Cooking with cannabis typically involves (surprise!) cannabutter, or cannabis-infused butter. Whether you’re making a cheesy pasta dish for an elevated carb-feast, or a delectably potent dessert, cannabutter is a pretty key element. If you’re a cannabis cooking novice, making your own cannabutter can seem intimidating at first. But as with any sort of culinary endeavor, all you need is practice, patience, room to experiment, and some important pointers to keep in mind (mostly having to do with decarboxylating and dosing).
Ahead are 5 savvy tips to remember the next time you whip up your own cannabutter, plus a simple recipe to get things rolling. Soon enough, you’ll be able to master the art of cooking with weed, and in no time, you’ll be able to host your own cannabis dinner party.
Tips for Making the Perfect Cannabutter
Don’t forget to decarb
Decarboxylating your flower prior to making the butter is an important step, as it allows the cannabinoids to be activated, and the THCA to be converted into THC. Make sure to cook it at a low temperature (we recommend 225° F) for about 30 to 35 minutes. If the temperature is too high, you risk compromising your cannabinoids and terpenes. So, make sure to take your sweet time cooking your weed.
Watch your grind
After you decarboxylate your flower, it’s time to grind. However, grinding too finely can result in an unpleasant, plant-like taste due to the presence of chlorophyll (this will also cause the butter to turn green). Make sure to use a hand grinder, so you can grind the cannabis coarsely without turning it into a powder.
Recycling your ABV
There are ways of how to make cannabis butter without having to use brand-new flower. If you grow your own, you’ll be able to save your stems and trim for cannabutter; if you prefer vape, you can use ABV, aka Already Been Vaped flower. It’s all about sustainability, right? Unlike flower that has been torched during smoking, ABV flower still has a lot of the cannabinoids and terpenes left in it. Plus, it’s already cooked, so you’ll be saving time by not having to decarboxylate.
Test the potency
You can try and predict dosing, but unless you are an edibles professional, it can be difficult to ensure proper dosage each time. The best way to test proper potency is to sample the finished product yourself ahead of time. Make sure to go low and slow—measure out a ½ teaspoon of the finished butter and eat it, observing how you feel after an hour. If you acheive the desired effect, then you’re good to go. Otherwise, try eating a little more or measuring out another dose.
Customize your butter
Don’t be afraid to experiment with flavor. Use the below recipe as a starting point, but feel free to add spices and seasonings as you please. A half teaspoon of truffle salt can bring a more sophisticated and rich flavor. Or better yet, try adding a teaspoon of garlic powder, Italian seasoning, grated parmesan and chopped parsley into the mix. Are you drooling, too? Warning: While it may taste amazing smeared on a hot biscuit, don’t forget that this is special butter, so don’t go overboard.
How To Make Cannabutter
1 lb. or four sticks of salted butter
1 cup (7-10 grams) of decarboxylated ground cannabis
In a medium-sized saucepan, combine the butter and 2 cups water in a medium saucepan over medium heat.
When the butter starts melting, add the cannabis. Adjust flame so it is very low. Let mixture cook for two to three hours, stirring every once in a while. Do not let mixture come to a boil.
Strain mixture through cheesecloth or mesh strainer over a bowl.
Let cool to room temperature. Cover, then refrigerate for three hours or until butter is solid. Using a butterknife, lift out butter and discard any water in the bowl. Wrap and store in an airtight container in the refrigerator.