makes about 2 cups butter | start to finish: 4.5 hours
from Edible Seattle May/June 2013
Cannabis-infused oil is the starting point for all THC-laden cookery; it’s commonly made from “trim” which includes small leaves, stems and occasional half-formed buds. As a solid fat is more versatile than a liquid, we most prefer unsalted butter, with coconut oil being a fine vegan alternative. You’ll need to keep a fairly close eye on this process, as the temperature control is important.
1 quart water
1 ounce cannabis trim
1 pound (four sticks) unsalted butter
Put the water in a medium saucepan and set over high heat. While the water is warming up, grind the cannabis very finely, using either a mortar and pestle or coffee grinder. Once the water is boiling, add the ground cannabis to the water, and reduce the temperature to low. Add the sticks of butter. If you have a candy thermometer, attach it to the pot.
Stir occasionally as the butter melts, and continue stirring on occasion for about 2 hours. Keep an eye on the thermometer; you want the liquids to stay hot but not boil—185 to 195 degrees is the goal. Turn off the heat, and let the mixture cool to room temperature, until the butter is fairly solid. Return the pot to low heat for an additional two hours, again maintaining the 185-195 degree temperature.
Turn off the heat and let cool to about 140 degrees. Strain into a deep bowl through two layers of cheesecloth, pouring slowly and squeezing firmly, as the butter will want to cling to the wet plant matter. Place the bowl in the fridge to set up. Once it’s set, the water will have sunk to the bottom of the bowl and you’ll have pale green butter sitting on the top of the water.
For best ease of use when cooking with cannabutter, cut into 4-ounce portions, wrap individually and place in the freezer, where it will last for about four months.
vegetarian • gluten-free