April 19, 2014

Marijuana Butter

Making Cannabutter

Cannabutter Method #1

Crumble (or crush) some cannabis tops, enough to fill a boiling pot 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. 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, 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 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.

Bud Butter

Cooking with weed offers an alternative to inhaling marijuana smoke to get high. By using “Bud Butter” in your recipes you can consume the marijuana in a tasty way.

Here’s one recipe for Bud Butter:

Ingredients
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana

Method
Melt the butter in a sauce pan until it’s simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana.
Chill until solid.

Pot Butter

Directions:
1)
Using a double boiler or two pots, melt the butter on low heat. When using two pots, fill the larger (bottom) pot with water and the top pot with butter.

2) Once the butter has melted, add the weed.  The amount of weed will determine the potency.  For example, a “light” batch may use 3/4 of an ounce of weed to 5 sticks of butter.

3) Simmer for 20-30 minutes stirring every 5 minutes.

4) Let sit for 5 minutes then strain the pot butter (using cheesecloth) into a small bowl.

5) Once cool enough to handle, pick up the cheesecloth  and squeeze out the juice.

6) Cover and refrigerate pot butter until semi-solid.

Marijuana butter

The most convenient way to use and store marijuana for cooking is to make marijuana butter, which can be cut into pieces and Ziploc bagged for freezing and later used in cooking of all kinds. Here is the basic recipe:

1 lb. of butter (not margarine)

1/2 ounce of marijuana BUD flour
(or 1 ounce of shake flour or 2 ounces of leaf flour)

Dry marijuana, leaf or shake can be floured by using a coffee grinder, pepper grinder or blender. Place powdered marijuana and butter in crock-pot. It is convenient to cook 3 or 4 pounds of butter at one time in a standard size crock pot. However, for smaller amounts, small crock pots are available for cooking only one pound of butter, or less.

Heat butter and marijuana flour together in the crock pot on the lowest setting for 24 hours.

When cool enough to handle, pour through the double layer of cheesecloth lined strainer into the large bowl. Twist pulp in the double layer of cheesecloth to get out all the liquid butter you can. Pour into ceramic or glass dish for cooling. Refrigerate to quicken cooling. When cool cut into large pieces, place green butter in large Ziploc bag for freezing.




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