Source: The Stoners Cookbook

You Will Need::

1lb (0.5kg) unsalted butter

2 cups water

1oz (28g) decarboxylated, finely-ground cannabis. 

Additional water



Large saucepan / pot


Large glass bowl

Strainer/Sieve to fit over glass bowl

Cheese cloth

Plastic wrap



  1. Heat the butter and 2 cups of water to a rolling bubble (not boiling)
  2. Add the ground cannabis
  3. Stir with whisk
  4. Cook at a medium-low heat / soft bubbling for 5 hours
  5. Check the pot and stir every 90 minutes
  6. Add additional warm water if needed
  7. After 5 hours, place strainer on glass bowl, and cover with cheese cloth
  8. Pour cannabutter mixture slowly through the cloth
  9. Work the cannabutter through the cloth using the spatula
  10. Fold the cheese cloth and squeeze the remaining cannabutter out with the spatula
  11. Wrap bowl in plastic and set in fridge for at least 3 hours (overnight is better)
  12. Use the knife to cut around the edges of the cannabutter and remove from bowl (discard the water)
  13. Scrape any particulates off the bottom of the cannabutter
  14. Store in fridge or freezer in a glass jar