Top 3 cannabutter recipes
There are many benefits to making your very own cannabutter at home. Not only can you be 100% sure of the ingredients but it’s really easy! Cannabutter is also one of the most versatile and healthy ways to ingest THC and CBD. No smoke or harmful chemicals and all the benefits. Cannabutter is used as the base of most edibles. From brownies and cookies to sauces and spreads. When stored properly it can be made well in advance and be ready on hand to add to just about anything. Given the numerous ways that can be found to make cannabutter, this list will focus on the top three. For those who require a vegan-friendly substitute, you can use coconut butter or oil in lieu of regular butter or oil.
#1 The Crockpot Recipe
No stove? No problem! Most folks have a crockpot, and if you don’t, you can usually find one at your local Walmart for around $20. For this recipe you will need:
- Elastic or twine
- Large Funnel
- Heat resistant container
- 1 oz. of dried bud
- 3 drops of vanilla extract
- 1 lb of unsalted butter
Step 1- Turn your crockpot on and set to the highest setting.
Step 2- Put vanilla extract and butter into the crockpot. Wait approx 5 mins for the butter to fully melt.
Step 3- Grind and add your bud.
Step 4- Cover and leave for 8 hours. There is no mixing required.
Step 5- Once 8 hours has passed, turn off the crockpot. Allow to cool until the pot feels a safe enough temperature to handle.
Step 6- Use an elastic to secure the cheesecloth over the open mouth of the funnel. Then you can slowly strain the mixture into your heat resistant container. You want to remove all residual plant matter. (I use heat-safe glass jars so that my funnel rests on the mouth of the jar to make this step easier.)
Step 7- Cover container and refrigerate for 8 hours.
Finally, the last step is to enjoy your butter!
#2 The stove-top recipe
This recipe is done using just one pot, and requires no straining! To try this one, you will need:
- 1 medium sized pot
- Thermometer (not necessary but helpful)
- 1 pound of butter (unsalted)
- 1 ounce of dried bud
- Water (enough to fill your pot approx ¾ of the way
Step 1- Fill your pot ¾ of the way with water and place it on the stove. Bring it to a rolling boil.
Step 2- Grind your bud. Add it and your butter to the pot.
Step 3- Continue to boil for 90 minutes. The ideal temperature for this is around 210 degrees. If you don't have a thermometer, try to maintain a consistent temperature, and do not allow it to boil over.
Step 4- Once 90 minutes is up turn off the stove and remove your pot from the burner. Let cool to room temperature.
Step 5- Cover pot and refrigerate for eight hours.
Step 6- Remove from fridge. Carefully separate the edges of the solidified layer from the pot with a knife (or something equivalent) before removing the butter with a spatula.
Step 7- Place in sealed container and refrigerate.
That’s it! What you have when you are done is cannabutter that is ready to be used in all your favorite recipes!
#3 Oven Baked
- Oven-safe bowl
- Heat Resistant Container
- Elastic or twine
- ½ cup of butter, oil or ghee (You can use any of these as a base for this recipe)
- ½ oz of bud (this amount is optional and can be raised or lowered according to preference)
Step 1 - Preheat oven to 250 degrees Fahrenheit. It will need to stay set at this temperature for the remainder of this recipe.
Step 2 - Grind your bud. Remove all stems and pour into an oven-safe bowl.
Step 3 - Once the oven is preheated to 250 degrees F bake the bud in the oven-safe bowl for 25mins. This step converts THC A (acid) into THC so that it ’s hallucinogenic effects are maximized.
Step 4 - Remove bowl from oven and carefully pour in ¼ cup of the butter, oil or gee (whatever you have chosen to use). Stir.
Step 5 - Return mixture to oven and bake for another 45 mins. Thisis the first stage of extraction.
Step 6 - After 45 minutes have passed, remove the bowl from the oven and allow it to cool enough to handle safely.
Step 7 - Fasten your cheesecloth to a heat safe container with elastic or twine. (A fine mesh metal strainer can make this step easier but is not necessary.) Strain the mixture slowly through the cheesecloth ensuring to remove all plant matter from the mixture. Set aside heat safe container of oil to cool.
Step 8 - Place plant matter left in the cheesecloth back into the oven-safe bowl and pour the remaining ¼ oil over it. Stir.
Step 9 - Put the bowl back into the oven for another 45 minutes.
Step 10 - Strain second batch of mixture using cheesecloth.
Now your second batch will not be as strong as the first. You can choose to mix the first batch with the second batch. Or you can put the second batch in a separate heat safe container and use it for when you want a less powerful option. Once finished, refrigerate eight hours or until solid before using.