Ingredients
Scale
- 4 sticks Butter (Unsalted works better)
- 1 oz shake Finely ground and decarboxylated
Instructions
- In a medium saucepan bring a quart of water to a boil. You can vary the amounts, just be sure that the marijuana is always floating about 1 ½ to 2 inches from the bottom of the pan.
- Once the water boils, add the butter to the saucepan and let it to melt completely.
- After the butter has melted, add the marijuana. As soon as the weed is added, turn down the heat to a very low setting, barely a simmer. Some will et the weed cook for around 3 hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.
- While the cannabutter is simmering, get the bowl to hold the finished product ready. There are a couple of ways to do the straining.you can use a deep heatproof glass bowl with a fine mesh strainer lined with cheesecloth. Or you could tie a double layer of cheesecloth around a large heatproof bowl with twine, making it taut across the top.
- Strain the marijuana butter over the bowl, being careful not to spill. When all is poured into the cheesecloth,, carefully undo the twine, pick up the cheesecloth from all four sides, and squeeze out all of the remaining butter.
- Allow the cannabutter to cool at room temperature for about an hour. Place in the fridge until the butter has solidified and separated from the water. The THC and other properties have attached to the butter, and you are just about there.
- Run a knife around the edge and lift the butter off the water. Place upside down on your work surface and scrape off any of the cooking water or put it into another cheesecloth and remove the water by squeezing it again. Your cannabuttter is ready to roll. Store in the refrigerator or freezer in an airtight container.
Notes
Now you’re ready to cook yourself a dilly dilly St. Patrick’s Day dinner!