Cannabutter, or weed butter, is the magical ingredient that transforms ordinary recipes into extraordinary homemade edibles. Whether you’re dreaming of cannabis-infused brownies, cookies, or even savory dishes, mastering cannabutter is your first step. You don’t need to be a gourmet chef or a cannabis expert to create potent and delicious edibles at home. All it takes is a little patience, some organization, a reliable recipe, and a solid understanding of dosing.
Just like this cannabutter recipe can be the base for sweet treats, the same infusion method can be used to create cannabis-infused chili crisp for a spicy kick to noodles, or even elevated coconut oil perfect for drizzling over kettle corn. This guide will walk you through each step to ensure you make perfect weed butter every time.
Understanding dosage is crucial, especially when consuming edibles. This recipe is designed to yield cannabutter with approximately 30 mg of THC per tablespoon. However, remember that individual tolerances vary greatly, and 10 mg is often considered a standard starting dose for beginners. It’s always best to start low and go slow. Begin by testing ¼ teaspoon of your homemade weed butter and wait up to an hour to gauge the effects. Edibles take longer to kick in compared to inhalation, so be patient. Pay attention to how you feel and adjust your dosage accordingly in future uses. Starting with a small dose is key to a positive and enjoyable experience.
Step 1: Decarboxylating Your Cannabis (Decarboxylation)
The first and most crucial step in making weed butter is decarboxylation, often called “decarbing.” This process involves heating your cannabis flower to activate the cannabinoids. Raw cannabis contains THCA and CBDA, which are non-psychoactive. Decarboxylation converts these into THC and CBD, the active compounds that produce the effects we desire. This activation step is essential for edibles because it allows the cannabinoids to effectively bind to the fats in butter or oil during the infusion process, maximizing the potency of your cannabutter.
For optimal decarboxylation, use whole cannabis flowers broken into medium-sized pieces rather than finely ground cannabis. Ground cannabis can easily become too fine and messy, potentially burning in the oven and making it difficult to strain out later. You’ll want to grind the decarboxylated flower after baking.
What You’ll Need:
- ½ oz cannabis flower
- Parchment paper
- Baking sheet
- Hand grinder or scissors
Instructions:
- Preheat Your Oven: Set your oven temperature to 220°F (105°C). This low temperature is ideal for decarboxylation without burning the cannabis.
- Prepare the Cannabis: Gently break apart the cannabis buds into medium-sized pieces. Spread the cannabis evenly in a single layer on a baking sheet lined with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
- Bake the Cannabis: Place the baking sheet on the center rack of the preheated oven. Baking time varies depending on the quality and freshness of your cannabis:
- 20 minutes: For older or lower-quality cannabis.
- 45 minutes: For well-cured, high-grade cannabis.
- 1 hour or more: For freshly harvested or still slightly moist cannabis.
- Monitor and Stir: Check the cannabis frequently during baking, ideally every 10 minutes. Gently stir the cannabis pieces to ensure even heating and prevent burning.
- Observe the Color Change: As the cannabis decarboxylates, you’ll notice a change in color. It will transition from a vibrant green to a deeper brownish-green. This color change is a visual cue that decarboxylation is occurring.
- Cool and Grind: Remove the baking sheet from the oven and let the decarboxylated cannabis cool completely on the sheet. Once cooled, use a hand grinder, scissors, or even your hands to break it down to a medium-fine consistency, similar to what you’d use for rolling a joint. Avoid grinding it too finely, as this can lead to plant material slipping through cheesecloth during the infusion process, resulting in cloudy butter. You want your cannabutter to be as pure and clean as possible.
Image alt text: Decarboxylated cannabis flower evenly spread on parchment paper on a baking sheet, ready to cool.
Step 2: Stovetop Cannabutter Infusion
The next phase is the infusion process, where the decarboxylated cannabis is combined with butter and gently heated to allow the cannabinoids to infuse into the fat. This step is more time-consuming but requires minimal active effort. A slow and low cooking process, typically around 4 hours, ensures maximum cannabinoid extraction into the butter.
While butter, especially unsalted butter to control the final salt level, and ghee are traditional choices for infusion, you can use virtually any fat. Olive oil, coconut oil, and sesame oil are excellent alternatives, each imparting a slightly different flavor profile to your final product. The infusion method remains consistent regardless of the type of fat you choose.
The longer you simmer the butter and cannabis together, the more potent your cannabutter will become. A four-hour infusion strikes a good balance, yielding a potent cannabutter with a noticeable but not overpowering grassy flavor. If you prefer a milder flavor, you can shorten the infusion time, but be aware that this might slightly reduce potency.
What You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- Decarboxylated cannabis
- Cheesecloth
- Saucepan
- Storage container
Instructions:
- Melt Butter and Water: In a saucepan, combine 1 cup of unsalted butter and 1 cup of water. The water helps regulate the temperature and prevents the butter from burning. Melt the butter over low heat.
- Add Decarboxylated Cannabis: Once the butter is fully melted, add the decarboxylated cannabis to the saucepan.
- Simmer Gently: Maintain a very low simmer. The mixture should barely bubble. High heat can degrade cannabinoids, so low and slow is key.
- Infuse for 4 Hours: Simmer the cannabis and butter mixture for approximately 4 hours, stirring occasionally. Keep the heat as low as possible throughout the infusion process. Monitor the water level and add more if it evaporates too quickly to prevent scorching.
- Strain the Cannabutter: After 4 hours, line a bowl with several layers of cheesecloth. Carefully pour the hot butter mixture through the cheesecloth to strain out the plant material. Squeeze the cheesecloth gently to extract as much infused butter as possible, but avoid pressing too hard, which can release unwanted plant particles into your butter.
Image alt text: Close-up of hands straining infused cannabutter mixture through cheesecloth into a bowl.
- Cool and Solidify: Discard the strained plant material. Pour the strained cannabutter into a heat-safe storage container. Place the container in the refrigerator and let the cannabutter cool and solidify completely, which will take several hours. As it cools, the cannabutter will separate from any remaining water, which will settle at the bottom.
- Remove Excess Water (Optional): Once the cannabutter is solid, you may notice a layer of water at the bottom of the container. This is normal and can be easily removed. You can either carefully pour off the butter, leaving the water behind, or gently lift the solid butter disc from the container and discard the water.
- Store Properly: Store your homemade cannabutter in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage.
Now you have potent, homemade weed butter ready to elevate your favorite recipes! Remember to always dose responsibly and start with a low amount to understand your tolerance. Enjoy experimenting with your cannabutter and creating delicious edibles!
