Made by simmering cannabis in butter, this method extracts both cannabinoids and terpenes, resulting in a more complex and robust infusion that retains many of the herbal smells of the weed you use.
While it may have a stronger herbal flavor compared to cannabis oil, cannabutter enthusiasts appreciate the traditional touch it brings to baked goods.
Cannabutter has a shorter shelf life than cannabis oil (it lasts for several weeks in the fridge or up to 6 months in the freezer), so it’s best to use it relatively soon after preparation for optimal freshness.
Ingredients
- 1 cup butter
- ¼ ounce decarbolized cannabis (see instructions)
- Optional: 1 cup water
Cannabutter Recipe
- Decarboxylation:
- Preheat your oven to 245°F (120°C).
- Grind the cannabis coarsely with a hand grinder.
- Spread the ground cannabis on a parchment paper-lined baking sheet.
- Bake the cannabis in the oven for 30-40 minutes, stirring it every 10 minutes to ensure even toasting.
- Infusing the Butter:
- Melt the butter in a saucepan over low heat. If desired, add water to regulate the temperature more effectively during cooking.
- Add the decarboxylated cannabis to the melted butter.
- Keep the heat low (ideally between 160ºF and 180°F) and let the mixture simmer for 2 to 3 hours, stirring occasionally. Be careful not to let the mixture boil.
- Straining the Butter:
- Set a funnel on top of a jar and line it with cheesecloth.
- Once the butter has cooled slightly, pour it over the cheesecloth funnel and allow it to strain freely. Avoid squeezing the cheesecloth to prevent plant material from getting into your butter.
- Storing the Cannabutter:
- Transfer the strained cannabutter into a container or jar.
- Store it in the refrigerator or freezer. Cannabutter can be kept in the fridge for several weeks and in the freezer for up to six months.
