This technique will produce the best tasting and most potent cannabutter.
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Before proceeding with this recipe please read our article on dosing. It will help you to decide exactly how much cannabis to include in your butter.
Here are the things you will need:
slowcooker (crockpot)
coffee or herb grinder
tinfoil or wax paper
cookie tray
1 quart water
stirring utensil
large metal strainer
cheesecloth
1 lb butter
1/4-1 oz bud* see our article on dosing
Using a clean bud grinder or coffee bean grinder, grind up the bud to a coarse grind. Don’t make it too fine.
Spread it evenly on a cookie sheet lined with wax paper or tinfoil.
In an oven preheated to 240º bake buds for 1 hour. Stir at midpoint. This process is called decarboxylation and it helps activate the THC prior to absorption into the butter.
In a slowcooker set to low – no more than 200ºF (93ºC) – add the decarboxylized buds, the butter and the water. Simmer for 2-4 hours. Stir once per hour.
Pour the butter and water into a container and put in freezer. Make sure the shape of the container you use will allow you to remove the frozen block of butter and water.
The butter and ice will separate and freeze. The ice block portion can be removed from the butter and thrown away. This freezing step helps get rid of chlorophyll and other plant flavours from the butter.
Warm the butter in the slow cooker until its melted. Using a strainer lined with cheesecloth, strain the butter into a container. Use a spoon to push the butter through the cheesecloth and strainer. The purpose of this step is to strain out plant particles and purify the butter.
Butter can be kept in fridge for up to 2 weeks and kept frozen for up to 6 months.
