Updated: Feb 1
This recipe is the one I followed my first time making cannabutter. I prefer the crockpot method, but this recipe will do if you do not have a crockpot. 2 ounces decarboxylated leaves, stems or trim or 4 ounces pre-vaped cannabis can be substituted for the one-ounce cannabis buds.
Prep Time: 30 minutes
Cook Time: 5 Hours
Large saucepan or pot
Large glass bowl or storage container
1 pound or 4 sticks butter (unsalted is best for baking)
2 cups of water
Chop butter into cubes and place into a large saucepan with 2 cups water and bring to a rolling simmer just before it boiling over medium heat until butter is completely melted occasionally stirring to allow the butter to melt more quickly.
Once the butter has melted, add the ground cannabis, and reduce the heat to low. Bring the cannabutter to a bare simmer. Do not allow the cannabutter to boil! The cannabutter should have a little movement with a bubble here and there.
Leave the cannabutter on a slow simmer for 5 hours, stirring every so often.
Double fold the cheesecloth and place inside the large bowl or storage container holding the cheesecloth in place with rubber bands.
Pour the cannabutter over the cheesecloth into the bowl or storage container filtering out the cannabis plant material from the butter. Remove the cheesecloth from the bowl and squeeze the butter from the rest of the cannabis plant material.
Cover with plastic wrap and refrigerate. I suggest letting the cannabutter refrigerate overnight.
Once the butter has solidified, pour off the excess water and remove the cannabutter from the bowl and into a lidded glass jar for proper storage.
The cannabutter is now ready for use in any recipe using butter or even just on a slice of toast!