Getting your daily dose of THC shouldn’t require coughing and hacking through bong hits or dropping hundreds of dollars on vaporizers. Here’s how to give your cooking a dash of psychedelic deliciousness.
Obligatory Bob Loblaw Disclaimer: While cannabis is legal for recreational use in Colorado and Washington, as well as for medical use in 20 states and D.C., it is still technically illegal under federal law. Do this at your own risk. Also remember that edibles require longer to take effect (anywhere from 30 minutes to 3 hours) but hit way harder than smoking, along with longer lasting effects (anywhere from 2 to 8 hours depending on the strength of the butter and the number of brownies you just inhaled). Do not attempt to drive, operate heavy machinery, perform surgery, perform long division, or generally move further from your couch than absolutely necessary.
- A double boiler or two sauce pans (just make sure the smaller upper saucepan fits well enough to nestle within the larger lower one).
- Wooden spoon
- Large mixing bowl
- Cheese cloth
- rubber band
- Tupperware or similar lidded containers
- Herb Grinder
- 1 pound of butter—whether salted or unsalted is up to you but you can’t use margarine.
- 1 ounce of high-grade cannabis, stemmed and seeded. None of that ditch weed bullshit, quality herb is absolutely essential to making quality butter.
- Remove all stems and seeds from the cannabis nugs (or shake, if that’s what you’re using). Finely grind the entire ounce and set aside in the large mixing bowl.
- Fill the lower chamber of the double boiler (or lower saucepan) with 3-4 cups of water and set over medium-high heat. Seat the upper chamber (or saucepan) on top of the lower section and add the pound of butter.
- Heat the butter until it fully melts then reduce heat to simmer.
- Pour the ounce of ground cannabis into the upper chamber and mix well with the wooden spoon. Allow the mixture to continue to simmer for 30-40 minutes, stirring regularly, until the liquefied butter turns emerald green. While the butter is infusing, wipe out the large mixing bowl that held the cannabis, stretch a piece of cheese cloth across the rim and secure it with a rubber band.
- Once the butter has been sufficiently infused, remove from heat and gently pour the contents of the pan over the cheese cloth to strain. As the rate of butter flow slows, carefully lift the edges of the cheese cloth from the rim of the bowl to create a ball of processed, buttery weed. Hold the ball against the side of the mixing bowl and gently press out any remaining butter using the mixing spoon.
- Pour the butter from the mixing bowl into the Tupperware container. Cover and refrigerate overnight until the butter firms.
- As the butter cools and solidifies, the oils separate from waste water, which should be discarded before using the butter.
Two Simple Ways to Make Cannabutter
For text instructions scroll down. This video is one of the better tutorials we have come across, so we decided to post it here:
Cannabutter is a butter-based substance that contains THC (or, more specifically, cannabinoids). By heating cannabis and butter, the fat in the butter allows for the extraction of the cannabinoids. For more information, check out The Science of Cooking with Cannabis. There are a number of effective methods for making cannabutter, two of which will be explained here.
Cannabutter Method #1
Crumble (or crush) some cannabis tops, enough to fill a pot or a double boiler roughly 1/3 full. Using a mixture of 1-part butter and 4-parts water, fill the pot until it is about 3/4 full. Bring the mixture to a boil and cook for 30 minutes. Stir frequently.
After 30 minutes, remove debris from the bottom of the pot. Strain with cheesecloth or a fine mesh strainer. Cool at room temperature and then transfer to a refrigerator. The butter will form on the top and, once it has been thoroughly cooled, will harden so it can be removed from the pot. After removing the butter, discard the remaining water.
Cannabutter Method #2
Using a saucepan or a double boiler, melt butter. Sift the marijuana and add it to the melted butter. Allow the mixture to simmer until the butter becomes green in color. Pour the mixture through cheesecloth or a fine mesh strainer and press that saturated cannabis to squeeze out as much butter as possible. Repeat this process if extra potency is required (be sure to use the same butter for best results).
The cannabutter can be effectively frozen if it needs to be stored. It can also be stored in the refrigerator by pouring cold water over the top of the butter (the water keeps oxygen from reaching the butter and also stops the butter from floating to the top).
There are a variety of other methods for making cannabutter, all of which are effective yet somewhat similar to those previously described. Once you’ve gotten used to cooking with cannabis, you will be able to find a technique that works best for you depending on the preparations methods you prefer. For the best results, we recommend using a double boiler, that way you don’t burn the bottom of the pan and ruin your product! For more tips, check out our Cannabis Cooking Do’s and Don’ts.