How To Make Cannabutter
January 13, 2020
by Ma Raim
Cannabutter Ingredients
Making Cannabutter
In a large saucepan over medium heat combine cannabis, butter, and water. Bring to just below boiling, 200 – 210F* without stirring. Adjust heat to low. Keep mixture at this temperature for 4.5 hours. Using a rubber spatula, scrape down the sides of the pan if your start to see bits of herb sticking to it. Keep the liquid at a constant simmer and never let it come to a rolling boil. If the liquid reduces too quickly, add up to 2 cups of hot water to prevent the mixture from burning. After 4.5 hours remove from heat and allow to cool for 20 minutes. Place a fine mesh strainer over a large bowl and line strainer with cheesecloth. Carefully pour in cannabis butter. With the spatula press the mixture into the cloth/strainer to squeeze out all the liquid available. Pour the butter-water mixture collected into a container that allows access from the top. Cover and refrigerate for 24 hours. Once the mixture cools, the butter and water will separate. Remove the butter block from the container and pat dry with a paper towel. Discard the water and green film that remains. In a small pot over low heat melt the cannabutter. Once melted, immediately turn off heat and pour into a glass jar (or two depending on size) and seal with a lid. Refrigerate for up to one month, or freeze for up to six. Finally make some epic Mac and Cheese followed by brownies with your homemade cannabutter. Enjoy responsibly and of course send us some photos of your marvellous creations (or samples)
Decarboxylating Your Weed
Start with premium cannabis flower. Preheat oven to 275°F for 1 hour to ensure consistent temperature. Line a sheet pan with parchment paper. Chop your bud into pea-sized pieces. Spread evenly in a single layer on the pan and bake for 20 minutes. Remove the pan and place on a cooling rack. Once the decarboxylated flower is completely cooled you’re ready to rock!
HG Culinary Team
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