CannaButter is a butter-based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis material (leaf, flower, or keif) along with butter and allowing the cannabinoids to be extracted and bind with the fat.Ā CannaButter is the essential ingredient that gives the high in cannabis-infused food,Ā CannaButter is the core of most cannabis food recipes.
Making CannaButter requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better your CannaButter will be. so take your time to make it right.Ā
2 oz. cannabis leaf/trim, 1 oz if using buds.Ā 2-3grms if using keifĀ ā only you know your tolerance level, so feel free to add more cannabis if you need a more potent butter.
1. Crush or grind your cannabis leaves or bud using a clean electric coffee grinder, hand held bud grinder, or scissors. Ā The more the leaf and bud is ground the easier it is for THC extraction.Ā Place your cannabis on a cookie sheet and place in the oven at 250 degrees Fahrenheit for 20 minutes to decarboxylate.Ā This will ensure you get the most medicinal quality possible from the cannabis you are using, turning any THCA into valuable THC.
2. Grab your large pot or double boiler and add the 4 sticks of unsalted stick butter. Heat on low stirring occasionally until melted. Donāt get stoned and burn it!
3. Once the butter is melted, add 1 (one) cup of water and your cannabis leaves or bud to the pot. Stir vigorously to help knock off the trichomes from the plant matter.Ā Bring to a low simmer and cover, stirring vigorously and often to help aid extraction.
4. The hardest step in making this concoction is that you must wait! The longer you wait with this recipe the better the butter. Ā Let your CannaButter mixture simmer for no less than 4 hours, or as long as 24 hours, which is my preferred method. If it looks like the cannabis has begun to absorb most of the liquid, add more water as needed.Ā Donāt forget to keep stirring vigorously.
5. After you canāt wait any longer, remove the potion from the heat and let it cool until manageable (about 10-15 min). If you want to put on gloves to protect your hands, now is the time to put them on.Ā Pour your fresh CannaButter through the fine mesh strainer into your large plastic bowl, this removes the majority of the cannabis plant matter. Remember, itās still HOT, so be careful not to burn yourself.Ā After the majority of the CannaButter has drained, you will want to make sure to also remove the best butter still trapped onto the plant matter.Ā Using the back of a large spoon, your hands, or whatever tool you find easiest, squeeze, push, and force all the remaining butter out of the cannabis into your bowl below.Ā
6. For a nice buttery consistency, a cleaner product, and a better tasting end product, strain several more times through cheesecloth, pantyhose, old t-shirts, coffee filters or paper towels.Ā
7. Once you are done straining, cover your bowl and place it into the refrigerator to cool. Once fully cooled, the remaining water will separate from the butter and settle to the bottom of your bowl.Ā Give your bowl a squeeze to help release your CannaButter, which will allow you to easily pour off the excess water. There may be a slight āsludgeā on the bottom of your slab of butter.Ā This will be a brownish color that resembles mud.Ā You can rinse this off with cold water or scrap it off with a butter knife.Ā I prefer to rinse, then scrap off the bottom layer and rinse again.Ā if left on, this will make your end product taste like dirt.Ā If you decide you didnāt strain it enough, simply melt it on low heat and repeat the process above.
8. FINALLY, if youāre adding lecithin to your butter, which helps the body absorb the cannabinoids better, re-melt your CannaButter on very low heat and add 5 Tbsp lecithin (optional), stirring until incorporated.Ā I find liquid works best, but if all you can find is powder, use that. Pour into storage container, seal, and place in back in the refrigerator to cool and solidify.Ā Store whatever you wont be using immediately in the freezer to prevent molding - due to residual plant material that inevitably will be left in your butter.Ā If stored correctly, it can last up to one year.Ā
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