You don’t have to be a master chef to make legit cannabutter. You just need to be well-informed, patient, and organized. At the end of the day, making cannabis butter is just a very efficient way of consuming weed.
The following recipe loosely translates into 30 mg of THC per tablespoon of butter. Your perfect dose will vary, but 10 mg is standard.
Step 1: Decarboxylation
The first thing you’ll have to do is decarboxylate your cannabis. Also known as “decarbing,” this requires you to bake your weed, allowing the THC, CBD and other cannabinoids to activate.
- 1/2 ounce of weed (cannabis)
- Hand grinder or scissors
- Glass baking dish or sheet pan
1. Preheat the oven to 220° F.
2. Gently break apart the desired amount of weed using a hand-grinder, scissors, or with hands until it’s the perfect consistency for rolling a joint— fine, but not too fine.
3. Evenly spread your plant material onto the glass baking dish or sheet pan. Pop in the oven on the center rack for 30 minutes to 1 hour depending upon the quality of cannabis.
4. Check on the weed frequently while it’s in the oven, gently mixing it every 10 minutes so as to not burn it. You will notice that the color of your herb will change from bright green to a deep brownish green. That’s when you know it has decarboxylated.
Step 2: Cannabutter Stovetop Infusion
- 1 1/2 cup water
- 8 ounces clarified butter, melted butter, or oil
- 1/2 ounce decarboxylated cannabis
- Medium saucepan
- Wooden spoon
- Thermometer, optional cheesecloth and/or metal strainer
1. In a medium saucepan on very low heat, add water and butter.
2. When the butter is melted, add the decarboxylated cannabis. Mix well with a wooden spoon and cover with lid.
3. Let mixture gently simmer for 4 hours. Stir every half hour to make sure your butter isn’t burning. With the thermometer, check to make sure the temperature doesn’t reach above 180°.
4. After 4 hours, strain with cheesecloth or metal strainer into a container. Let the butter cool to room temperature. Use immediately or keep in refrigerator or freezer in a well-sealed mason jar for up to six months.