Make POTENT homemade edibles with this easy to follow cannabutter recipe! Excellent for individuals with chronic pain, arthritis, stress, and more.
— SUPPLIES & INGREDIENTS —
1/2 Oz (14 g) high quality bud
* Be sure to use high quality bud! The potency of your strain will determine the potency of your butter.
1/2 Lb (2 sticks) unsalted butter
Tongs or gloves
— INSTRUCTIONS —
Step 1: Decarboxylation [used to activate THCA into it’s psychoactive version, THC].
Step 1a. Preheat oven to 230 degrees F. Use an oven thermometer to gauge temperature.
Step 1b. Remove any stems and seeds from your bud.
Step 1c. Weigh bud after removing stems.
Step 1d. Spread bud evenly over baking try.
Step 1e. Decarb for 30-40 minutes, or until your bud is brown/dark green.
CAUTION!! A lot of people screw this step up – be sure to check every 5 minutes (or even less) to ensure your bud does not burn.
Step 1f. Remove baking try and let cool for 20 minutes.
Optional step: Weigh bud after decarboxylation is complete.
Step 2: Fat Extraction [used to transfer THC from our cannabis to the butter]
Step 2a. Finely grind your decarbed bud.
Step 2b. Bring 1 cup of water to a boil. Reduce to a simmer and add 2 sticks of butter.
Step 2c. Once butter is melted and simmering, add your finely ground bud.
Step 2d. Simmer on low for 3 hours, stirring every 10-15 minutes.
CAUTION!! Add water as needed to ensure the butter is floating 1-2 inches from the bottom of the saucepan at all times (prevents burning).
Step 2e. Remove from heat and let cool for 30-40 minutes.
Step 3: Strain and Cool [used to remove plant material and solidify + separate our butter]
Step 3a. Prepare strainer using cheesecloth and elastic bands.
Step 3b. Carefully pour contents into the strainer. Squeeze out any and all butter!
Step 3c. Cover your canna butter and refrigerate for at least 2-3 hours.
Step 3d. Submerge in a warm water bath to slightly melt the edges of the canna butter.
Step 3e. Carefully invert bowl to release water.
Store in a container in the refrigerator until use.
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