Classic Cannabutter
Cannabutter is the staple every infused kitchen starts with. Make a batch, label its strength, and you have the base for brownies, cookies, pasta, and more.
By Canabee Kitchen
Photo by Sorin Gheorghita on Unsplash
Ingredients
Makes 24 servings, about 168 mg THC in the whole batch
Instructions
- 1
Decarb first
Decarboxylate your flower before you begin. Skipping this step leaves the butter weak and grassy.
40 min - 2
Simmer
Add butter and water to a saucepan over low heat. Once the butter melts, stir in the ground decarbed flower.
5 min - 3
Infuse low and slow
Keep the mixture at a bare simmer for 2 to 3 hours, never letting it boil. Stir every 20 minutes.
2 hr 45 min - 4
Strain
Pour through a cheesecloth-lined strainer into a heatproof container. Do not squeeze the cloth, which pushes through bitter plant matter.
- 5
Chill and separate
Refrigerate until the butter sets above the water. Lift off the solid butter and discard the water beneath.
Tips from the kitchen
- Label the batch with the date and the flower strength you used so future recipes are easy to dose.
- Potency varies between batches. Start low and go slow the first time you cook with a new batch.
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Read next
The technique and the math behind this recipe.
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