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.

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.

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.

Many people have been asking if they can make weed butter with one eighth of weed. I say yes. You can. But only use enough butter to barely cover it. That way, if you feel like somehow you didn’t get all the THC out of your weed into the butter, then you can always re-cook it in more butter.

Lots of people have also been asking about leaving weed inside of cannabutter! That is totally ok if you do not mind crunchy or chewy baked goods. I have eaten the goop myself. Just a heaping spoonful of weed soaked in butter. I got super high!

We are working on weed butter ratio charts so that you will have a more exact guide to potencies. We are going to do some scientific tests of the best time/temp to cook at for maximum cannabutter potency. Check back for these cannabutter chemistry guides!

Check back for the recipes, measurements, and potencies, of weed butter to use for the best results. Lots and lots of good blog posts about weed butter are coming soon. With our weed butter recipes your weed butter treats will be the best on the block (if you use the correct proportion of butter to marijuana)!

Our weed butter results in a awesome, amazing, useless couch potato high which is only achieved with high pot butter potency. Then, you can make some brownies with the leftover weed that is still soaked with butter. Give those non-gourmet, crunchy ones to your friends that don’t bring money.

A lot of people are asking how long to cook weed butter. I always have had good results with cooking for twenty minutes to one hour. Many people say you should cook it for a day or more! I do not know for sure the MOST effective way to cook weed butter, but I do know that my way is VERY EFFECTIVE.
If you use the right amount of ganja to butter ratio, and you cook for however long, your weed butter will be potent and green. How green? It depends on the weed’s clorophyl content, how long you cook it, and the ratio of butter to weed.

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!

“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”

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.

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.