A lot of people prefer not to make their own cannabutter because they’ve heard how difficult it is to make, but a lot of people who have made their own cannabutter can turn almost anything they love to eat into an edible. It’s very common for people to make their own THC infused butter rather than buying premade cannabutter because they know their own dosage and how it’s been made.
When it comes to how much THC is enough, it really depends on the person. Everyone has a different tolerance, so it’s always wise to start small and then go big when it comes to edibles. Every recipe to making your own at-home cannabutter is slightly different, but has the same steps and process.
Here are seven easy steps for a great cannabutter – from the boiling of the butter/marijuana mixture to the straining and the cooling. Courtesy Bruce Wolf
Some people like to preheat their oven to 230 °F for about 10-15 minutes, while others prefer not to preheat and just have a slow cook. You’ll need a few things before beginning:
- 8-10 grams of Weed
- 1.5 cups of water
- 2 sticks of butter
- Strainer
- Saucepan
- Cheesecloth
- Empty Container
- Baking Tray & Sheet
First, Decarboxylate. Start out by taking your bud off the stems and removing any seeds. Place your crumpled bud (not fully grinded) on a baking sheet in a baking tray, set the oven to 240 °F and put them in. Leave them in for about 30-40 minutes and check up on them every 5-10 minutes because you don’t want burnt bud; your goal is a brown or dark green tone. The heat will activate the THC which is what will enhance your high. When they’re out of the oven and a bit cooled down, crumple them up some more or simply grind them up, but not too small so they don’t seep through the cheesecloth later.
Second, Boil and Mix. Fill your saucepan with 1.5 cups of water and leave it to boil. Once it’s boiling, throw in your 2 sticks of butter and mix till they melt. Then pour all of your grinded up weed into the saucepan and stir for a bit. Make sure the heat is turned down on a low-medium setting because you’re going to leave this to simmer for about 3 hours. Check up on it and stir it every once in a while. If you notice most of your water is evaporating, then simply add a bit more water and never let this part come to a boil.
Third, Strain. Get your cheesecloth, strainer, and an empty container (that has a good lid). Place the cheesecloth on top of the strainer which will be help on top of the empty container which will hold your cannabutter. Pour you buttery herb mixture into the cheesecloth, straining out as much liquid as you can get. Once you think it’s done, squeeze the cheesecloth to get out any leftover butter. You can press a spoon on top of the cheesecloth to ensure it all got strained out nice and even.
Fourth, Refrigerate. Once you’re done straining, close that container tight, and place it in the fridge for about 24 hours allowing the water to separate and the butter to solidify. A useful trick is placing your container in the fridge upside down (if you have a secure and leak-proof container); the water will basically separate to the bottom of the container which is now the top, so when you go to take your butter out of the container, you can just dump the water straight out instead of having to cut the butter out and then emptying the separated water.
That’s how to make cannabutter in 4 very simple steps. It’s somewhat of a long process, but the outcome is wicked fun because now you can have cannabis French toast or cannabis anything your heart desires. You can play around with the recipe, dosage, and time because everyone makes weed infused butter differently and has their own favorite way; don’t overdo it and pass out. Just be cautious, take your time, and be attentive.
