So I recently tried making cannabutter for the first time and it was a pretty enjoyable experience. I’m not a big smoker or vaper but I do like edibles and weed butter is a great starting point for anyone who wants to get into cooking edibles but don’t have much kitchen experience.
I decided to make cannabis butter to use up some leftover marijuana flowers as didn’t want the current ones I had to go bad and I also had to make room for my next grow batch.
Now there are a few different recipes for cannabutter out there with some suggesting that you decarb your weed as the butter cooks. In case you’re not familiar with the term, “decarb” is short for decarboxylate, which basically means to activate the cannabinoids in marijuana using heat. I opted to decarb first using an over before I combined the weed with butter as this Leafly recipe suggested, because you don’t want to burn your butter at higher temperatures.
Why Make Butter
There are three main reasons why people like making cannabutter…
- Butter is versatile – Butter is always delicious by itself and on anything. So you can use cannabutter as a spread, for sauteeing, for baking cookies and brownies, its applications are practically endless.
- Cannabinoids are fat-soluble – As we mentioned in How to Prepare Marijuana Flowers for Cooking and Baking, cannabinoids are not water-soluble and need to be delivered with oil or fat to be absorbed efficiently through the digestive system.
- It’s easy to make and lasts long – Butter can keep for months in your refrigerator especially when kept in an airtight container that can slow down oxidation and as you’ll see below, making it is a fairly easy process.
- 35 grams of homegrown flower (leftovers from first grow batch. Flower was from 10/01/2020)
- 4 grams of AVB (already vaped bud) that I had been saving to use for later
- 2 cups of butter (mix of salted and unsalted butter)
- 2 cups of filtered water
- Food scale for weighing out flowers
- Food/meat thermometer for measuring temperature while the cannabutter is simmering
- Saucepan for cooking/simmering the cannabutter
- Plastic container for holding the butter when refridgerator
- Small strainer
- Funnel for helping to strain cannabutter
- Cheesecloth to be placed in a strainer so that the ground-up flower doesn’t get into finished cannabutter
- Baking tray
- Parchment paper should be placed on the tray so that the flowers don’t burn and stick to the metal of the baking tray
- Marijuana flower hand grinder for grinding decarbed flower
- Small bowl to temporarily hold the ground-up flower before placing it in saucepan
- Plastic spoon to periodically mix the cooking butter
- First I weighed out all the flower I had on hand (35 grams)
2. Then I used the parchment paper and placed flower on baking tray in oven for 30 minutes at 245 F.
3. I used my small grinder to hand-grind all the decarbed cannabis (after baking flower in the oven). This step took longer than I anticipated since my hand grinder doesn’t hold that much. Took about 45 minutes.
4. Since I only had 2 sticks of butter (approximately 2 cups), I didn’t use all of the decarbed and ground-up flower. I only used 19 grams of the decarbed flower and saved the rest for later.
5. I also had some leftover AVB (already vaped bud) from vaping so threw all that in as well which brought the total weight to 23 grams.
6. The recipe called for 7-10 grams so I doubled the amount of butter and water.
7. For the butter, I used a mix of salted and unsalted as that’s all I had (I used up all the butter in the house!)
8. I put the water in the saucepan and put it on low heat.
9. As the pan heated up I put in the butter to let it melt. The butter took a while to melt since I was using lower heat but that’s ok since you should not let the butter burn.
10. As the butter melted, I threw in all the ground up flower.
11. I let this mixture cook for around 3 hours. While it was cooking, I checked every 30 mins to make sure that the temperature was above 160 F but below 200 F.
12. After 3 hours, I took the butter and strained it into my container. I placed the funnel into the container, then the strainer with an added layer of cheesecloth.
13. After most of the liquid drained into the container, I wrapped up the ends of the cheesecloth and squeezed the additional liquid out.
14. Once all the liquid is in the container you’ll see 2 different layers: the top layer is the butter and the bottom is the water/mixture. I put the container in the refrigerator to let it cool down and solidify.
15. I then drained the water the next day and put the butter in a different container for storing.
Lessons & Final Thoughts
All in all, I thought it was pretty easy and I was satisfied with the cannabutter that I made, though there were still some things that I could have done better.
I saw someone use a chopstick to help drain the water in their cannabutter recipe. The hole that I made was too small and didn’t work so I had to cut a chunk of the butter to make it drain properly.
My grinder got really dirty/gunky after grinding so much flower. To clean it, I soaked the grinder parts in rubbing alcohol.
So if you plan to make big batches of butter it might be good to invest in a larger hand grinder, it’ll make the work so much faster and easier.