Laurie + MJ: 7 Steps to Making the Perfect Canna-butter | Marijuana

Laurie + MJ: 7 Steps to Making the Perfect Canna-butter

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Canna-butter or oil are only as good as the cannabis you make it with. Some people like to make a mild butter and use it to spread on their toast, or add a teaspoon (about 4.93 milliliters) or two to a smoothie or bowl.

If you go the smoothie route, be sure to freeze the fruit before adding — there’s no need for ice, so there’s no watered-down smoothie sadness. Some folks prefer to make a seriously potent infused butter and add it to a recipe, perhaps at ¼ teaspoon (about 1.23 mL) increments.

But seriously, the stronger the weed the stronger the butter, so plan accordingly.  Going overboard is not fun. At Laurie and MaryJane, our motto is, “don’t fear the edible.” Lab-tested cannabis allows for perfect experiences every time. You need to find your dose, and we will help you do that. Stay tuned.

For now, follow these directions and you will make the best butter your weed will allow.

Making Canna-Butter

Be sure to decarb the cannabis before making the butter. That means that you need to bake the cannabis on a cookie sheet, in a single layer, for 40 minutes at 240 degrees.

Ingredients

  • 4 sticks butter*
  • 1 ounce cannabis flower or shake, ground and decarboxylated

*This recipe uses 4 sticks of butter for every ounce (28.35 grams) of marijuana, or a ratio of 1 stick of butter (4 fluid ounces, or 1.25 mL) to 0.25 ounces (7.09 g) of marijuana. So, if you’re using a half-ounce of weed that’s about 2 sticks of butter.

Materials

  • Medium saucepan
  • Heatproof glass bowl
  • Fine-mesh strainer
  • Cheesecloth
  • Twine (optional)

Directions

  1. In a medium saucepan, bring water to a boil. You can vary the amounts, but be sure that the marijuana is always floating 2 inches, or about 5 centimeters, from the bottom of the pan.
  2. Add the butter. After the butter has melted, add the marijuana. Once the cannabis is added, the heat should be turned down, very low, to barely a simmer. Cook for three hours.
  3. Set up a bowl to hold the finished product. There are a couple of ways to strain the mixture. For one, you can use a deep heatproof glass bowl with a fine-mesh strainer lined with cheesecloth. Or, you can also tie a double layer of cheesecloth around a large heatproof bowl with twine, making it taut across the top. Strain the marijuana butter over the bowl, carefully avoiding spillage.
  4. When the saucepan is empty, carefully undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.
  5. Allow the canna-butter to cool at room temperature for about one hour. Place in the fridge until the butter has solidified and separated from the water. The THC and other properties have attached to the butter, and you are just about there.
  6. Run a knife around the edge and lift the butter off the water.
  7. Place upside down on your work surface and scrape off any of the plant matter and milk solids. Your canna-butter is ready to use. Store in the refrigerator or freezer in an airtight container.

About Author

Laurie Wolf is a leader in the edible community and an award-winning culinary entrepreneur. She recently published four cannabis cookbooks in addition to developing recipes for publications such as The Cannabist, Cannabis Now, Dope Magazine, Culture, Oregon Leaf, High Times, The Oregonian, and soon, the San Francisco Chronicle. From soup to nuts, Laurie delivers a wide range of cannabis-infused recipe options, as well as detailing techniques for at-home infusions.

9 Comments

  1. The butter doesn’t separate from “the water;” the caramelized butter solids separate from the butter fat. The “water“ that you’re referring to is called clarified butter, or ghee, and is very popular in Indian cuisine.

    • Jessica, you missed the part about putting the mixture in the fridge. This would solidify all of the butter, separating it from the water.

      If you are getting “carmalized chunks” you have heated the butter too high.

  2. Why does it need to be decarboxilated first? After three hours in boiling water, surely the weed is fully decarboxilated.

    • It doesn’t. I don’t know why a site that calls itself weedmaps has such bad advice. You also need to simmer all the water out of the finished product, or in about 2 weeks you’ll have blue veins of mold running through the whole batch.

  3. The explanation of how much butter and marijuana is confusing. “Sticks” of butter are only used in USA. Fluid ounces and millilitres are liquid measurement. Ounces and grams are measures of WEIGHT. As the marijuana and butter are both solids at normal room temperature it would be less confusing and ensure a better end result of the quantities were measured by the same standard. Actually the metric system is far more precise than the antiquated “Imperial” system. X grams of butter for X grams of weed….SIMPLE. Thanks for the article.

    • Glenn, a stick of butter is 1/2c US, or 4 oz, which is 118.29 milliliters. Our measurements may be antiquated, but they work for us 😊

    • Just like I wouldn’t go to a UK website and expect recipes in imperial weights and measures, don’t be an idiot and come to a US website expecting metric measurements. If you’re too stupid to convert them yourself, you’re too stupid to be using an oven range.

  4. Buy a heat resistant silicone oven mitt, and use that to squeeze all the butter out of the cheese cloth, otherwise you’re going to lose about half of it. And if you don’t simmer the finished product to get the remaining water out of the butter, you’ll end up with blue mold veins in it, and ruin the whole batch. It also decarboxilates too, so no need to “roast” the weed in the over. Why no one edits these idiotic recipes before they’re published is beyond me.

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