Photo: Sorin Gheorghita
Ingredients
- Water
- 200 g (7 oz ) butter
- 2 g cannabis (or more, depending on desired potency)
Directions
1
Bring a saucepan with a small amount of water to a boil.
2
Add the butter and cannabis.
3
Simmer this for a few hours on a low heat, adding water if too much evaporates. Do not let the temperature rise above about 190°F.
4
Cool down. The oils and the extracts in the cannabis are now dissolved in the fat.
5
Strain the mixture to remove the cannabis solids. Chill the mixture in the refrigerator to solidify the butter and separate out the water. The finished cannabutter should have a slight green color with a slightly off taste from the cannabis.
6
Store the butter for up to 2 weeks in the fridge or 6 months in the freezer.
Recipe sourced from
wikibooks