One of the greatest and simplest ways to enjoy the benefits of cannabis is through edibles. The only problem is that some edibles can be very expensive with one cookie going at a cost ranging from 5-10 dollars and it can even be stale.
Cannabutter is a medicinal product that contains both THC and CBD.
- People make and use cannabutter because you cannot make edibles with raw cannabis.
- Making your own cannabutter saves you money in the long run.
- You can use cannabutter just like regular butter, turning every dish into a marijuana-infused one.
- You can refrigerate your cannabutter and use it at a later time.
How to Make CannaButter
If you need to get all the benefits of medical marijuana butter and avoid the drawbacks of smoking pot, then you need to determine this information very closely.
We will show you that you will get the best experience by learning how to make strong CannaButter. You will eventually realize that cooking cannabis butter is incredibly easy and the best way to use medical hemp.
Below are the simple and to the point tips to give you the best and strongest weed butter every time.
Preparing Your Weed (Decarboxylation)
Decarboxylation is a very simple process that makes the most of every bud. Also known as ‘’pre-baking,’’ this step results in stronger bang for bud.
Marijuana is made of many substances which may be medicinal/Psychoactive. You can remove substances that are not much useful by decarboxylation of the weed first, which basically means baking it at a low temperature. This vaporizes compounds like THCA, that doesn’t get you high, leading to a stronger butter.
- You can also preheat the oven to 240°F (115°C): This is a safe temperature that will not allow wanted compounds like terpenes (a substance that gives unique aroma and flavor) to leak out
- Hand-crumble the weed into a rimmed baking sheet, spreading so that there are no holes: The existence of empty space leads to heating up the pan quickly, which cause the uneven cooking
- Bake the buds for 30 minutes or so, mixing it every 10 minutes to avoid burning: This helps the weed to be light brown in color and to crumble easily in your hands
- Grind the bud until it’s a coarse mixture, with recognizable buds: You want it to be in tiny, manageable bits, like small pieces of gravel
- Optionally, soak your cannabis in water for 20-60 minutes before cooking: This helps in removing the following substances: chlorophyll, dirt, and These substances are removed from the plant so that they don’t bring a ‘’grassy’’ taste in your butter.
THC and other cannabinoids are not soluble and hence will not be affected by the soak.
Making Stovetop CannaButter
- Bring a ¼ cup of water and 1lb butter to a light simmer on medium heat. You can use a small saucepan and dump the butter and water together. Turn the heat as you stir until the bubbles start to rise to the surface, but the mixture isn’t boiling
- Whisk the cannabis and lower the heat to low. Get your pre-ground cannabis and mix it thoroughly, lowering the heat a few notches to alow setting. The key to great CannaButter is going slow and steady, which will produce the needed oils and compounds without denaturing them.
- Allow the mixture simmer for anywhere from 2-5 hours, stirring every half an hour and adding water as needed. Regarding your desired strength of butter, you can leave it for a longer or shorter time.
- Line a fine-mesh strainer with a cheesecloth and place over a glass bowl. Use the bowl you plan to store the butter in when done. The strainer and cheesecloth together will get rid of any useless chunks of plant matter left in the butter when it’s finished cooking.
- Pour the liquid butter through the strainer into your glass bowl. Pour slowly and don’t wait for the butter to cool off. Use the back of a wooden spoon or spatula to press excess butter out of the solids remaining.
- Fold the cheesecloth over and squeeze to eliminate any last butter. Make sure you get every last drop out of the cheesecloth to avoid wasting any weed.
- Refrigerate the liquid butter, covered, for 3-5 hours, then scrape off the water on top. As the butter cools the water will separate from the butter.