Cannabutter Recipe
Preparing of CannaButter is a recipe which will win with everyone, a great solution to those who cannot medicate with cannabis through smoking. This is something that can be used with various food items to still provide the needed relief to a medical marijuana patient. Okay, factually speaking it is very simple to create! Because if you want to use cannabis which need not be wasted.
From the proper use of this recipe one can get maximum cannabutter with quality as well. Therefore, let’s start by catalog of the materials you need to make cannabutter.
Important: When using Fats and water together, have a inclination of your ‘work-space’ being very hot-tempered and cautious to not burn your arms, appropriate clothing will be very essential. So please use oven gloves and long sleeves to stay away from accidental burning.
Materials to Be Used:
- A sturdy grinder to grind the Cannabis material.
- Stove to heat up the ingredients.
- A medium stainless steel sauce pan with lid. Size of pan is to be same as the stove heating element for the even allocation of heat.
- A measuring cup.
- A whisk or a large fork to mix the material with the water/butter solution in the pot.
- Cheese cloth to strain the material before cooling.
- A bowl large enough to hold and cool the CannaButter material.
- A space in your refrigerator to chill and take apart the water from butter.
- Heavy duty saran wrap to handle and pack together the CannaButter into a smaller, easier to handle shape.
- A freezable container to store the material.
- A space in your freezer to store the finished product.
Please be assured to have above mentioned items and marshal these items in an easy and accessible manner for immediate use during and at the closing stages of cannabutter making process.
Note: To make a strong CannaButter you will require adjusting the quantity of Cannabis you bring into play in accordance with the potency of butter you would like. It is not compulsory to make weak CannaButter or reduce the Cannabis Butter percentage as you may feel “no effect” after you’ve tried the butter.
This recipe will make about 350g of medium strength CannaButter. Mind it that while combining the ingredients there will be a miniature loss.
Ingredients
- 1lbs of unsalted butter.
- 3cups of water.
- 1 ounce of premium, middle or high grade Cannabis (trimmings are okay, but not as strong). The higher you go in quality of product, the better butter it will be.
Well, now let’s cook!
To Prepare:
Start by grinding the cannabis stuff very fine. Grind the cannabis material very finely by making it coarse and separated. You have to use a grinder after very keen cleaning if you don’t have a dedicated grinder for cannabis grinding. It’s very important to have good cannabis for use.
Cooking:
Place three cups of water to a covered boil. Put your butter in the boiling water and let it melt in the water. Heat is to be reduced to very low setting, once the butter is melted so when covered, the cannabutter will simmer gently. Now cannabis material is to be added to water and butter solution. After adding cannabis trim, keep mixing it along with fluffing it up into pan constantly so that the whole material does not stick to the bottom and there are no clusters. After making sure that there are no clusters position the lid on the pan and keep heat on minimum temperature.
Now it’s time to cook and let cannabutter simmer gently for 1-2 hours. This much time is very important and it should not cook for more than 3 hours.
After 1-2 hours have passed, THC will be combined with the melted butter.
During these 1-2 hours you are suppose to check cannabutter with intervals. To ensure proper heat temperature remains and not to boil the ingredients, this can trim down the butter excessively.
Extraction:
After above mentioned period of time, now you have to turn the heat off. Then let the solution sit for 2-4 minutes and remove it from the heat.
As mentioned earlier as well, proper cloths usage is very important at this stage.
Now it’s ready to get extracted. Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now. Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material.
Extract as much as you can of the solution from the cheese cloth.
Solution must be removed as much as possible in the bowl.
Cooling:
Now put the bowl of cannabutter solution in your refrigerator, at that place which was keep for cannabutter and keep it there for a few hours. As this cooling process is taking place keep a check on the progress and let it be there for the separation of fats from the water to be maximum.
Now you will be removing your butter from the bowl. As butter is solid now so it is recommended that you use heavy duty plastic wrap for it. Collect as much solid cannabutter material from the bowl and drain the excess water (it should look gritty and dirty). Remove surplus of water by patting dry the cannabutter. Now form cannabutter with the help of plastic wrap in a better size to get compressed. Store it in an airtight and freezable container.
The point of getting butter to freeze here is that it never loses its potency, so it can be used or kept for longer time. So it’s clear that melting will take place quickly once it’s warmed. Now it’s ready for you to enjoy!
Use of canna butter can be in things like to bake muffins, cookie and brownies. Keep in mind that when you want to have a lick of canna butter, don’t just cook it, bake it a bit and it’s as good as it was at the time of cooking.
Check out more Marijuana Cooking Recipes
If you use water cured bud and then boil the bud in two cups of water for about an hour (add more water as needed). You can remove most of the cannabis taste. No oils are lost. The butter will pick up any oil that is in the water (essential oils and water do not mix). After you have wrung out as much butter as you can from the bud or trimmings, put pot in a fine strainer and pour boiling water through to extract the last of the butter. It is wasteful not to get as much as possible. It will taste better.
I make my butter in a crock pot using the lowest setting and usually cook it over night. Here’s the recipe I use. 5 sticks of unsalted butter (1 1/4 lbs)…I find that some evaporation of the butter takes place and starting w/ 5 sticks usually leaves me w/ a full pound of magic butter. In a coffee grinder I grind 1 oz of high quality Humboldt Co. buds to the consistency of fine flour. Once the butter has melted I add the bud flour and stir gently. Now I add 1 oz of “Everclear”, 190 proof pure grain alcohol. The introduction of alcohol aids the absorbtion of the THC into the butter fat and the alcohol quickly evaporates leaving no taste whatsoever. After the batch has been cooking for 1 hour I add 3 cups of water and let it cook stirring every once in awhile to insure the plant material is fully submerged.
The next morning I turn off the crock pot and let the mixture cool until its cool enough to place in the refrigerator where I leave it until the magic butter has floated to the top and hardened and the plant material has settled to the bottom. Now I remove the harden magic butter and place it in a microwave safe bowl. I throw out all the remaining water/plant mixture although I have seen where some people use this “cake or bulk” to make baked goods…too disgusting for me so I throw it out.
The magic butter is then placed in the microwave and melted. Melted butter is measured into 1/2 cup amounts and poured into small glass bowls which are put into the freezer. (1/2 cup of magic butter = 1 stick of butter or 8 tablespoons). I usually end up w/ 4 half cups and once they are frozen I slip them out of the glass bowls and vacuum seal them (think, seal-a-meal)for longer term storage. If you are not going to use the butter right away its important to freeze the butter as it will go rancid in the refrigerator.
If I end up w/ slightly more than the pound of magic butter I expect, I take the “extra” butter and scoop it into gel capsules I get at the health food store. I put these in the freezer and then take one whenever I feel the need…same results as if you were eating baked goods…and these capsules travel well on planes, trains and boats.
I use my magic butter to make chocolate fudge. I used to make cookies and still like them but the fudge turns out perfect every time and is super easy to make. Here’s what I do. First, go to the store and see if you can find “Eagle Brand Premium” dessert kits, “Dedcandent Fudge”. Probably any fudge “kit” will do but this caught my eye because on the box it said, “add butter”…and I said, “I’m up w/ that”.
This is a 16 oz package and it comes w/ its own tray. It calls for 2 tablespoons of butter…BUT MY RECIPE CALLS FOR 1/2 CUP OF MAGIC BUTTER NOT JUST 2 TABLESPOONS. Using 4 times the amount of butter called for on the box recipe makes the fudge very smooth and creamy but it will harden properly in the refigerator. All the ingredents are included in the package and the whole process takes less than 5 minutes in the microwave. Once everything is melted and blended together, pour it into the cardboard tray and place in the refrigerator until it hardens. I cut the harden fudge into 24 equal sized pieces…about 1 inch square…and of course I vacuum seal pieces in handy 3 or 4 piece sizes for use.
Dosage…for me…is about 1/2 of 1 piece of fudge. It usually takes about an hour to an hour and a half to feel the effects and it allows me to sleep through the night.
That’s how I do it after a couple of years trying different approaches.
Hope it works for you.
It’s true that you don’t need to mix water in with the butter when you’re heating it. It will be the same potency and you’ll end up with the same amount of butter pretty much except for one key difference. The water pulls all the nasty tasting stuff out of the butter. When you use water to make your butter you won’t taste it in your baked goods quite as much. It’s all a matter of taste buds. =P
Has anyone tried using a crock pot to make the cannabutter? It may eliminate the worry of burning it. Or at least make it less likely. I am getting some latter today and will try it out and try to remember to post the results.
The only purpose of water is to get rid of all soluble impurities. It remains in the water when the butter comes on top. I would compare this used water to the one found in never cleaned water pipes… But I guess if you don’t mind the difference in taste it doesn’t matter so much.
Gonna do the pot in pot method for my special 18th birthday cake, cannot wait to get stoned this weekend
If you use a slow cooker you don’t need to worry about adding water nor do you have to worry about burning the butter. I have a small and large slow cooker. the small one was $10 at walgreens and works great on the low temp setting. i use 2 cups/1-lb coconut oil or butter to 1oz ground (in a food processor) herb. I cook it for at least 4 hours. I stir it once in a while and at first you should take the temp if you have a food thermometer just to make sure that you are not cooking at over 280F degrees. You will lose THC if you do. Easy and worry free method. Happy healing!
I used 2 lbs of butter,no water, at a low-medium temp and it didnt burn. Just have to watch it closely.
When using a double boiler, you still pour your mix through some sort of strainer (cheesecloth/coffee filters) to separate bud from cannabutter. The only difference is, when it solidifies, you won’t have to pour out all that shit water. You just end up with a block of luscious green cannabutter.
The issue about the larger and small pot with water in 1 and butter in the other. How are you supposed to get the weed out of the butter if you dont have it mixed with water? Am i missing something here, if you dont take the weed out of the butter, then wtf is the point of cooking it in the first place, just toss it into a mix then. Unless i dont understand what you mean by water in larger pot and butter in the other? Meaning marijuana in with the butter also right?
If you just use a double boiler it saves you all the trouble of separating
the butter from the water at the end.
I did this…almost to a T.
I ate one cookie. The butter tasted…weird.
A little nutty, I would say. Maybe burnt?
I think I might be feeling a little funny (20 min later…)
Tune in for more.
@thatcdnguy
i have tried ‘mmm brownies’ method. if you put a mason jar in a pot of water separating the butter from the water, it wouldn’t burn because the water will constantly stay at 202-203 degrees F, butter burns at about 350 degrees F, so it should be fine
saves all the extra effort as well!
You just have to check the level of water and add more as it evaporates.
used a QP for 2 pounds of butter, worked great. Made a really dark green butter and judging from the feedback of friends i’ve turned on to some, its a ratio. used the bottom of pound bag w/some little nugs floatin around in there. Love the edibles, great high
96.3 kubb is playing the most kick-ass music choices right now and I am so enjoying it right now! Peace