cannatell

Cannabutter: A Classic Ingredient, a Universe of Options

Cannabutter is arguably one of the most traditional ways in the U.S. to extract and activate the psychoactive components of marijuana, as well as the non-psychoactive components that contribute to the unique flavor profile of each strain. It is made by using heat and time to allow the components of the plant to infuse into the fatty butter, making it ready for use in a multitude of recipes. Cannabutter is simple at its base, and the options go on from there. How about cannabutter + rosemary? Or cannabutter + thyme? How about cannabutter + cinnamon and nutmeg?

Read on below for my personal cannabutter recipe + instructions – and don’t let the basics stop there!

Ingredients and Supplies You’ll Need to Make Marijuana Infused Butter (“Cannabutter”)

In order to make cannabutter, you’ll need a few ingredients, such as:

• 1 oz Marijuana Flower, whole or pre-ground (if it isn’t already ground, your going to have to do so);
• 4 Sticks Butter (high fat, no low-calorie or substitutes).

Now, you’re going to need a few more supplies than ingredients:

• Stovetop/Hot Plate;
• Pot with a Lid;
• Wooden or Plastic Spoon;
• Grinder (optional if marijuana is already ground);
• Mesh Strainer and Cheese Cloth.

You’ll also need a sheet pan and tin foil to decarboxylate the marijuana, which is a process that activates the components of the marijuana that have physical and psychological impacts.

Once you have gathered all of the above, and you have a good 2 – 3 hours, you’re ready to go!

How to Make Cannabutter, the Marijuana/Cannabis Infused Butter for Cookies, Cakes, Grilled Cheese, and so on!

Making cannabutter is easy, with just a few simple steps. The name of the game here is to decarboxylate and monitor temperature – if it gets too hot or not hot enough, you’ll have cannabutter that isn’t as strong as it could have been or worse – it will end up scalded/burnt!

First, break up your marijuana by hand (your desired amount – 1/2 oz to 1 oz – and spread it across the sheet pan covered in tinfoil, shiny side down. Place the marijuana in the oven at 225 degrees farenheight for 20 minutes. Then, move on to the steps below.

• Melt the butter over medium heat in your pot, with the lid off;
• While butter is melting, grind the 1/2 oz. – 1 oz. of marijuana, to your desired strength;
• Once butter is melted, add the ground marijuana and stir, making sure that all of the ground marijuana is doused in the butter;
• Bring the butter to a light simmer (think: minimal/barely bubbling, lower the heat, and cover the pot with the lid;
• Heat the butter at a low heat, covered, for at least 2 hours to draw out all the goodness of the plant. I typically do about 3 hours. When there is about an hour left, I’ll add any other herbs or spices that I’m using in the butter. Be sure to stir frequently!

Once the butter has infused, there’s just a few things left:

• Place a large piece of cheese cloth in the bottom of a heat-resistant bowl or tupperware;
• Pour the butter and marijuana flower mixture through the metal/mesh strainer, and into the bowl. At this point, the strainer should be removing all of the little flakes of the marijuana flower, leaving a clean, pure butter pouring into the bowl/cheese cloth;
• Allow the butter to cool in the bowl, and when it has begun to solidify, use the cheese cloth to gently press the butter into a ball;
• Cover the butter with the remaining cheese cloth, and store in an airtight bag or container in the refridgerator.

Your butter is ready for baking . . . bad pun 100% intended.