Perfect Crockpot Cannabutter
Cooking with cannabis is a great way to experience the benefits of this amazing flower. Many cannabis specific recipes are based around different cannabis oils and cannabutter.
Making a healthy cannabutter isn’t that difficult, but it does take a lot of patience and a wee bit of know-how to get it just right.
If you have the patience, I have the know-how, so grab your crockpot off the shelf, and let’s get started!
YOU WILL NEED
Crockpot (any size)
Cheesecloth (or other means of fine straining)
Plastic storage container with lid
If you already have a recipe in mind -- that calls for cannabutter, then you know how much cannabetter you will need and can adjust this recipe accordingly.
This recipe makes 1-cup of medicinal cannabutter for cooking.
2-sticks butter (not margarine)
¼ oz cannabis (any variety)
Add all three ingredients into the crockpot and set the temperature to LOW.
Do not increase the heat thinking you will get weed butter quicker. Increasing the heat will cause the THC to disintegrate leaving you with a batch of impotent pot butter that tastes nasty.
Remain patient keeping the setting on LOW.
Slow cook mixture for 6 to 18 hours. The longer your cook it (within the 6 to 18-hour time window), the stronger the product will be; both in potency and taste. I usually cook my batches for about 12-hours.
The more weed you use in your recipe, the more potent it will be.
Straining, Separating, Storing
After your mixture is done cooking you need to strain it using cheesecloth to separate the liquid from the pot pieces themselves.
Strain the mixture -- with the cheesecloth, into a plastic food-storage container and chill in refrigerator for approximately 6-hours or until the “butter” completely solidifies. This is when the “butter” and water will separate.
Once the “butter” is a solid, you can simply pour the water out of the container. What will be left is one-cup of wonderful cannabutter to use for baking these amazing Triple Chocolate Cannabutter Cookiesor a recipe of your own.
This recipe can be doubled or tripled easily. Just remember the ratio is two-cups of water for every stick (1/2 cup) of butter and always keep the setting on low.
I like starting a batch in the evening to let it slow cook over night, straining it in the morning and then chilling it to solidify throughout the day.
This leaves me with cannabutter to cook with for dinner or for a nice batch of brownies or cookies that evening.
Storing cannabutter is the same as regular butter. You can even freeze it (which I advise if you do not plan on using it anytime soon).
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