Marijuana-infused butter (cannabutter) is one of the easiest and most popular ways to produce flavoured cannabis edibles. Although providing flavoured butter can be a little tricky. Activating the flower’s psychoactive potential is done by gradually heating at a low temperature. This recipe will first lead you through this method – called decarboxylation – before you walk through a step-by-step lead to butter infusion.
Note: Homemade edibles are very difficult to measure accurately. This guide will give you some advice for more precise dosing, but all DIY weed cooks should be mindful that there is no way to guarantee the efficacy or homogeneity of their sample.
How to make cannabis flavoured butter (or ‘cannabutter’)
Butter is a tasty and flexible transporter for THC and other cannabinoids, but it’s not the only one. You may also use coconut oil, olive oil or some other fatty oil for your infusion. Just bear in mind that butter burns quickly, so keep a close watch on your cannabutter while it bakes.
- Butter – 1 cup
- decarboxylated ground cannabis – 1 cup (7-10 grams)
The critical (and sometimes missed) first step: the decarboxylation of cannabis
Before Starting, you must decarboxylate or “decarb” the marijuana flower you’re dealing with until you make your cannabutter. Skip this move may result in a low or inactive finished product. Here’s why: Weed buds contain a non-intoxicating acid cannabinoid called THCA. When we smoke or vaporize cannabis, fire transforms THCA to THC, a compound that causes euphoric effects. This same method should be extended when cooking CBD edibles.
Some recipes can advise you to decarb cannabis directly in hot butter, but the less time you spend soaking your buds, the better your infused butter tastes. For this cause, first, we suggest decarbing in the oven.
Basic cannabutter recipe
- 1. Decarb the weed right away. Preheat the oven to 245oF. Place the weed buds in a non-stick, oven-safe bowl. To prevent sticking, line the tray with parchment paper. Place the plate in the oven and set the timer for 30-40 minutes. Older, drier cannabis can take less time. (Tip: you may also set your oven to 300oF and heat for 10 to 18 minutes, but the low-and-slow approach is advised while you decarb to help conserve the cannabinoids.) Every 10 minutes, gently combine the buds with a gentle shake of the tray to reveal the surface of the buds evenly.
- Grind. Use hand grinder and Grind the decarboxylated weed.
- Melt the butter. Add 1 cup of butter and 1 cup of water to a bowl or saucepan. Simmer down the heat to get the butter to melt. Keep adding water to regulate the temperature, so the butter does not burn.
- Add the cannabis. As the butter starts to melt, add weed to your coarsely ground food.
- Simmer. Maintain low heat (ideally above 160oF but never over 200oF) and let the mixture boil for 2 to 3 hours, stirring occasionally. The pot should never come to a boil.
- Strain the cannabutter. Place the funnel on top of the container and cover it with the cheesecloth. Once the butter has cooled down, spill it over the funnel of the cheesecloth and allow it to strain freely. (Tip: Squeezing the cheesecloth can force through more bad-tasting plant material).
- Refrigerate the jar of butter. If the extra water collects at the bottom of the container, you should scrape the firm butter with a knife and clear the water. (The butter must be refrigerated for about an hour before the water is removed.)
- Dose carefully. Please refer to the dosing detail below before applying any cookies, dishes or desserts to your food.
Directions for slow cooker
- Grind the weed with a wood grinder. (Tip: A coffee grinder will pulverize the bud and prevent effective straining of bad-tasting plant material.)
- Set your slow cooker to low, or around 160oF. (Tip: Stop reaching 200oF to avoid burning or waste of cannabinoids. You can also add some water to prevent scorching.)
- Apply some butter and dried hemp. Just stir occasionally.
- At around 3 hours, turn off the crockpot and wait for the butter to cool off.
- Strain the crockpot.
Tips for dosing cannabutter
The potency of your butter depends on many factors, from how long and hot it was cooked to the strength of your starting bud. To test the potency of your finished butter, try putting 1⁄4 or 1⁄2 teaspoon into a snack and see how it affects you after an hour. Decrease or increase your dose as desired. You can then use this standard dosage as a starting point for your recipes. For more information on why it is so challenging to measure potency in homemade cannabis edibles, see Part 4 of this series.