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Hey hey! Today I wanted to share my favorite cannabutter recipe with you. You can use this butter for any recipe that calls for regular butter. I like it for cookies and brownies especially!

There are lot’s of cannabutter recipes out there, and they all vary. Some call for 1/4 oz up to 4 oz of cannabis per 1 lb. of butter.
The concetration of the cannabis will determine the potency of the butter. This recipe is my suggestion, but can be modified to fit your personal dosage.

INGREDIENTS

Time Required: 3 hours

What You Need:

large saucepan

1 pound unsalted butter

1 ounce cannabis

cheesecloth

spoon

Tupperware container with lid

rubber band (one that will stretch around the rim of your Tupperware)

STEPS

Fill the saucepan with enough water so that when you add the cannabis will float at least 2 inches from the bottom of the pan.

Boil the water.

Add the butter to the pan after the water starts to boil. Watch the pan to make sure the butter does not burn. Once the butter has melted turn the heat down to low.

Stir the cannabis into the butter. Make sure that the mixture is simmering on low. You should allow cannabis to simmer for at least 3 hours (the longer it sits the better it will be). It is important to stir the mixture frequently, especially when it starts to bubble.

Prepare your Tupperware container by taking 2 sheets of the cheese cloth and securing it over the lid of the bowl using the rubber band.

Pour the cannabis mix slowly over the top of the cheesecloth and into the container. When you have poured all the mixture from the pan, carefully unfasten the cheesecloth from the Tupperware and squeeze the rest of the butter out.

Place the lid on the Tupperware with the butter in it and put it in the fridge to separate and solidify.

Wait until the water and the butter separate. You will know it is ready when you see the cannabutter floating on top of the water. Carefully pour the water out by pinching the sides of the Tupperware. You should be left with the block of cannabutter.