Recipes

Cannabutter

You’ll  need ¼ ounce cannabis flower, 10½ tablespoons high-quality butter, distilled water, a French press, tea strainer and a deep pan or pot. Yield: 8 tablespoons, about 34 mg THC per 1 tablespoon based on a 15 percent THC strain.

  1. Clean and soak. Fill a French press with distilled water and add the cannabis. Soak for 24 hours.
  2. Plunge. Depress the plunger to separate weed from water.
  3. Rinse. Add distilled water to the drained weed, stir and strain into a large tea infuser.
  4. Blanch. Place the cannabis-filled tea strainer in simmering water for 5 minutes.
  5. Cool. Place cannabis into cold water and squeeze out excess water.
  6. Sort and dry. Remove any debris and break up larger pieces. Dry on a sheet tray overnight.
  7. Decarboxylate. Place sheet tray of cannabis into a preheated 300 F oven for 20 minutes.
  8. Cool and cover. Allow cannabis to cool under a sheet of foil so residual oils can settle.
  9. Simmer. Add cannabis and butter to the French press, lower the plunger to butter level and place in a pot filled with enough water to meet that line. Gently simmer for 3 hours.
  10. Strain. Press plunger to separate butter from cannabis.
  11. Use or store. Pour into a rectangular mold or store in a jar and keep refrigerated. Use within
    a month.

Recipe by Jeff Danzer

Watch The 420 Chef make his trademark “light tasting” cannabutter here.

 

 

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