Monday, March 28, 2011
Basic Cannabutter Recipe
-a big saucepan
-a wooden spoon
-1lb (500grams) of unsalted fat butter
-1 ounce of weed (approx 25-30grams)
-some plastic lid closed containers
-Put water into the pan (make sure the weed will float a few inches above the bottom of the pan), bring to boiling point.
-When the water starts boiling, add the butter and stir until it becomes homogeneous, bring down the fire to minimum power making sure to stir continuously so that the butter won't burn.
-Grind the weed and add it into the pan on top of the melted butter. Stir easily until homogeneous and let it simmer until the water on top becomes thick and glossy (this should take about 3 hours at low heat). I always recommend to let the mix stir for as long as possible. If using a double layer Slow cooker pan you could even let it simmer for 20-24 hours (never more than 24 hour, because the THC will loose it's properties and the butter might become bitter)
-Once the mix thick and glossy, turn off the heat and let it sit for a few minutes. You'll need to strain the weed from the rest of the composition.
-Put a piece of cheesecloth folded in two or a strainer on top of the plastic bowl and slowly poor the composition into the bowl. When done, make sure to squeeze really well the cheesecloth so all the THC will reach into your butter bowl.
-Now carefully put the lid on the bowl and place it into the freezer for a few hours.(the water will lay on the bottom of the bowl, while the butter should remain on top). Make sure to check if the butter is solid before removing it from the plastic bowl.
Now the butter is ready for use! Enjoy!
In order to never loose his properties or potency KEEP THE STORED BUTTER FROZEN !