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!

Weed butter can be made with fairly simple equipment and skill. However, it is recommend you are familiar with working in the kitchen before attempting this recipe, and that you follow basic kitchen safety procedures should anything go not as planned. Naturally, your kitchen will smell like weed (and butter) after you cook this, so make sure you know how to air out the kitchen to get rid of the smell.
You’ll need the following ingredients and equipment:
A double boiler or two pots (If you are using two pots to make your cannabis butter, fill the larger, bottom pot with water and use the top pot to melt the butter)
Cheesecloth (or other extremely fine strainer—DON’T use a regular pasta strainer, you need something very fine)
Butter (Sticks are easiest when working with ratios, but you can also use cups from a tub of butter)
Water (For the double boiler and butter/weed mixture)
Weed or other cannabinoids
A note regarding the weed butter ratio: The amount of weed (or other cannabinoids) and butter that you need depends on how potent you want the weed butter. A general ratio to go by is this – a “light,” or lightly potent batch of weed butter requires 3/4 of an ounce of weed to 5 sticks of butter. Use this weed butter ratio if you want to make weed butter that is more potent, and remember to add sticks of butter as you add more weed, or the butter will be overpowered by the cannabis and taste very unpleasant.

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.

We just cooked up 90 grams of some humboldt chronic into four sticks of butter. We melted the butter inside a pot inside a pot with water in it. To the butter we added 90 grams of almost powdered weed. Then we cooked it for 45- minutes to an hour. The resulting weed butter was separated from the weed using a metal strainer. It is important that you remove the weed from the butter if you plan to cook gourmet meals with weed butter. Cooking with weed butter can be a rewarding experience if you do it right. If you make mistakes and don’t follow our cannabutter recipes when cooking your weed butter, you may be very disappointed with the weed butter potency!

So far with this weed butter, we have made buttered beer and marijuana butter mac-n-cheese. We have also just eaten the weed butter by itself! I would rather swallow a few chunks of weed butter and then eat a brownie, than bake weed butter brownies with my weed butter. Please feel free to share your weed butter experiences, your pot butter recipes, marijuana butter insights and cannabutter questions in the weed butter comments field. Thank you from all the staff here at WeedButter.com and we wish you a successful baking experience with your pot brownies or other marijuana butter pastries!

Want to know what ratio of weed to butter you should use for making the max potency weed butter? WeedButter.com will be releasing a weed butter ratio chart, for use in selecting the proper amount of weed to use when making weed butter. The weed butter ratio is very important. You do not want to end up with a ratio that results in impotent weed butter.  Stay tuned for updates and news about cooking weed butter! We will also be posting a weed butter ratio chart so you can see what ratio of butter to weed will be best for you.

“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”

Pot butter recipie

1) Double boil the butter

2) Add enough marijuana so the butter barely covers it.

3) Cook for 15-25 minutes on a very low flame, stirring every minute.

4) Strain the weed from the butter using cheesecloth or special tools.

5) Use the butter to bake your weed brownies or other 420 treats.

Tip: The leftover weed still has butter in it. Try baking another less-gourmet batch of “crunchy” brownies.