use a paper towel to dab off any excess water.  Your butter should have a green tint to it and is ready to be used or frozen.  The Cannabutter will last 2 weeks in the fridge, or up to six months in the freezer.

 

Another Method To Make CannaButter Is With A Crockpot!

Supplies: We will need the following:

  • 1/4 Ounce of Marijuana Flower.  We recommend using flower. Grind it up and decarb it, see that post above.
  • 1 pound of butter *unsalted*,  I prefer KerryGold, good ol irish butter.  Alternativley you can us oil as well
  • 2 Cups of Pure Clean High Quality H20…I mean water, you just need water
  • Metal Spoon, Spatula
  • Crockpot – aka slow-cooker
  • Glass or Stainless Steel Bowl (3 quart or so)
  • Metal strainer
  • Cheese cloth, 8″ x 8″ – 2 pieces
  • Knife, Tupperware containers, plastic wrap
  • Pair of gloves (rubber ones, like kitchen gloves)

Slow Cooker CannaButter

Remember – Low and Slow, this is going to take a few hours.

Step 1

Turn on the slowcooker, put it on low heat.  Cut butter into several pieces and melt in a bowl in the microwave.  Put melted butter into the slow cooker and combine with water.  If you are doing oil, there is no need for water.

Step 2

Add the ground marijuana (make sure it is decarbed!). Cover the cooker. The hard work is finished. When the top layer changes from watery to glossy and thick, which will take somewhere around 8 to 12 hours, it is done!

Step 3

Turn off the heat, once it has cooled a little, we need our metal strainer, bowl and cheese cloth.  Set the strainer over the bowl, put the cheese cloath in the strainer to line it.  We are going to pour our cooled mixture into this and strain out the butter from the marijuana flower.  With your gloves on, grab the edges of the cheese cloth, bring the corners together and tightly squeeze out any remaining butter for the marijuana.  Once you are satisfied it is all out, throw away the ball of marijuana in cheese cloth.

If you did oil, transfer the oil into a mason jar (canning jar) these things are great and seal tight. Cannaoil can be kept at room tempature and lasts up to 3 months, that makes this an attractive option!

Step 4

If you did butter, place the bowl of butter in the fridge, approximately 2 hours for it to cool and solidify.  Lift the butter out of the bowl onto a plate or cutting board.  Use a paper towel to dab off any excess water.  Your butter should have a green tint to it and is ready to be used or frozen.  The Cannabutter will last 2 weeks in the fridge, or up to six months in the freezer.