How to Make Canna Butter Two Ways
Canna butter is a versatile and easy-to-make ingredient that can take your weed recipe game to the next level. While we prefer the InstantPot method you can also make canna buitteron the stove top.
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.
Notes
That’s it! Your Canna Butter is ready to cook with. Store 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.
Tried this recipe?Let us know how it was!