Ingredients 1 oz dried cannabis bud, or 3 oz dried trim
1 pound butter (usually 4 sticks of butter)
Cheesecloth (used to strain plant matter out of butter
Note: The butter needs to sit in the fridge overnight before it’s ready, so make your butter a day ahead of time!
Step 1 – Decarboxylation
This is an important step if you want to make your butter more potent, especially if you’re using cannabis that was harvested recently (weed starts decarboxylating naturally over time).
Even though you’ll be heating your cannabis in this step (which would dry it out if it was wet), you should still dry your cannabis first so you can measure it out properly (1 oz of dried bud, or 3 oz of dried trim per 1 lb of butter).
If you skip the decarboxylation step the recipe will still work, but the resulting butter will be less potent. Read how cannabis decarboxylation improves the potency of your butter and edibles.
1.) Preheat oven to 225° F (107° C) and line a baking sheet with aluminium foil
Turn stove to 225°F (107°C)Line a baking sheet with aluminum foil so the buds won't stick to your pan
2.) Lightly grind your cannabis buds/trim and spread it over the aluminum foil on the baking sheet.
Lightly grind up cannabis, in this case using a food processorSprinkle the ground up bud over your cookie sheet so it's all spread out
3.) Bake for 30 minutes. It will get really, really smelly in your house, so be prepared! It’s normal to see some steam and vapor while the cannabis is cooking. This isn’t all the potency evaporating away!
4.) Remove the dried cannabis from the oven and crumble up any bigger leftover pieces between your fingers. It’s normal for it to look very brown. You don’t need to make it into a powder, but there shouldn’t be whole nugs either. Now it’s time to cook the decarboxylated cannabis with the butter and water!
Step 2 – Cook cannabis together with butter & water
1.) Bring 4 cups (950 mL) of water to a boil.
Bring 4 cups of water to a boil
2.) Turn heat down to Medium-Low, then add the butter and wait until it melts into the water.
You will be using 1 pound of butter for this cannabutter recipeAdd butter to the water on the stove top
3.) Add your decarboxylated marijuana to the water. The cannabis plant matter will float, and there should be at least an inch or two of clearance under the cannabis. If not, add more water. Don’t worry that adding more water will change the potency, as you’ll be separating the water out later. The “good stuff” in cannabis doesn’t stick to water, in fact, water actually filters out a lot of the stuff we don’t want that make butter taste bad!
Add your decarbed cannabis to the water/butter mixtureStir in the cannabis so it can start cooking. Now we wait!
4.) Allow the mixture to cook on Medium-Low for 90 minutes, stirring occasionally. The bubbles should be gently rising to the top of the water but not actively boiling.
Step 3 – Separate potent butter from inert cannabis plant material and water
1.) Line a large bowl with two layers of cheesecloth. We’ll be using this to strain out the inert plant matter from the butter!
Line a bowl with two layers of cheese cloth, we'll be using this to strain out the plant matter from the butter
2.) Strain the water/oil/cannabis mixture. It’s hot! Don’t wring it out with your hands or you’ll burn yourself! Take a spatula to press it against the sides to squeeze out the last bit of butter!
Pour weed butter mixture through the cheese cloth to strain out all the plant matterWring out the butter through the cheese cloth
3.) Put the bowl in the fridge overnight. All the “good stuff” is contained in the butter/oil, which floats to the top.
The cannabutter will have hardened overnight in the fridge, and the color will be lighter
4.) Use a knife to cut around the outside edges and it usually will “pop” off in a big piece.
Run a knife around the edges to loosen it up.The pot butter should "pop" off in one piece
The water filtered out all this! None of the “stuff” in this brown water would have added to the potency of your butter, but it would have made your butter taste worse!
By using water, your filtered a lot of the useless stuff from your pot butter, giving it a better taste and more neutral smell
By filtering it out with water, you’ll end up with better tasting cannabis butter with less of a strong smell (without affecting the potency)!
5.) Put your finished cannabutter in its own container for storage/use! If you’d like, you can turn it upside down on a plate to help the bottom dry out.
This is what one pound of amazing pot butter looks like!
1 pound of the best cannabutter you can make!
Storage
You can store cannabutter in the fridge for a week, but cannabutter can possibly mold especially if it never really got a chance to dry out from the water. So only leave it in the fridge if you plan to use it immediately.
However, your cannabutter can go in the freezer and will be good for months without losing any potency!
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