Thursday, February 3, 2011
Cannabutter Recipe: How To Make Perfect Pot Butter
Cannabutter (a.k.a. weed butter, pot butter, ganja butter, la-la lard, etc.) is simply butter that has been infused with the psychoactive chemical compounds, called cannabinoids (ca-nab-bin-oids), that are present in the flowering cannabis (marijuana) plant. Buds or trimmings from the plant are heated in the butter, and the fat-soluble cannabinoids -- the most notable of which is THC -- bond with the fat molecules, effectively transferring the cannabinoids from the plant to the butter. The used plant matter is strained and then discarded, and the final product is a magical, medicinal "cannabutter" that can be used in place of plain butter in all of your favorite recipes.
This cannabutter recipe is likely the BEST recipe for pot butter that you will ever find, so don't forget to bookmark this page. Over the years, many methods have been devised for infusing foods with the goodness of cannabis, but I think you will find that this is the easiest, most potent, and most versatile method available. If done correctly, the results will be a light green, deliciously nutty, and extremely powerful weed butter -- every time!
Equipment You Will Need:
Large stock pot
Clean rubber gloves
Extra containers (to store final product)
The quality/potency of the cannabis that you have available will determine the amount that you need to use. While the highest concentration of THC is on and around the buds, it is actually found in varying concentrations throughout the entire flowering plant. This means that every part of the plant can be utilized for butter! In fact, really great butter can be made entirely from the trimmings and stems that many growers just throw away.
Use the following measurements per 1lb (2 cup) package of UNSALTED butter:
1 g Hash or Kief, OR
7 g Dry High Grade Buds, OR
1 oz Dry High Grade "Trim", OR
4 - 8 oz Dry Leaves, Stems, Etc.
Cut, chop, and/or lightly grind your leaves, stems, and buds before beginning.
Fill your stock pot halfway with filtered [spring] water, and bring to a rolling boil.
Add the UNSALTED butter directly to the boiling water and let it melt completely. Now, carefully add your cannabis to the mixture and set your timer for 3 hours.
Stirring occasionally, let the mixture continue to rapidly boil UNCOVERED for approximately 3 hours being careful never to let the water completely evaporate. You may need to add small amounts of water occasionally toward the end of the process to keep it from running out. Once the time is up, and the water is nearly boiled out, the pot butter mixture should have a "nutty" aroma. It is now time to remove the stock pot from the heat.
Line your strainer with a large, well-folded piece of cheesecloth and place the lined strainer over a large bowl. Carefully pour the contents of the stock pot into the bowl through the cheesecloth-lined strainer, making sure to get everything into the cheesecloth.
Put on your rubber gloves.
Gather the corners of your cheesecloth together and GENTLY squeeze a good portion of the residual liquid out of the cooked plant matter and into the bowl. Now, return the drained plant matter to the stock pot along with just enough water to bring back to a boil. Mix the plant matter around really well to wash off the remaining butter -- be sure to get all the butter that is still stuck to the sides of the stock pot too! Once again, empty the stock pot into the cheesecloth lined strainer, put on the gloves, gather the corners of the cheesecloth, and squeeze the remaining liquid from the spent plant matter into the bowl -- this time you can squeeze a bit harder.
You should now be left with a bowl full of hot, Ninja-Turtle-Green liquid. Let the bowl sit at room temperature for 30-45 minutes before covering, and then put it in the refrigerator for at least 2 hours. At this point you are giving it time to completely cool so that the butter will solidify on top of the water. You will know it is ready when the solidified butter has completely hardened, and has turned a light green color. Run a knife between the solid cannabutter and the bowl to separate, and remove the piece(s) of cannabutter to a plate. Pat dry with a clean cloth, or paper towels, and seal in a closed-lid container. The used water can be discarded, or you can even use it in something like a stew, to boil pasta, etc.
You are now ready to use your delicious, potent cannabutter in any way that you normally use regular butter. Toast, bagels, garlic bread, pancakes, brownies -- be creative!
Things to keep in mind
1 tsp of Mary Jane Baker's Cannabutter = 1 "serving" for a 150lb moderate smoker.
While the effects of smoking cannabis can be felt almost immediately, the full onset of effects when eating cannabis can take up 2 hours. When eaten, THC is converted by the liver into a compound called '11-hydroxy THC', which is much more potent than an equal amount of smoked THC. When trying a new recipe with your cannabutter you should always titrate your doses in order to prevent over-medicating, which can be quite unpleasant. Start with a small amount, wait 30 minutes to see how you feel, and then go from there. Make that brownie last!
Don't plan on leaving the house. Edible creations made with this cannabutter have the potential to put you 'out of commission' for days on end. It's not uncommon for you to wake up feeling high for a couple of days after consuming this stuff. You're welcome :)