There are lots of recipes out there for this stuff, but this
is the one my friends and I use.
Get together the following items before getting started:
-A large saucepan
-Butter (use the real thing; it comes in sticks, not a tub)
-Enough Tupperware to hold the end product
Here we go:
-Put an inch and a half (or two) of water in the saucepan
and bring it to a boil then reduce
the heat to medium.
-Add the correct amount of butter to the water. You should melt 1 stick of butter for
each ¼ oz of weed you’ll be using.
-When the butter has melted turn the heat to low and add your weed into the mix making sure to
saturate all of it. Its important
to keep an eye on the pan while everything cooks, and stir it well anytime it
starts to boil/bubble. Make sure
you have a book or a clear line of sight to the television since it’ll take
about 3 hours of simmering before you’re done.
-While the mixture simmers prepare your Tupperware by
securing the cheesecloth over the top with the rubber bands. You don’t want it taught, rather let it
sit about an inch inside the top of the Tupperware.
-When your cannabutter thickens in the saucepan and gets
shiny on top you can slowly pour the entire pan through the cheesecloth(s) into
-When the pan is empty remove the rubber bands from the
Tupperware and firmly squeeze the remaining liquid from the cheesecloth into
the Tupperware. Anything that
doesn’t make it through the last squeeze, you should toss out.
-Put the lid on the Tupperware and stick it in the fridge
overnight. By morning, the butter
will have solidified and separated from the remaining water; pour out the water
and what you have left is solid gold (er…green) cannabutter! You can use it immediately, or wrap it
back up and save it for delicious, heady snacks in the future.