There are several different ways to make cannabutter. Everyone seems to have their own technique that they prefer. The following recipe is just one way to make it that I find is pretty fool-proof.
The one thing to remember is that this will take time. You will not have cannabutter for at least an hour after it goes into the fridge because it needs to harden. With that in mind, you will be able to store it for a long period and you can use it in pretty much everything. Bake with it or throw it on some toast for breakfast, or toss some pasta. The possibilities are endless!
Here is my step-by-step recipe to make cannabutter!
Hyphy Wifey’s World Famous Cannabutter
marijuana, bud or leaf trimmings
coffee grinder that has only been used to grind marjuana (I bought this Mr. Coffee grinder at the supermarket and it is solely dedicated to grinding up marijuana – it is worth the small investment) OR spice grinder
kitchen scale or digital scale to weigh your marijuana
2-4 cups of water (this will depend on how much butter you use – just be sure the butter is always floating about 1 1/2 inches from the bottom)
at least a stick of butter (you can use any amount of butter that you want – add more if your recipe calls for more)
medium to large saucepan or pot
large glass bowl or tupperware
1) Weigh out how much marijuana you want to put into your edibles – please refer here (or at the top of the page) for tips on dosage.
(Sidenote: Living in California, I am able to buy amazingly cheap ounces of leaf trimmings from the dispensaries out here. This is what I use solely to cook with. It is affordable and the leaf trimmings are from very high grade bud which means it’s an excellent bang for your buck. If you are a medical marijuana patient, definitely look into buying Baker’s Ounces at your dispensary.)
2) Break off any big buds from the stems and place the buds into a coffee grinder that is SOLELY used for grinding marijuana – you do NOT want any coffee grounds mixed in! If a couple stems get in, it’s not a big deal…the stems do contain THC which will be extracted when it is heated.
Select the “MEDIUM” button and turn on the grinder for about 30-45 secs. I like to lightly shake the grinder while I’m doing it. Open the grinder slowly because the ground up marijuana will fly up a little bit. Grind 30 more seconds if you see any stems or big chunks. You now have what is called cannaflour. It should look like the consistency below.
**ALTERNATIVE: If you don’t have a coffee grinder, you can just grind the weed up in a spice grinder.
3) Boil about 2 cups of water in a medium to large saucepan or pot. The amount of water will vary – use more water if you are boiling more than 1-2 sticks of butter. You want to always keep the butter boiling 1 1/2 inches from the bottom of the pot.
4) Once the water is boiling, place your butter in the pot and allow it to completely melt. For this demonstration, I am using a stick of butter.
Sidenote: Say you are using a recipe that calls for two sticks of butter but you only have one stick of cannabutter made. That is totally fine! Just add a regular stick of butter to make up the difference.
5) Once the butter has melted, add in your marijuana. Stir in the marijuana and turn the heat down very low, until the butter and marijuana mixture is barely simmering.
It is important that you keep the temperature very low. This is the key to baking with marijuana. You want to slowly extract the cannabis. I like to keep the temperature between 200°-220°F. However, measuring the temperature is not necessary. As long as you keep it on a very low simmer, the butter will turn out fine.
There are many debates about what temperature cannabis decarbs at – a quick web search of “cannabis decarboxylation temperature” will keep your head spinning. Decarboxylation is the process in which the THCA in cannabis becomes THC and it becomes psychoactive. Like I said before, there are many, many ways of making cannabutter and decarbing cannabis. This is just one method that I find is very easy. My goal here is to break down this method so it is less confusing for people who are just getting started in their baking journeys!
6) Cover the saucepan and let the butter cook for about 2-3 hours. The longer it simmers, the more time it has to decarb so it is better to cook it for 3 hours. If it becomes very brownish in color, than you will know it is done. And if the butter starts burning away, you need to turn the temperature down even lower.
7) Once the cannabutter has fully cooked, get out a heatproof container such as a glass bowl or a large tupperware. Place a double layer of cheesecloth over the top of the sieve and (optionally) secure with rubber bands (cheesecloth is sometimes hard to find in the grocery store – I get mine at Bed, Bath & Beyond). Place the sieve over your container. Alternatively, you can place the cheesecloth directly over the container without the sieve but I find the sieve to be very useful in straining out plant material.
8) Once you have it secure, start slowly pouring the cannabutter mixture over the cheesecloth so it strains into the container.
It will pile up quickly so you want to make sure to go slow.
Look at the picture above and notice the color of the cannabutter. This is a good picture to compare the color of your butter to if you are not sure if it cooked long enough or it cooked too long. Aim for that color!
9) Once all the mixture has strained, gather up the ends of the cheesecloth and squeeze out more of the cannabutter using your hands. I like to wear rubber gloves during this process because it will be hot!
Your cannabutter mixture should look like this!
10) Set up your same cheesecloth over the container again and pour about one cup of water over the cheesecloth. This will help get out all the cannabutter left in the cheesecloth and also add a little more base to the cannabutter mixture. Don’t worry about adding in too much water – the butter and water will separate in the fridge later!
Your mixture will now look like this! Cover and place in the refrigerator for at least an hour. I personally like to leave it overnight in the fridge just to be sure. Once it is ready, the butter will rise to the top and solidify, while the water will remain on the bottom.
This is what it looks like once it has hardened. The butter has risen to the top, and the water is underneath.
11) Now you need to strain out the water. Place a sieve over a bowl, like below.
Make a tiny hole in the butter and slowly pour out the water into the sieve. Don’t worry about any of the butter making it’s way out – the sieve will catch the butter and you can add it back in.
Now your container should look something like this!
Use a knife to break it out and place into another container for storage. Congratulations, you’ve made cannabutter!!!
When you are ready to bake with it, try to let it warm up at room temperature and it will soften and look like this. You may need to soften it with a spoon to get the process going. It’s easier to measure for recipes when it’s softened.
Now you are ready to bake away and get baked!