Cannabis-Infused Butter
The foundation of all infused cooking. Master this technique to create perfect cannabutter every time.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 7-10 grams decarboxylated cannabis
- Cheesecloth for straining
- Mason jar for storage
Instructions
Decarboxylate your cannabis by spreading it on a baking sheet and baking at 245°F for 30-40 minutes. This activates the THC.
The cannabis should turn from bright green to a brownish-green color.
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Add 1 cup of water and 1 cup of butter to a saucepan. Simmer on low heat until the butter melts completely.
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Add your decarboxylated cannabis to the butter mixture. Maintain low heat (ideally between 160-180°F) and let simmer.
Never let the mixture boil - this will destroy the cannabinoids. Stir occasionally.
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After 2-3 hours, remove from heat. Set up a straining station with cheesecloth over a glass container.
Let the mixture cool slightly before straining to avoid burns.
Carefully strain the butter through cheesecloth, squeezing gently to extract all the liquid. Discard the plant material.
Refrigerate the strained butter for at least 2 hours. The butter will solidify and separate from any remaining water.
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Once solid, remove the butter from the container and pat dry. Your cannabutter is ready to use or store!
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months.
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