Source: The Stoners Cookbook
You Will Need::
1lb (0.5kg) unsalted butter
2 cups water
1oz (28g) decarboxylated, finely-ground cannabis.
Additional water
Spatula
Stove
Large saucepan / pot
Whisk
Large glass bowl
Strainer/Sieve to fit over glass bowl
Cheese cloth
Plastic wrap
Knife
Directions
- Heat the butter and 2 cups of water to a rolling bubble (not boiling)
- Add the ground cannabis
- Stir with whisk
- Cook at a medium-low heat / soft bubbling for 5 hours
- Check the pot and stir every 90 minutes
- Add additional warm water if needed
- After 5 hours, place strainer on glass bowl, and cover with cheese cloth
- Pour cannabutter mixture slowly through the cloth
- Work the cannabutter through the cloth using the spatula
- Fold the cheese cloth and squeeze the remaining cannabutter out with the spatula
- Wrap bowl in plastic and set in fridge for at least 3 hours (overnight is better)
- Use the knife to cut around the edges of the cannabutter and remove from bowl (discard the water)
- Scrape any particulates off the bottom of the cannabutter
- Store in fridge or freezer in a glass jar