Have you ever wanted to make a batch of cannabis-infused butter but didn’t want to use up the better part of your stash in order to do so?
What if we told you that you could use as little as one or two grams of weed to effectively produce 1-4 ounces of pot-enriched butter prime for cooking?
Well, we’ve worked out a recipe for those consumers of the kind bud that want to explore the cannabis cooking world with small batches of cannabutter that doesn’t require investing an arm and a leg’s worth of their personal supply that’s intended for puffing.
Our recipe will turn one gram of dried flowers into approximately 1-2 ounces of finished butter. While two grams of dry buds will produce around 2-4 ounces.
Here’s what you’re going to need to make your butter rich with weed:
- 1-2 grams of your favorite strain, ground (one gram for 1-2 ounces of butter, two grams for 2-4)
- 3-6 ounces of butter that has a high concentration of lipids (3 ounces to get 2 ounces of finished product, 6 ounces to get around 4 ounces of butter)
- medium saucepan
- wooden spoon to stir the pot
- ¼ cup of filtered or distilled drinking water to add during cooking process (if needed)
- 220 micron pollen extraction bag, or an approximate 1’x1’ piece of cheesecloth to strain your strain’s remains
- medium to large bowl to strain your strain’s remains into
Let’s get cookin’!
Place the saucepan on the rangetop and set the temp to medium-low. Place the amount of butter you decided upon into the saucepan to melt. Once the butter starts to melt down, add the ground dried marijuana flowers to the now melting butter. Gently bring the mixture to a boil, then reduce heat to a lower setting and let simmer.
You may notice the butter starting to reduce at this time. Be careful not to burn the mixture. You can stir in a little bit of water at a time to help keep the temperature lowered so the butter doesn’t burn but will still be hot enough to decarboxylate the weed. Allow the mixture to simmer on low while stirring frequently to avoid burning.
When using one gram of weed, allow the butter to cook for 35-45 minutes in order for the THC to decarboxylate completely. And allow the mixture to simmer for 60-75 minutes when using two grams of ground dried buds, keeping in mind to stir frequently.
After approximately 15-20 minutes of cooking, the butter should begin to take on a greenish or brownish color. Anything darker than that most likely means you’re burning the mixture. Adding a bit more water to the cooking butter can remedy the situation. But don’t add more than 2 tablespoons to refrain from diluting the butter.
Once the butter has finished cooking, slowly pour the mixture through the suggested strainer(s) using the bowl to catch the hot liquid. After the freshly strained butter has had a chance to cool for 4-5 minutes, you can either leave it in the suggested bowl to chill, or pour it into a mould or container of your choosing, cover (with the container’s lid, or with plastic film wrap), then place it/them/they in the refrigerator for a minimum of 5-6 hours (the longer you chill it the better chance it will set up properly, overnight is best).
The solidified end product is now ready to eat! You can either eat as it is like you did as a kid when at the restaurant with your parents while they were looking at the menu [Gulp] ‘Did you just eat a pat of butter, Billy?’, or you can use it in any recipe that calls for a small amount of butter (2 ounces of cannabutter will cover ¼ cup – 4 tablespoons – 12 teaspoons, or multiply accordingly). I personally enjoy cannabutter by spreading it on freshly toasted bread, and adding fruit preserves.
Talk about your food for thought.
We hope this recipe helps resolve the problem of having to use a ton of weed to make more butter than what you might need.
Cook on, cannabis consumers!
Do you have a proven cannabis recipe that you would like to see published here at The 420 Times? Then simply drop me a line at erik@the420times, and we’ll peruse it for possible approval.