Ever since the legalization of cannabis, interest, and curiosity around cannabis have significantly increased. One survey found that since legalization,17% of Canadians or 6 million people are considering trying cannabis for the first time since legalization.
As the stigma associated with cannabis use quickly dissipates, an everyday consumer is discovering not only the benefits of cannabis but that there are different ways for it to be consumed. Gone are the days when smoking was the only way to ingest.
Edibles are an easy way to consume marijuana and you can make them easily from the comfort of your own home. Cannabis butter or cannabutter is the primary ingredient in any edible. It can be time-intensive, but cannabutter is surprisingly easy to make. Here is a step-by-step recipe of how to make cannabis butter for home use.
First, make sure you have a heat resistant bowl and cheesecloth, then gather your ingredients. The ingredient list is rather simple.
- 1 cup of salted butter
- ½ ounce of cannabis
- 1 cup of water
Of course, you can increase the amount of you make, but ensure that you always keep the same ratio when making the cannabutter. One tip: use salted butter as it boils at a higher smoke point.
Before you begin, it helps to start with quality ingredients. Make sure you know what you’re buying when it comes to cannabis. You can stop by Starbuds, a major cannabis retailer in many places where cannabis is currently legal, and find out everything there is to know about cannabis before you make your purchase, including the strain and THC or CBD content.
In order to get the most out of your cannabis-infused butter, you need to go through the process of decarboxylation. This is the process that occurs when you apply heat to cannabis to fully activate the THC. Heat your oven to 220 degrees Fahrenheit (or 105 degrees Celsius) and place the cannabis in a single layer on a baking sheet. Heat for 25 minutes, turning the cannabis a couple of times to ensure even heating. The final product will be dry and crumbly marijuana, which is easy to add to the butter.
In a large saucepan, add 1 cup of water and 1 cup of butter and bring to a boil. Once melted, let the butter simmer. If needed, add more water slowly to regulate the temperature and prevent the butter from burning.
Once the butter is completely melted and simmering, add the cannabis. Turn the temperature down very low and simmer lightly.
The following part is very time sensitive. Cook on very low heat for about three hours. It is important to keep an eye on the butter during this step by stirring often, as you want to make sure it does not stick to the bottom of the pan. Eventually, the watery mixture will become a glossy, thick texture.
Place a double layer of cheesecloth over a heat resistant bowl or container of some kind. Take the cannabutter that has been simmering for up to three hours — ensuring it’s now a thick, glossy texture — and pour over the cheesecloth so that it strains into the container.
The butter now needs to cool for about an hour. Place in the fridge until the butter has separated and risen. The final product should be a top layer of solidified butter and a bottom layer of excessive cooking water. Simply cut off the top layer and it’s ready to use!
Use this recipe at home and enjoy responsibly.