Monday, March 4, 2013


UPDATE- I use a different recipe for creating Cannabutter now and I will share this with you soon.
Basically, I clarify my butter and add cannabis oil to it while it is still warm.
This has many benefits- you know exactly what strength your butter is, less time and no smell- which is almost the best benefit!

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There are a lot of  recipes for Cannabutter and I will talk about some of them.

This is how I made Cannabutter the last time I made it.
When I did this, I combined techniques from 2 recipes.


4 oz cannabis sweetleaf and shake
1 lb of butter- unsalted is best
1/2 gallon water
2 cups of water for extracting more of the butter at the end


1-2 gallon pot
fine large strainer or can use large colander
Wooden spoon

This makes very potent butter-start with the 1 tsp of Cannabutter per dosage or less.

If you are using less potent leaves, small stems or under grade A2 of cannabis(which is excellent quality that is reasonable in price, it is just not the really high and most expensive quality), then use a higher ratio of cannabis to butter, if you want a potent cannabutter.
If you want a less potent cannabutter, use less cannabis.

Put water in pot. Place on stove. Add cannabis. Stir

Bring to a boil, then turn heat down so it simmers. Stir occasionally.

Allow to simmer for an hour.

Add butter. Stir gently.

Return to simmer. Simmer at least 1 hour-more time is better.
Stir gently occasionally.

Remove from heat and allow it to cool completely

Repeat the process of heating it to a simmer and simmering it for an hour, followed by cooling. Do this twice.

Bring another pot of water to a simmer. Use the extra 2 cups of water. This water you will use when you are straining the cannabutter mixture.

Remove Cannabutter mixture from heat. Set up a colander/ sieve with cheesecloth lining it.

Place the colander/sieve over an empty pot which is large enough to hold 2 gallons.

Carefully pour the Cannabutter mixture over the cheesecloth.

When you can safely handle the cheesecloth, twist it up to press the moisture out and through the colander/sieve.

Unwrap the cheesecloth and rest the unwrapped bundle in the colander/sieve.

Now, take your simmering water and pour it slowly and evenly over the cannabis. Use 1 cup of water at a time.

After each cup squeeze out the water from the cheesecloth and through the colander/sieve.

Discard the cannabis. Pour the liquid into a pot or other container that will hold it in your refrigerator.

Cover the pot and refrigerate for at least 24 hours to allow cannabutter to harden on top of liquid.

Using a butter knife loosen cannabutter from the sides of the pot.

Carefully remove cannabutter, breaking it into chunks is easiest, so that it does not fall back into the liquid.

If you want to, melt the cannabutter so that it can be poured into a storage container or put the chunks of the cannabutter into a container.

This must be refrigerated. It can also be frozen, just wrap the cannabutter in wax paper and place in plastic bags to freeze.

I have made cannabutter differently as well.

Instead of repeating the heating and cooling process, I would just simmer first for an hour, then add butter and simmer it for 4 hours. After that the cannabutter would be strained and I would follow the last part of this recipe.

Most of the variations on this have only to do with time. In one variation, you would simmer the cannabis and water for 2 hours before adding the butter and then simmer it for another 2 to 3 hours before straining.

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