Cannabis | Marijuana > Cannabis General

COOKING WITH CANNABIS: HOW TO MAKE EDIBLES Part 1, How to Make Infused Butter

(1/3) > >>

Smoke:
Cannabis-infused butter (cannabutter) is one of the simplest and most common ways to make medicated foods, yet making infused butter properly can be a little bit tricky. In order for THC to properly decarboxylate—change from its acid form to its psychoactive form—the cannabis needs to be heated at low temperatures over long periods of time.
For the purposes of this article, we recommend simmering your cannabis either on the stove or in a slow cooker at a temperature range of 200F to 250F for a longer period of time. This will ensure that your cannabis does not become too hot too quickly and burn off active cannabinoids.

Ingredients:
1 lb unsalted butter
1 cup water (add more water at any time if needed)
1 ounce of ground cannabis flower or 1 1/2 ounces of high-quality cannabis trim (this amount will make some pretty potent butter, so decrease the amount of cannabis if you want a recipe that delivers lighter doses)
Note: Some people also use the remnants of vaporized cannabis, as many vaporizers fail to decarboxylate all of the THC in flower.

Stove Top Method:
Add one cup of water and 1 lb of butter into a stock pot or sauce pan; let the butter melt and begin to simmer on low. Adding water helps to regulate the temperature and prevents the butter from scorching.
As butter begins to melt, add in your ground cannabis product.
Maintain low heat and let the mixture simmer for 2-3 hours, stirring occasionally. Make sure the mixture never comes to a full boil.

Slow Cooker Method
Turn slow cooker onto low and add in 1 cup of water, 1 lb of unsalted butter, and 1 to 1 1/2 ounces of ground cannabis flower.
Cover slow cooker and let simmer on low for 8 to 24 hours, stirring occasionally. When it comes to infusing butter, the longer you let the cannabis product simmer, the more cannabinoids will be infused into the final product.

For Both Methods:
After simmering for your desired amount of time, pour the hot mixture into a glass, refrigerator-safe container, using a cheese cloth or fine mesh strainer to strain out all plant product from the butter mixture. Squeeze or press the plant material to get as much liquid off of the plant product as possible. Discard leftover plant material.
Cover and refrigerate remaining liquid overnight or until the butter is fully hardened. Once hardened, the butter will separate from the water, allowing you to lift the now infused canna-butter from the water to use in your recipes. Discard remaining water after removing the hardened canna-butter.
Let the canna-butter sit at room temperature to soften for use. Do not use a microwave to soften the butter.

ÂçïÐ_Rëƒlü×®:
neither recipe mentioned decarbing. without this step you lose 70-75% of the potential the weed has to make decent butter.

Smoke:

--- Quote from: ÂçïÐ_Rëƒlü×® on April 25, 2017, 09:13:54 PM ---neither recipe mentioned decarbing. without this step you lose 70-75% of the potential the weed has to make decent butter.

--- End quote ---
Care to elaborate..

ÂçïÐ_Rëƒlü×®:

--- Quote from: Swisha on April 25, 2017, 09:17:08 PM ---
--- Quote from: ÂçïÐ_Rëƒlü×® on April 25, 2017, 09:13:54 PM ---neither recipe mentioned decarbing. without this step you lose 70-75% of the potential the weed has to make decent butter.

--- End quote ---
Care to elaborate..

--- End quote ---

I just did :jay:
Step 1 Decarb
Step 2 make butter the way you like.

Without decarbing you lose 70-75% of the potential potency because only 25-30% of the THCa is converted to THC if you do not decarb.

jones:
And for these reasons I like to buy Kushy Punch they make a great thc infused gummi candy
the recipe was recently revised and now the thc taste is almost entirely gone

Inquire about Kushy Punch at your local black market    http://kushypunch.com

Navigation

[0] Message Index

[#] Next page