Cannabutter is a primary ingredient in many cannabis-infused recipes. Known as an ‘extraction’ because the THC – the psychoactive part of cannabis that gets you high – is extracted from the cannabis and infused with the butter. The butter from a normal recipe is then substituted with cannabutter.
When you’re making cannabutter, the key thing to remember is “low and slow”. Infusing the butter over low heat for several hours, never letting it boil, allows for full activation of the THC without scorching the herb.
Important: We highly recommend you decarboxylate your cannabis before you cook with it. The ‘decarbing’ process ensures your cannabis is best prepared for cooking.
You can use any kind of unsalted butter you like, though we find that using high-quality butter provides a better taste. High-quality butter has less water, so you will get a higher yield. Your finished butter will have a green tinge to it because of the cannabis.
If you are new to cooking with cannabis, and you’re not sure how much cannabis to use or don’t understand the process, be sure to read our cooking with cannabis guidelines to ensure you know the basics before you get started.
- Large saucepan / pot
- Large glass bowl
- Strainer/Sieve to fit over glass bowl
- Cheese cloth
- Plastic wrap or airtight container
If you’re having friends over and want to make special brownies, spacecakes, or similar, this quick and easy recipe is what you need. See the recipe here
If you are medicating with cannabis or looking to make top quality cannabutter, then the long-simmer recipe is highly recommended.
As long as you use plastic wrap or an airtight container, your cannabutter will keep in the fridge for several weeks and in the freezer for up to six months.