Making cannabutter is a fundamental technique for creating a wide range of cannabis-infused delights. In this post, we will walk you through the step-by-step process, highlighting two key steps: decarboxylation and infusion. By following these instructions, you can activate the THC compounds in your cannabis flower and incorporate them into butter, unlocking their full potential.
A note about dosing:
Be mindful of your dosage when using THC or CBD.
A standard dose of THC in an edible is 5-10 mg, so calculate accordingly. Click here for information about dosing and potency.
Start with a low dose and wait at least an hour before slowly consuming more, as the effects of ingested cannabis can take longer to kick in and can affect people differently.
Understanding Potency and Dosing
- Baseline Measurements: We'll start with some standard measurements and adjust them to our liking. At JAM, we assume our buds have a THC content of 10%. While this is considered low for modern cannabis, the precise THC measurement will be provided on the packaging if you purchase from a dispensary.
- Calculating THC Content: To determine the amount of THC in your weed, we need to do some math. One ounce of cannabis flower weighs about 28.35 grams or 28,350 milligrams. We multiply this weight by the THC percentage to estimate the THC content. For example:
- 10% THC content would yield approximately 2,835 milligrams of THC per ounce.
- 17% THC content would yield approximately 4,820 milligrams of THC per ounce.
- 25% THC content would yield approximately 7,088 milligrams of THC per ounce.
- Adjusting for Recipe Size: In this recipe for canna butter, we're using only ¼ ounce of cannabis flower. To find the THC content for this amount, we can divide the numbers above by 4.
- Average Edible Dose: The typical dose for edibles is between 5-10 milligrams of THC. Considering this range, you can see how a batch of canna butter made with the calculated THC content can last you a while.
By understanding these calculations and starting with a low dose, you can gradually adjust the amount of canna butter you use in your recipes to suit your individual preferences.
A few things to consider when making canna butter:
Smell: Put simply, your kitchen will smell like weed during both steps, but especially the decarb process. Similar to toasting hearty herbs, all of the oils will be very fragrant so plan accordingly.
Equipment: This process uses minimal equipment that can be found in most home kitchens. You will need a baking sheet, parchment paper, a grinder if desired, a skillet or saucepan, measuring cups, cheesecloth, and plastic wrap if using the traditional preparation method.
If using the InstantPot method, you will need a Mason Jar with lid and ring, a grinder if desired, and cheesecloth.
Heat it Up: Decarboxylating cannabis for potent Canna Butter.
Decarboxylation, often called "decarbing," is an essential step in maximizing the potency of your canna butter. During this process, the cannabis flower is gently heated, activating the THC compounds within. This transformative step not only unlocks the psychoactive effects of the plant but also imparts a delightful toasty and nutty flavor to your final product.
It's important to note that THC and CBD are lipophilic, meaning they require fat to dissolve and be efficiently absorbed by the body. This connection between cannabinoids and fats is crucial for successful infusion.
How to decarboxylate cannabis in the oven:
- Preheat the oven to 220°F.
- On a sheet of parchment paper, break apart or grind the weed buds into small, even-sized pieces.
- Move the parchment to a baking sheet, and spread the weed into a single layer.
- Roast for 40 minutes, until brown throughout and toasty in aroma, but not burned.
- The weed has now been decarbed, and the THC compounds have been activated for infusion. Now it is time to infuse it into the butter.
How to decarboxylate cannabis in the InstantPot:
- Line the inside of a mason jar with cheesecloth, leaving enough of the fabric to drape over the edges of the jar. Grind your weed, and place it inside the cheesecloth. Place a lid, and ring over the jar and seal around the draped cheesecloth till finger-tight–no need to crank on it.
- Lock in the lid and set the InstantPot to “slow cook” for 35 minutes. Release the pressure and allow the jars to cool enough to handle them.
Similar to decarbing in the oven, the weed will smell toasty and nutty once it’s decarbed.
Step-by-Step How to Make Canna Butter
Before you start making your canna butter, you'll need to gather a few key ingredients and equipment. Depending on how strong you want your canna butter to be, you can adjust the amount of cannabis you use.
Here's a breakdown of the basic ingredients you'll need to make Canna Butter
This is a good time to spring for the good stuff, in both butter (or cooking oils), and in the cannabis you’ll be using. Don’t just use what’s been in the fridge or stashed in a weed jar for the last few months–spend a little extra for quality, fresh ingredients. The upside: a batch of this butter will go a long way in your culinary adventures.
- ¼ oz high-quality marijuana flower
- ½ cup unsalted butter
- 1 cup water
Once you have all of your ingredients and equipment, you're ready to start making your canna butter.
This is more of a method than a recipe and produces a base that we’ll use to make many of our canna creations. Once you have decarboxylated the marijuana, you can move to the next step, infusion. This process imparts the compounds (and the toasty, nutty flavor of the decarbed weed) into butter (or oil).
THC and CBD are lipophilic, which is a fancy way of saying they need fat in order to dissolve and be useful in human consumption. If you prefer, you can use other fats instead of butter such as olive oil, coconut oil, and even lard -all work very well, and can be used in various recipes.
Step-by-step how to make Canna Butter on the stovetop:
How to make Canna Butter in an InstantPot.
Once you have decarboxylated the cannabis as outlined above in the InstantPot it's time to make canna butter!
- Remove the lid and ring from the jar, and pour in melted butter –be careful not to fill your jars above ¾ of their capacity. Set the lid and ring back on the top, locking in the cheesecloth again. Gently place in the Instant Pot, and add water–enough to reach about halfway up the jar.
- Lock the lid, and set the InstantPot to “pressure cook” for 30 minutes. Once cooked, release the pressure and allow to cool in the pot until safe to handle.
- Once cooled, unseal each lid and bring the ends of the cheesecloth together, creating a pouch. Squeeze the excess oil from the pouch as you remove it from the jar, applying enough pressure to reclaim the butter but not so much that weed residue starts to seep out.
That’s it! Your infused butter is ready to cook with. Keep it in the fridge if you’ll be using it over the next few days, or in the freezer if you need to store it longer.
Get Baking with Homemade Canna Butter! Delicious Pot Brownies and More!
There you have it! With this cannabutter recipe, you can elevate any marijuana recipe you have in mind. Weed brownies, cookies, and even savory dishes like mashed potatoes can all benefit from adding canna butter.
Jane & Mary Weed Brownies
As seasoned bakers and cannabis enthusiasts, we’re here to guide you through the process of creating your very own batch of mouth-watering brownies from scratch. Not only are pot brownies a delicious way to consume THC, they are also discreet, long-lasting, and offer a potent high that can be perfect for relaxation, creativity, or pain relief.
Click here for this Jane & Mary recipe.
Want to experiment more with cannabis infusions?
How to Make Infused THC Oil Two Ways.
If you are looking for a way to experience the benefits of THC without smoking weed, infusing recipes at home with infused THC oil is a wonderfully delicious, discreet option. Making THC-infused oil at home is easier than you might think too!
Click here to learn how to make infused THC oil.
Just remember always to dose carefully and consume weed edibles responsibly. Now go forth and experiment with this versatile ingredient!
BE SURE TO SHARE YOUR CANNA BUTTER CREATIONS WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #COOKINGWITHJANEANDMARY
Craving more Jane & Mary? Follow us on Instagram for your daily dose of inspiration!
How to Make Canna Butter Two Ways
Ingredients
To make Canna Butter on the stovetop:
- ¼ oz high-quality marijuana flower
- ½ cup unsalted butter
- 1 cup water
To make Canna Butter in the InstantPot
- ¼ oz high-quality marijuana flower
- ½ cup unsalted butter
Instructions
To decarboxylate cannabis in the oven:
- Preheat the oven to 220°F.
- On a sheet of parchment paper, break apart or grind the weed buds into small, even-sized pieces. Move the parchment to a baking sheet, and spread the weed into a single layer. Roast for 40 minutes, until brown throughout and toasty in aroma, but not burned.
To make Canna Butter on the stovetop:
- Melt the butter in a skillet or wide saucepan oven over medium-low heat. Stir in the decarbed weed and the water, and steep for at least 2 hours, up to 4. You don’t need to babysit it, but you’ll want to stir and keep an eye on the temperature every 20-30 minutes–the butter should reach a temperature of at least 160 degrees, but shouldn’t be heated above 200. You can cut down the risk of burning it by using a double boiler and/or a probe thermometer with an alarm that can be set to monitor the pan.
- Once infused, line a strainer with cheesecloth and strain the butter into a glass bowl or large measuring cup. Cover with plastic wrap, transfer to the fridge, and let cool completely, ideally overnight–the butter will separate from the water and any remaining solids, solidifying on top.
- Use a paring knife to separate the canna butter from the edge of the container, remove it, and wrap it in plastic or freezer paper. Store unused canna butter in the fridge if you’ll be cooking with it in the next few days, or the freezer if you want to keep it for longer.
To decarboxylate cannabis in the InstantPot
- Line the inside of a mason jar with cheesecloth, leaving enough of the fabric to drape over the edges of the jar. Grind your weed, and place it inside the cheesecloth. Place a lid and ring over the jar and seal around the draped cheesecloth till finger-tight–no need to crank on it.
- Lock in the lid and set the InstantPot to “slow cook” for 35 minutes. Release the pressure and allow the jars to cool enough to handle them. Similar to decarbing in the oven, the weed will smell toasty and nutty once it’s decarbed.
To make Canna Butter in the InstantPot
- Remove the lid and ring from the jar, and pour in your fat–be careful not to fill your jars above ¾ of their capacity. Set the lid and ring back on the top, locking in the cheesecloth again. Gently place in the Instant Pot, and add water–enough to reach about halfway up the jar.
- Lock the lid, and set the InstantPot to “pressure cook” for 30 minutes. Once cooked, release the pressure and allow to cool in the pot until safe to handle.
- Once cooled, unseal each lid and bring the ends of the cheesecloth together, creating a pouch. Squeeze the excess oil from the pouch as you remove it from the jar, applying enough pressure to reclaim the butter or oil but not so much that weed residue starts to seep out.
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