Weed Butter

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.