How to Make CannaButter

CannaButter.  The quintessential gateway to cooking with cannabis.  It’s easy to create, easy to insert into recipes, and allows us to run wild with cannabis-infused dining.  Want to get high eating steak?  We got you.  Want your toast to make your eyes squint a little?  Look no further.  If you can put butter on it (or in it), we can get you lifted with it.

The beauty of the big three cannabis infusions we share (cannabutter, cream, and oil) is they’re all crafted in roughly the same way using the same everyday materials.  We wanted to give you the information you need to follow along with us at home without needing to buy specialized equipment.

What you need:

Stockpot or large saucepan

2 mason jars

Cheesecloth or coffee filter

Oven mitts

Kitchen tongs

A strainer

1 cup of unsalted butter

3.5g of decarbed cannabis

THC molecules love to bind with fat molecules so the type of butter you use isn’t a deal breaker.  Unsalted is best, and the higher the fat content the better.  Most store-brand American butter comes in at about 80% fat, whereas Amish and Eurpoean-style butter (i.e. Kerrygold) is made with 82% fat.

We always need to talk about dosing in our recipes.  There’s a ton of variability so this isn’t an exact science.  An eighth (3.5g) of decarbed flower at 20% potency yields approximately 600mg of THC in the butter after the decarb process and infusion - approximately 15mg per 1-tablespoon serving.

Here’s how we do it:

1. Melt the butter either on the stovetop or the microwave, but do not let it get hot enough to evaporate
2. Fill the mason jar with the decarbed cannabis and the melted butter, close the lid and swirl it around
3. Place the jar in the pot and fill the pot with enough water to cover the jar up to the lid
4. Set the stovetop on medium-high heat to start, reducing it to low-medium before it boils
5. Let the cannacream simmer in the hot water bath for about two hours, adding water as it steams off
6. Approximately halfway through simmering, pull the jar out with the tongs and slightly open the seal (using oven mitts) to relieve built-up pressure
7. After the two hours are over, remove the jar from the water again and let it rest for a few minutes (do not let it solidify)
8. Line the strainer with the cheesecloth or a coffee filter and place it over the second mason jar.  Strain the hot, liquid butter through the filter to remove the plant matter.  Discard the filter and flower remnants.  

That’s all there is to it! Send us your CannaButter creations or tag us on socials, @Stoned_Earth.