To make marijuana-infused butter like a pro, heat should be
applied to the cannabis first to fully activate the
a process known as decarboxylation. To decarb your cannabis, heat oven to 240
degrees. Place the plant material in a single layer on a baking sheet with
sides. Bake for 40 minutes, turning the sheet a couple of times to ensure even
heating. The cannabis will become dry and crumbly. Now you are ready to add it
to your butter or oil.
In a medium saucepan bring a quart of water to a boil on the
stove. You can vary the amounts, just be sure that the marijuana is always
floating about 1 1/2 – 2 inches from the bottom of the pan. When the water is
boiling place the butter in the pan and allow it to melt completely. My recipe
uses 4 sticks of butter to every ounce of marijuana, so if you’re using a half
ounce of weed that’s about 2 sticks of butter.
Once the butter has melted you can add the marijuana. Once
the weed is added the heat should be turned down, very low, to barely a simmer.
I usually let the weed cook for around three hours. You can tell it’s done when
the top of the mix turns from really watery to glossy and thick.
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While the butter is cooking set up the bowl to hold the
finished product. I like to use a heatproof bowl, and some people use a plastic
food container. Place a double layer of cheesecloth over the top, and secure it
with elastic, string or tape.
Strain the marijuana butter over the bowl, carefully trying
not to spill. When the saucepan is empty, undo the twine, pick up the
cheesecloth from all four sides and squeeze out all of the remaining butter.
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Allow the cannabutter to cool for about an hour. Place in
the fridge until the butter has risen to the top layer and is solid. The
and other properties have attached to the butter, and you are just about there.
Run a knife around the edge and lift the butter off. Place
upside down on your work surface and scrape off any of the cooking water. Your
weed butter is ready to roll. Enjoy!