Cannabutter is the most important and most basic ingredient in any of your cannabis edibles. The more love and care you put into making your cannabutter, the better your edibles will be. It is completely versatile and you can use it in just about any style of cooking. So if you haven’t already made some, here’s the recipe!
If you are at all interested in making marijuana edibles, you have to be well acquainted with how to make cannabutter. Cannabutter becomes the fundamental ingredient in any of your canna-edibles. Once you know how to make cannabutter properly, you can make just about any edible you wish.
The recipe is easy and requires your best stash and your favourite brand of butter. If you use unsalted butter, you’ll be able to use your cannabutter for both sweet and savoury dishes, but this boils down to preference. This article will go through the amount of supply that is required whether you are using hash or weed. Remember, the stronger your butter, the stronger your edibles are going to be.
Are you using weed or hash?
Hash butter has a tendency to be much stronger than cannabutter, although it all depends on the quality of what you’re using. Actually, making cannabutter is the easiest and the fastest with hash. If you are only using hash, for the sake of dosage, you shouldn’t use any more than 1 gram of hash per 2 oz of butter. Calculating the dosage based on THC can be extremely difficult, and common sense plays a better role than mathematics. You can always make a small amount of butter first to test the potency, and then go on from there to make a bigger batch.
Now, if you are going to be making your cannabutter with weed, the best way to calculate how much to use is by starting with how much butter you have. How many servings is it going to make in your batch of cookies? Think about it – if you’re using 10 grams to make a batch of 5 cookies, it can be overkill. When you know the serving size and how many servings your butter will make, divide that by how much weed you want to be in there per dose. A good place to start is on ½ gram per dose. And always remember that the edible effect can be longer lasting and stronger than the effect of smoking.
Now that you’ve decided for a sensible amount of weed or hash to put into your butter, you’re ready to get started. The first thing you will have to do is decarboxylate your weed or hash.
For those making hash butter:
If you are making hash butter, all you need to do is submerge the hash in the butter over the stove. Don’t let it boil, because you risk losing some of the THC. The good news is that hash will completely dissolve into the butter, meaning you don’t need to simmer for too long and you don’t need to strain anything. Once you’ve simmered your hash in butter for 20-30 minutes, and the material has been basically dissolved, it’s ready to take off the stove.
For those making cannabutter with weed:
Making cannabutter with weed is a little bit more time consuming than making it with hash, but the result is just as delicious. The trick when you’re using weed is to go nice and slow.
After decarboxylating your weed, you should submerge it completely so that the line of butter clearly covers all of the herbs. After that, it’s a matter of patience. If you have a slow cooker, this process is easier. Otherwise, you should simmer it on low heat for at least five hours. The longer you can leave it in there without burning the butter or plant material, the more THC you will be able to extract from your buds. There are some who slow cook their buds for up to 12 hours.
Once it’s time to take your butter off heat, you will need to strain the herbal material out of it. For this you will need a cheesecloth and a bowl. You can pour the liquid butter onto a cheesecloth that is sitting over a bowl. Squeeze the liquid out of the cheesecloth until you’re confident with what’s left.
Your butter should last for at least two weeks in the fridge (whether it is hash butter or cannabutter). If you store it in the freezer, it is good for up to six months.
You can treat your cannabutter now as though it is regular butter. You can smear it on your toast, fry your vegetables in it or use it as an ingredient when you are baking your next cake. It is completely versatile.
Want to spice up your cannabutter?
If you want to add a little bit more flavour to your cannabutter, you can! If you’re going to be cooking up a dinner feast for your friends, then you can also include herbs like garlic, chilli and Italian herbs (such as oregano).
Don’t be afraid to experiment!
7 thoughts on “How to Make Cannabutter – Recipe”
I have great deal of fan leaves with stems, can I follow the same instructions that I use to make canna butter with bud
I too have a large amount of fan leaves and stems, can I follow the same instructions I would if I made canna butter. Thank you
I too any scouring website for answer to using fan leaves.. ANYONE????
To make weed butter in crock pot do the leaves need to be dry? Also using crock pot should I use high- med – or low setting
I recently made cannabutter using the leaves and trim only. I decarbed for 30 minutes in the oven. Then i added to the crockpot along with 2 sticks of butter and 4 cups of water. “Cooked” on “warm” for 10 hours. Strained well and refrigerated overnight. i ended up with 1 stick of cannabutter. I made 30 oatmeal cookies with the end result and they were very good. Had to eat 2 for a good result!
What temp and how long should I decarboxylate my leaves in the oven ?
I have a stash of Keif and now plan to get some butter on the stove, cheers