How to make marijuana butter
- 1 part shake or ground medical cannabis
- 5 parts butter or margarine (bigger amounts of marijuana/cannabis and butter make it simpler to make and more difficult to mess up but keep the ratio the exact same)
- cooking/stock pot big enough for the amount you are cooking
- cheesecloth for straining
- thick rubber bands
- empty plastic containers with covers (ice-cream pails or large Tupperware work best)
- ladle or coffee mug
- rubber gloves or oven mitts
It’s always best to use the very best marijuana/cannabis you can get. The more potent the medical marijuana, the more potent the butter.
Action 1: Put your 5 parts of butter/margarine into the pot.
Step 2: Put in your bag of EXTREMELY dry shake (sort out any stalks as required)
Action 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove component to med heat, leaving a minor fracture open on the cover for steam to get away. When the mix comes to a boil, turn the heat to low and simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon periodically.
Action 6: Take it off the aspect and let it cool for a while. (Note: you just wish to cool it as much as you’ll have to have the ability to manage it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and expanded your plastic containers. Put the cloth pieces over each container and protect it with the elastic bands. (I usually double up each little bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and dig some of the green mix onto the cloth. Keep putting till you get close (about 6 ″) to the top of the container. Take the cheesecloth off and squeeze into the container as tough as you can to get the many butter out of the mix.
Repeat into all containers until all your green stew is out of the stock pot and squeezed into the containers. * Note: many of the butter is saturated into the leaves and that’s the part you want to make sure gets absolutely squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface area in your freezer.
Step 10: After about 5 hours, the butter will solidify and a few of the water will turn to ice. Take each container one by one over to the sink, remove the cover, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice simply needs to be scraped far from the main butter block. You should be entrusted to a smooth, round piece of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can share it with your buddies.
You can use this marijuana butter simply as you would regular butter in any baking recipe to create amazing weed edibles. Simply replace the butter your dish calls for with your marijuana butter.
Enjoy your cannabis butter culinary!