Marijuana Butter Recipes
There are many methods for the preparation of marijuana butter or cannabutter. We have listed two below, but... there are many, many more out there. The recipes we've listed below have been tried by patients and have been given two thumbs up.
Remember... Marijuana medicine is valuable so be sure to follow the recipes closely.
The active ingredients in cannabis, being fat and alcohol soluble can be extracted and added to foodstuff entering the system through the digestive tract rather than through the lungs. This type of consumption of marijuana tends to be both slower and more efficient than smoking it. Further the noxious effects of consuming heated smoke are completely eliminated. For this reason, ingestion is the favored method of marijuana consumption by many patients. Marijuana must be heated before being consumed to activate the cannabinoids.
Materials Needed for both of the following recipes:
- A stove
- A medium to large sized heavy duty sauce pot with lid. It's important to have the pot the same size as the element that it is on to ensure even heat distribution.
- A measuring cup
- A stir spoon of some sort, be it a whisk or a large fork to mix the material with the water/butter solution in the pot
- A strong grinder
- Cheese cloth to strain the material before cooling
- A bowl large enough to hold and cool the CannaButter
- Space in your refrigerator to cool and separate the water from butter
- Heavy duty plastic wrap to handle and compress the CannaButter into a smaller, easier to handle shape
- A freezable Tupperware container to store the material
- Space in your freezer to store the finished product
Recipe One – Preparation Time: 10-15mins – Cooking Time: 22-24hours
Ingredients you will need:
- 1 lb. unsalted butter (general ratio is 1lb. butter:1oz weed)
- 2cups of water.
- 1 ounce of premium, middle or low grade Cannabis. Obviously the better product you use the better the butter will be
Begin by grinding the Cannabis material very, very fine. Make your Cannabis a fine powder. Using an electric coffee grinder dedicated to the purpose of grinding Cannabis. You want a bowl of very, very fine Cannabis material.
- Bring 2cups of water to a covered boil
- Once the water is boiling, add your butter and melt it in the water
- Once the butter is melted, reduce the heat to a very low setting so that when covered the CannaButter will simmer but not boil
- add the ground Cannabis material to the water and butter solution
- whisk and mix it into the pot thoroughly, so that there are no clumps and nothing stuck to the bottom
- place the lid on the pot and leave the heat on a minimum temperature
- simmer and cook for 22-24 hours
Note: This amount of time is important. It is required to extract the THC from the finely ground Cannabis. However, you do not want to cook the CannaButter any longer than 24 hours. NO MORE THAN 24 HOURS. After 24 hours the THC will degrade and the butter will go bitter.
During this 24 hour cooking period you will need to check on the CannaButter every few hours to ensure that the boil is not to strong and to ensure that the butter has not reduced too much. If you find the solution reducing faster than expected it does not hurt to add a few table spoons of water over the 24 hour period.
Once you have simmered the CannaButter for long enough, turn the heat off.
Let the solution sit for 2-4 minutes and remove it from the heat.
Securely place the cheese cloth over an open bowl (ensure that when the liquid is poured through the cheese cloth and that the cheese cloth remains secured on the bowl as to not fall into the bowl with the liquid).
Note: The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now.
Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material.
Squeeze and extract as much of the solution from the cheese cloth and material as possible. The butter solution is what you want, not the bi-product which is the soggy Cannabis.
Place the bowl with the CannaButter solution into your reserved space in your refrigerator and let it cool for a few hours, even overnight.
This process will separate the fats from the water. The fat being our CannaButter.
During this process you will be able to see the progress of the butter as it cools, much like watching Jell-o go firm.
Be sure to let it sit long enough to ensure the complete separation of the fats from the water.
Removing Your Butter and Storing:
Removing the butter from the bowl may seem a bit tricky...but will be considerably less messy if you use the Heavy duty plastic wrap to handle the now solid butter. Simply remove enough plastic and use it like a doggy bag to remove the top slab of CannaButter from the bowl. Pat dry the CannaButter to remove any excess water. Now use the plastic wrap to compress the CannaButter into a smaller more manageable size. Store in a freezable,airtight container or mason jar.
Depending on the amount of CannaButter you make, it may be better to use a slotted spoon or spatula instead of your hands.
KEEP FROZEN AT ALL TIMES.
If kept frozen the butter will not go bad or lose any potency before you get around to using it.
The butter will melt quickly once it warms up.... so handle it quickly and keep it in the freezer as much as possible.
Whatever you decide to use it in or on, remember that you do not want to re-cook it but baking it into something for a short period of time (about the length of time it takes to bake cookies or muffins) will not harm your CannaButter at all.
Bring a few cups of water to a boil on the stovetop, it doesn't really matter how much water you use because in the end it will all be separated, Just make sure the marijuana is always floating about 1 1/2 inches from the bottom of the pan.
When the water is at a boil place the butter in the pan, again it's about 1lb. of butter, 4 sticks, to every ounce of marijuana, so if you’re using a half ounce of bud that’s about 2 sticks of butter. Be sure not to let the butter burn, if it appears to be burning then let melt on a medium setting.
Move the dial to low heat once butter has melted
Now that the butter has melted you can now add the marijuana. Again make sure the stove is now on a low setting.
Stir occasionally or stir every time the mix starts bubbling.
Let the bud simmer for approximately 3 hours. You can tell it's done when the top of the mix turns from a really watery consistency to glossy and thick.
While letting the mix simmer, you are now going to need to get the cheesecloth strainer ready, which will also be used to store the cannabutter. Take two sheets of cheese cloth and fold each one over so they each have two layers, place these over a Tupperware container (with the lid off), and secure them there with elastics.
You are now ready to strain the marijuana out of the mix, place your tupperware containers with the cheesecloth lids in the sink and slowly pour the entire mix on top of the cheesecloth. When the saucepan is empty carefully undo the elastic, pick up the cheesecloth from all four sides and squeeze all of the remaining butter out. Throw away the used marijuana.
Now place the lid on the tupperware and place it in the fridge to sit overnight. You do this so the water can separate from the cannabutter… be patient.
Now that you have awakened in anticipation for your new treat, it’s time to separate the waste water!
Take the lid off the tupperware and hold it upside down over the sink, place a dish in the sink to catch any cannabutter that may fall, squeeze two sides of the tupperware and the waste water will pour out, once all the water is gone your done! The cannabutter is ready to cook with.
If you do not wish to cook with it now, you can just place it back in the tupperware, place the lid back on and store it in the fridge/freezer.
Be careful... eating "special edibles" is often considered much more intense then inhaling, lasting anywhere from 2-8 hours. Do not attempt to eat too many at first.
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