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Ingredients
- 1 1/2 cup Water
- 1/2 ounce Decarboxylated cannabis
- 8 ounces Clarified butter
- medium Saucepan
- wooden Spoon
- Thermometer
- cheesecloth and/or metal strainer (optional)
Ingredients
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Instructions
- In the medium saucepan, add water and bring it to a boil. The amounts can vary, but one and a half cup is okay.
- When the water starts to boil, place the butter in the saucepan and wait for it to melt completely. When you go out for shopping, seek out the high-quality unsalted butter to ensure you coax more out of it.
- After the butter has melted, add the decarboxylated marijuana and turn the heat down to very low. Mix well with a wooden spoon and cover the mixture with a lid.
- Let the mixture cook for around four hours while you stir every half an hour to ensure your butter is not burning. Cooking weed butter through the simmer method over slow and low heat is vital to ensure full activation of THC and slowly infusion of the butter with flavor and the feel-good properties of the herb. You can use the thermometer to check that the temperature does not exceed180°. Never let your butter to burn or boil; otherwise, you will need to start all over again. You can tell it is well cooked when the top of the mix turns from watery to thick and glossy.
- As the weed butter is cooking, you should set up the bowl to put the finished product. Straining can be done in several ways. You can tie a double cheesecloth layer around a large heatproof bowl with twine for it to taut across. You can also use a heatproof bowl with fine mesh strainer lined with cheesecloth.
- Strain the weed butter over the bowl while being careful to avoid spilling. When the saucepan is empty, remove the twine, pick the cheesecloth from all the sides and strain out all the remaining butter.
- Leave the weed butter to cool at room temperature for an hour. Place it in the fridge for the butter to solidify and separate from water. Now you are just about there. The THC and other useful marijuana properties have attached to the butter.
- Run a knife on around the edge and remove the butter from the water. Place it upside down and scrape off any remaining cooking water. Now your wd butter is ready. You can use it immediately or store it in a freezer in an air-tight container or refrigerator for up to six months.