Cannabis infused butter is one of the most classic ways to eat your cannabis! Many cannabis companies these days use distillate to infuse their edibles which has its perks when producing/distributing but I personally prefer homemade edibles with butter. I find the effects feel cleaner and it’s nice to have control over the strain and dosage in your food. Picking a strain you know you like that also pairs well with what your making will give the best results! This infusion is easy to do and can be used for a multitude of things. Remember, the stronger the strain, the stronger the butter, so plan accordingly! Before deciding how much cannabis you want to infuse into your butter, test out a few options using the Cannabis Conversion Method . This recipe uses a ratio of one pound of butter per ounce, which creates a fairly strong infusion. A little will go a long way depending on the potency and effects of the strain. For example, if you use a strain around 20% it will make a butter that is around 60mg per tablespoon . You can adjust this as needed with more or less cannabis, a different strain, or more or less butter.
Cannabis Ingredients:
1 ounce (28g) decarboxylated cannabis of choice.
Other Ingredients:
- 4 cups water (32oz)
- 2 cups (16 oz) butter
Adjust as needed
Time: 3 hours
Recipe:
- Grind up the weed into a fine consistency
- In a sauce pan, bring the water to a boil. The water amount can vary as long as there is enough for the cannabis to float 2 inches above the bottom. This will help prevent the canna-butter from burning. *l’ve forgotten this step before and everything turned out fine, just recommend doing it for cleaner results!
- Add the butter. Once it has melted completely, add the cannabis.
- Reduce the heat to a light simmer and cook for about 2.5-3 hours, stirring occasionally
- Line the top of a heat proof bowl with cheesecloth so it’s taught & snug around the sides. You could also use a fine mesh strainer
- Once the butter has a glossy top, remove from heat and pour over the cheesecloth, working slowly to avoid hot splashes! Work in batches if needed & squeeze out the cheesecloth before discarding
- Fill a butter container and let cool in the refrigerator for at least an hour
- Once everything has cooled, take a small knife and cut cleanly along the edges of the butter. Gently lift it up and set on parchment paper or a clean plate
- Discard the extra water & place the butter back into the mold
- The canna-butter is now ready to use! Store in the fridge for up to 1 month or in the freezer for up to 6 months.
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