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Cannabutter

Cannabutter — a recipe, 3 ingredients.

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Water
  • 200 g (7 oz) butter
  • 2 g cannabis (or more, depending on desired potency)
Make it lactose-friendly
  • 200 g (7 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Bring a saucepan with a small amount of water to a boil.
  2. Add the butter and cannabis.
  3. Simmer this for a few hours on a low heat, adding water if too much evaporates. Do not let the temperature rise above about 190°F.
  4. Cool down. The oils and the extracts in the cannabis are now dissolved in the fat.
  5. Strain the mixture to remove the cannabis solids. Chill the mixture in the refrigerator to solidify the butter and separate out the water. The finished cannabutter should have a slight green color with a slightly off taste from the cannabis.
  6. Store the butter for up to 2 weeks in the fridge or 6 months in the freezer.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0