Simple Way to Make Cannabutter
Posted on March 5th 2019
By a blog writer:
I like eating cannabis. It takes a little longer for the effects to kick in, but when they do, you get a much longer-lasting high.
I usually buy my edibles from a dispensary. But I understand that some folks want more control over the ingredients that go into their cannabis food products. And the best way to control what you eat is to prepare it yourself.
If you’re interested in making edibles on a regular basis, I’d recommend learning how to make cannabutter. Butter is a pretty versatile ingredient and can be used for baking, cooking and as a garnish.
If you can make cannabutter, the sky’s the limit. Here’s a simple recipe.
Equipment You’ll Need to Make Cannabutter
- Baking pan
- Wax paper
- Slow cooker
- Cheese cloth
- Heat-resistant container
- 4 sticks of butter (454 grams)
- 28 grams of cannabis flower and trim
- 2 cups of water
Directions For Making Cannabutter
- The first thing you need to do is decarboxylate your cannabis. The reason for that is simple. In normal, dried cannabis, the THC inside is inactive. Technically, it’s not even THC yet. It exists as an acid known as THCA. THCA becomes THC once it’s heated at a certain temperature, either by cooking or burning. The process of turning THCA to THC is called decarboxylation.
Put your cannabis on a sheet of wax paper and on to a baking pan. Make sure it’s spread evenly across the pan.
- Preheat your oven to 250 ºF. Stick your cannabis in the oven and let it bake for about 30 minutes. When it comes out, it should be an even brown color.
- Put your butter into the slow cooker and set the temperature on low. Wait until the butter has melted completely.
- Once the butter has melted, add your cannabis and the water. When you add the cannabis, the mixture will get pretty thick. Adding water helps liquify the mixture, improving saturation.
- Now cook the mixture in a slow cooker from 1 1/2 to 6 hours. Keep in mind that the longer it stays in the cooker, the more potent your butter will be. That’ll either be a good thing or a bad thing, depending on your tolerance level.
- Once your butter is done cooking, use a cheesecloth to strain the butter into a heat-resistant container. Really squeeze that cheesecloth hard to make sure you get every last bit of butter out.
- Put the butter in the fridge for about two hours.
- Take butter out of fridge. If there’s any excess water at the bottom of the container, drain it into the sink.
- You now have cannabutter.
A bonus tip: unless you live by yourself, it might be a good idea to label the butter as “cannabutter” when you leave it in the fridge. You don’t want anyone to consume it by accident; keep it safe and away from children, other people and pets.