First, you’ll need to melt the butter slowly on low heat. Do this using a double boiler or two pots, as instructed above. Add a little water to your melting butter mixture—a half cup or so—to keep the mixture from ‘burning’ as you cook it with the weed.
Once the butter has melted, you can then add the weed. Refer to the weed butter ratio above if you desire a more potent batch of marijuana butter. Make sure that the weed is finely ground before you begin the recipe.
Stir the weed and melted butter together. Simmer the mixture for about 20-30 minutes, stirring frequently or about every 5 minutes. Don’t forget to stir! After 20-30 minutes, let the mixture sit for five minutes. Then, strain the weed butter through a cheesecloth (or similar tool) into a small bowl. Do NOT attempt to squeeze the cheesecloth yet, as it will be too hot.
Once the mixture and cloth are cool enough to handle, squeeze the cheesecloth to get the remaining weed butter juice into the bowl.
Cover the bowl and refrigerate for several hours, until semi-solid. When it’s semi-solid and has the consistency of regular butter, it’s ready for your use!

What is weed butter?

Weed butter, also called marijuana butter and cannabis butter, is a butter based solution infused with cannabinoids. Weed butter is essentially a mixture of butter and cannabinoids, and not a “real” butter made from raw ingredients. Unlike similar ‘weed’ foods, weed butter is usually used as a condiment, sauce or ingredient, and not eaten by itself. Weed butter can be used with a variety of foods to give them a little cannabis kick, for example drizzled over meat for a sauce or in recipes where butter is used as an ingredient. It is not usually consumed on its own, unless you happen to be someone who enjoys a spoonful of raw butter every now and then.

How can I use weed butter?

Since weed butter is not typically eaten on its own, it is a popular staple among other “weed” recipes, such as pot brownies, pot cookies, pot bread, and even pot donuts. It can technically be used in any recipe that calls for butter! Some also use weed butter as a topping for their popcorn or a spread on their breakfast toast. If you enjoy the taste and the kick, why not even try melted weed butter as a lobster dip? (Hey, you only live once.)
Some weed connoisseurs report that using cannabis butter in recipes which call for 350+ degrees can lessen the effects of the weed, so if you are concerned about losing some potency you may want to stick to using it as a raw spread, or upping your initial potency in the recipe accordingly.

Well, I’d venture to guess that one of the more effective ways would be to heat/dissolve the synthetic cannabinoid in butter, much the same as making weedbutter. Now what dosages, recipies and experiences can this community come up with to answer this canna-question? Will synthetic cannabinoids be used to make the majority of cannabutter edibles in the future? Would synthetic canna-butter even sell well if they carried it at your local medical marijuana dispensary? I have made some chocolates using the cannabinoid barely heated and dissolved in butter. I have yet to fully test them, but will post back with my findings.

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Tetrahydrocannabinol won’t adhere to milk fat molecules.

For making the most potent cannabutter, you should begin by putting all the butter into your crockpot on the high setting for thirty minutes, until a foamy white residue shows up at the top of the crock pot (the milk fat). Scrape off the milk-fat and throw it away.

You may find it necessary have to repeat this clarification process if you didn’t buy high quality butter.

Now that the cannabutter has been clarified, you should add the weed into the pot. A good rule is to only add enough butter to cover the weed completely. Some say 2 sticks to every ounce, but I say one stick per ounce for the most potent weed butter possible.

Let the cannabis butter simmer on a low setting for up to six hours in the crock pot (stirring regularly). After cooking, let cool in refrigerator or freezer. Optionally, you can re-heat, and re-cool several times for more potency.

After the butter has cooled, it is time to strain the weed out of it. A cheesecloth works well for straining the butter from the weed, but you will likely use all manner of household items to separate it. You just heat the bud butter until it’s liquid, so that it can pass more easily through the cheesecloth, but remember – if you are squeezing it with your hands, you can’t heat it too much.

*Don’t forget – you can always re-use the weed you have separated to make more butter. I like to err on the side of under extraction rather than destroying thc, so I usually save my leftover weed to cook again.

The weed butter made with this recipe is going to be more potent, because the Tetrahydrocannabinol is being dissolved into the clarified butter, but the milkfat isn’t taking up any extra space or adding extra calories. The clarification process used to make this cannabutter gives the finished products a much better life on the shelf because it lacks the milkfat.

Have your tools ready, and in a couple days you will have some weed butter that is worth your while.

Marijuana Butter Recipe

1 pound of Butter / 100 Grams Dried Weed Leaf or finely ground up buds

- Add Marijuana Leaves/Bud to the pot.
- Crush and break the marijuana leaves/use a Coffee Grinder or get your fingers sticky.
- Add 7-10 cups of water
- Heat almost to boiling for 25-35 minutes while stirring continuously.
- Add the unsalted butter.
- Melt it completely.
- Lower heat to low medium
- Add sea salt for taste
- Simmer for 2 hours while stirring every 3 minutes
- Strain the butter from the weed using weed butter making tools
- The leftover weed still has butter in it, and can be used for a less-gourmet batch of crunch brownies.
- Let the extracted butter sit in the fridge or freezer.
- After several hours, remove it and separate the butter from the water.
- Keep your weed butter refrigerated and enjoy this highly potent recipie for weed butter.

In addition to the article on weed butter ratios we are waiting on from da5id, I will be making a write up on my upcoming experience of making vaped weed into weed butter by cooking with half butter half water. I just bought a quarter pound of vaped weed from my local San Diego Marijuana dispensary, “We The People”

I got it for a great price, and am planning on cooking the whole thing in butter and water, with more water than usual, so that there will be less weed butter in the resulting product, and hopefully be a more potent weed butter product.

Please leave a comment with any recipes you would like us to try and post a write up about.

“Though butter is an obvious choice for serving at the table and for baking, it cannot be used on the stove for most sauteing or frying. This is because it is composed of about 80 percent pure butterfat, 18 percent water and 2 percent protein solids, and above 250 degrees F (120 degrees C) the solids begin to burn. Ghee is the better choice, for it is free of the solids. French clarified butter (which comes closer than butter to being an acceptable sauteing or frying medium) is made by melting unsalted butter and separating the clear yellow butterfat from the milky protein solids. Ghee is made by further simmering the melted butter until the protein solids harden and darken slightly. All the water evaporates, and the concentrated golden butterfat is carefully strained. Not only does the flavor intensify by this method, but the smoking point rises the nearly 375 degrees F (190 degrees C), at which frying and sauteing are fully possible.

Just as flavored butters lend character to the table, ghee is often simmered with curry leaves, fresh ginger root, turmeric, peppercorns or green chilis to add suggested flavors. … A six-month supply of homemade ghee takes very little effort and only a short time to make. For little more than the few minutes it takes to strain and bottle the ghee and label the containers, you can have a pure, golden green oil that will keep for up to two mnonths in a cool kitchen larder, up to four months if refrigerated, and six months or more when frozen.

 

–Yamuna Devi “Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking”

Cannabis contains hundreds of related compounds referred to as “cannabinoids,” in 1970 tetrahydrocannabinol (THC) was identified as the only significantly psychoactive compound. In the live plant, cannabinoids are believed to be present in their carboxylated acid forms, which are not psychoactive. The heat present while smoking cannabis decarboxylates the THC, making it biologically active.

A common misconception is that fat must be added for the THC to be orally active, when in fact it is the process of cooking the material which makes it effective. THC is fat soluble, this is why it is usually prepared for cooking in butter or oil, as it remains dissolved in the oil afterwards. The butter or oil should be stored in a sealed container in a cool, dark environment—heat and light will cause it to lose potency very quickly. Under proper conditions, it can be stored for several months without degradation. Freezing the butter is recommended for long-term storage.