How to Make Cannabutter
A Step-By-Step Guide
Cannabis 2.0 rolled out on October 17, 2019. As of this day, the production of cannabis edibles, extracts and topicals are legal in Canada. Licensed Producers are completing the final licensing step in order to sell these products. Consumers will need to be patient for another 60-90 days before any of these new products are available for sale.
In the meantime, let’s get cooking. Quality cannabutter is an essential ingredient for many cannabis-infused edibles, including baked goods and herbal-infused buttery spreads. This step-by-step guide will walk you through the process.
Food for Thought
When shopping for ingredients, seek out high-quality unsalted butter. It’s lower in moisture, so you’ll get more out of each stick.
Cooking Cannabutter is a time-consuming process, so have patience and stay attentive. The slow-simmer method is crucial because it will fully activate the cannabinoids, such as THC and slowly infuse the fat with flavour. Never let the butter boil or burn during this five-hour cooking process. No amount of sugar will undo the harsh taste of burnt butter.
What is Decarboxylation?
Fresh and dried cannabis contains THCA, but this is a non-intoxicating compound. Decarboxylation is the process of heating cannabis to convert the THCA into THC. The decarboxylation process ensures that desirable compounds are released and available when consumed. This process happens whenever you smoke or vape the plant, but when consuming edibles, it is a crucial step for the best results.
How to Decarboxylate Cannabis
Preheat your oven to 240°F.
Break apart any large buds with your hands or a grinder.
Spread the cannabis evenly on a baking sheet with sides.
Place in the oven and bake for 45 minutes. The cannabis should turn a light brown colour
Decarboxylate at a low temperature to preserve the terpenes. These are the aromatic oils in the cannabis that are responsible for the flavour and potentially some medicinal benefits.
- 4 sticks of butter
- 1 ounce of finely ground and decarboxylated cannabis
In a medium saucepan bring 1 litre of water to a boil.
Add butter and allow it to melt completely.
Once the butter has melted, you can add the decarboxylated cannabis. Reduce heat to a very low simmer. As low as you can go. Let the cannabis cook for about 3 hours. Check the water level often. The cannabis should always float about 1 ½ to 2 inches from the bottom of the pan. You can tell it’s ready when the top of the mix turns from a watery consistency to something thick and glossy.
While the Cannabutter is cooking, set up a large bowl for the finished product to be strained, you’ll also need a fine-mesh strainer lined with cheesecloth.
Finished Cannabutter is light green, which also serves as a visual cue that the herb has been melted and cooked appropriately. Strain the Cannabutter over the bowl. Careful not to spill. When the saucepan is empty, pick up the cheesecloth carefully (be prepared to get a little greasy). Squeeze out all of the remaining butter through the cheesecloth, into your bowl.
Allow the Cannabutter to cool at room temperature for about one hour. Place the bowl in the fridge until the butter has solidified. The water will separate, and now the THC and other properties have bound to the butter.
Use a knife to cut around the edge and lift the butter off the water. Place upside down on your cutting board and scrape off any of the cooking liquid.
Bon Appétit! Your cannabutter is ready!
- The stronger the weed, the stronger the Cannabutter. Plan accordingly. Start Low. Go Slow!
- Store in the refrigerator for up to a month, or freezer in an airtight container for about six months.
Want more Cannabis Recipes? Join us for the December 3rd, Hybrid Social.