1 ounce (28 grams) of cannabis (trim, leaves, or buds).
2 cups – 1 pound (4 sticks) of unsalted butter.
1 quart (4 cups) of water.
Instructions
1. Prepare the Cannabis
Decarboxylate the Cannabis:
Preheat your oven to 230–250°F (110–120°C).
Break the cannabis into small pieces and spread evenly on a baking sheet lined with parchment paper.
Bake for 30–40 minutes, stirring occasionally. This process activates the THC in the cannabis.
2. Simmer the Mixture
In a large saucepan, bring 4 cups of water to a gentle boil.
Add 2 cups (4 sticks) of butter to the boiling water and let it melt completely.
Stir in the ½ ounce (14 grams) of decarboxylated cannabis.
3. Cook Slowly
Reduce the heat to low and simmer the mixture for 2–3 hours, stirring occasionally. Do not let the mixture boil to avoid degrading the cannabinoids. Add water if it begins to evaporate too much.
4. Strain the Butter
Place a cheesecloth or fine mesh strainer over a large bowl or container.
Carefully pour the mixture through the cheesecloth to strain out the plant material. Use the back of a spoon or your hands to squeeze out every last bit of liquid.
5. Separate and Chill
Transfer the strained liquid (a mix of butter and water) to the refrigerator.
Let it chill for several hours until the butter solidifies and separates from the water.
6. Remove Excess Water
Once the butter has hardened, lift it from the container and discard the leftover water.
Pat the butter dry with a paper towel to remove any remaining moisture.
Storage
Store cannabutter in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months.
Notes
Use this cannabutter in recipes to infuse them with cannabis.
Start with small doses when using the butter to gauge the potency.
This recipe yields approximately 2 cups of cannabutter.
