First of all, what is Cannabutter?

The name says it all with this one as it is the combination of cannabis and butter.

Technically, the production of cannabutter is a cannabis extraction method where the plant’s cannabinoids, terpenes, and flavonoids are pulled from the plant and infused into the butter fats.

Cannabutter

Cannabutter stored in the fridge

What Are The Benefits of Cannabutter?

  • Whole-Plant Medicine Without Lung Damage – for those that cannot smoke or choose not to edibles allow you a method to still enjoy the many benefits of cannabis.
  • Easy to Do – most of you will have the ingredients and cooking materials you will need already in your kitchen cabinets.
  • Easy to Dose – you can easily alter the amount of flower or strain used. 

How To Use Cannabutter?

Cannabutter can be used to make a nearly endless list of cannabis-infused edible recipes, like:

  • Cookies
  • Cakes
  • Brownies
  • Chocolates
  • Muffins
  • Banana bread
  • Macaroni and cheese
  • Pasta sauces

Cannabutter can be incorporated easily into any recipe that calls for traditional butter, allowing you to add the ingredient into foods that align with your personal preferences and dietary needs.

How To Make Cannabutter

  • Ingredients
    2 sticks of butter
    Half an ounce of cannabis
    OR
    1 lb. butter (4 sticks)
    Ounce of cannabis
  • Materials Required
    Strainer or cheesecloth
    Grinder
    Slow cooker (for decarbing and slow cooking)
    Water

    Items needed to make cannabutter

    Materials needed to make cannabutter

  • How To
    Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
    Add the melt butter to a slow cooker.
    Add 2 cups of hot water.
    Turn the heat to the low setting and add the ground herb. Cover the cooker. The infusion is finished when the top layer changes from watery to glossy and thick, 8 to 24 hours (the length of cooking time depends partially on the herb that you’re using; know that cooking for a longer time won’t hurt the butter, just in case you need to leave the slow cooker on overnight or while you’re at work).
    Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter is filtered, about 5 minutes.
    Wrap the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the liquid (discard the solids).
    Cover the bowl tightly, and refrigerate the strained butter for at least 3 hours or overnight.
    The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Pat the solid butter block with a paper towel, then wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.

Want to learn even more about cannabutter? Please schedule a FREE one on one consultation with one of our cannasultants here online or you can call us directly at (248) 266-0790. Please also watch our weekly Potcast with your cannabis experts, Earl and Jen, every Thursday at 4pm EST on  FacebookInstagram or our G3 YouTube channel. This week they will demonstrate how to make cannabutter in a slow cooker!

For your convenience please see the printable recipe here.