How to Make Cannabutter (Budbutter)

[Weedguru Higher]

How to Make Cannabutter (Budbutter)

If your looking to make some special treats, Cannabutter is a vital ingredient. The process of making cannabutter is basically just melting butter with marijuana, Straining the marijuana And then re-solidifying the butter. This works because THC (the chemical in marijuana that gets you "high") sticks to the fat cells in butter. Cannabutter can be used in any recipe that calls for butter or oil.

In this thread I will attempt to teach those who don't know how to make Cannabutter, how to do so. The pictures may help a little but in the end it's the text that will help you most.

You will need,

1.) A large saucepan

2.) A stir spoon

3.) Sticks Of Butter (Its about 1lb. of butter to every ounce of weed so make sure you do the math).

4. Marijuana

5.) Cheesecloth, and some elastics

6.) A couple tupperware containers with lids


Step 1.

Bring a few cups of water to a boil on the stovetop, it doesn't really matter how much water you use because in the end it will all be seperated, Just make sure the marijuana is always floating about 1 1/2 inches from the bottom of the pan.


Step 2.

When the water is at a boil place the butter in the pan, again it's about 1lb. of butter, 4 sticks, to every ounce of marijuana, so if your using a half ounce of bud thats about 2 sticks of butter. Be sure not to let the butter burn, if it appears to be burning then let melt on a medium setting.

Move the dial to low heat once butter has melted, it should look like this



Step 3.

Now that the butter has melted you can now add the marijuana, Here I used about 5 grams of fresh nug and about 7 grams of vaped bud. Again make sure the stove is now on a low setting.

Stir occasionally, I tend to stir every time the mix starts bubbling.
I usually let the bud simmer for 3 hours, But you can always tell it's done when the top of the mix turns from a really watery consistency to glossy and thick.

Step 4.

While letting the mix simmer, You are now going to need to get the cheesecloth strainer ready, which will also be used to store the cannabutter.

Take two sheets of cheese cloth and fold each one over so they each have two layers, place these over a tupperware container (with the lid off), and secure them there with elastics.

It shoud look like this, I say to make two just incase one container runs out of room.



Step 5.

When the water has turned glossy and thick on top it should look like this



You are now ready to strain the marijuana out of the mix, place your tupperware containers with the cheesecloth lids in the sink and slowly pour the entire mix on top of the cheesecloth like pictured here,



When the saucepan is empty carefully undo the elastic, pick up the cheesecloth from all four sides and squeeze all of the remaining butter out,



I throw away the marijuana after this, you can try and dry it out, let me know what happens.

Step 6.

Now place the lid on the tupperware and place it in the fridge to sit overnight, You need to do this so the water can seperare from the cannabutter, be patient.

Step 7.

Now that you have awakened in anticipation for your new treat, its time to seperate the waste water!

It should look like this now, The cannabutter on top, the waste water on bottom.



Take the lid off the tuperware and hold it upside down over the sink, place a dish in the sink to catch any cannabutter that may fall, squeeze two sides of the tupperware and the waste water will pour out, once all the water is gone your done! The cannabutter is ready to cook with.



If you do not wish to cook with it now, you can just place it back in the tupperware, place the lid back on and store it in the fridge.

Thanks to 420 Magazine

Making Cannabutter From Marijuana Leaves

How to make cannabis butter

1 bag of shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts

It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.

Step 1: Put your 5 pounds of butter/margarine into the stock pot.

Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)

Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.

Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)

Step 5: Stir with a wooden spoon occasionally.

Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)

Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I usually double up each bit of cheese cloth.)

Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.

Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.

Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.

Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with onehand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butterblock. You should be left with a smooth, round slab of light green butter.

Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you canshare it with your friends.

You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.

[Bubbles]

do you have any idea how much weed to butter you should add? ive wanted to make this for a while but never known the proper amounts of stuff.

[Gorecore]

It says to add 1/2 pound to a pound of shake to 5 pounds of butter.

That gives you a rough idea of a 5 to 1 ratio...tho it will be less if you're using good weed and not just shake.

A more reasonable recipe would be like 1 CUP of butter. A cup of butter weighs approximately 225 grams. If you were using real bud, in my stoner math in my head, I'd use 10-15 grams of good buds in one cup of butter.

Does that sound about right to any math geniuses on here?

[Weedguru Higher]

Here's another recipe using 1lbs of butter and 1 ounce of bud

CannaButter is something that many people would love to know how to make.

Well, to be honest it is quite simple! However, you want to do it right as you're using material that is not necessarily ideal to waste. If done properly using this recipe you can maximize the quality and quantity of the CannaButter you make.So to start we will begin by listing some of the things you are going to need...

**Proper Clothing Is a MUST. When you have fats and water together they tend to be very volatile and burning your arms is not a part of this recipe. So please use HOT GLOVES and long sleeves as you may or may not accidentally burn yourself.**

Materials you will need:
- A strong grinder to grind the Cannabis material.
- A stove to heat the CannaButter.
- A medium sized heavy duty sauce pan/pot with lid. It's important to have the pot the same size as the element that it is on to ensure even heat distribution.
- A measuring cup.
- A whisk or a large fork to mix the material with the water/butter solution in the pot.
- Cheese cloth to strain the material before cooling.
- A bowl large enough to hold and cool the CannaButter material.
- A space in your refrigerator to cool and separate the water from butter.
- A heavy duty plastic wrap to handle and compress the CannaButter into a smaller, easier to handle shape.
- A freezable container to store the material
- A space in your freezer to store the finished product.

Please Make sure you have all these things before you begin and have them set aside as you will need them immediately during and at the end of the CannaButter making process.

Note:
To make a strong CannaButter you will need to adjust the amount of Cannabis you use in accordance with the strength of butter you would like. It is not recommended to make weak CannaButter or reduce the Cannabis:Butter ratio as you may feel "ripped off" after you've tried the butter.
This recipe will make about 350g of medium-grade strength CannaButter.
Remember you will have a small loss when handling the material.

So with that being said,

Ingredients you will need:
- 1lbs of unsalted butter.
- 2cups of water.
- 1 ounce of premium,middle or low grade Cannabis. Obviously the better product you use the better the butter will be.

That's it!
Okay, Now go get your shit together and let's cook!

To Prepare:
We'll begin by grinding the Cannabis material very very fine. Way beyond the extent that you would grind it if you were smoking it. Make your Cannabis a fine powder. Using an electric coffee grinder dedicated to the purpose of grinding Cannabis or cleaning one VERY, VERY well. It's suggest buying a rinky dink coffee grinder if you do not have one as cutting the Cannabis with scissors or grinding it with a space case grinder will not make the Cannabis fine enough.
You basically want a bowl of very, very fine Cannabis material.

Cooking:
Bring 2cups of water to a covered boil. Once the water is boiling, add your butter and melt it in the water. Once the butter is melted, reduce the heat to a very low setting so that when covered the CannaButter will simmer but not boil. We will now add the ground Cannabis material to the water and butter solution...Once you add the Cannabis powder you will whisk and mix it into the pot thoroughly, so that there are no clumps and nothing stuck to the bottom. Now that you've made sure there are no clumps in the solution, place the lid on the pot and leave the heat on a minimum temperature.
The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the finely ground Cannabis. However, you do not want to cook the CannaButter any longer than 24 hours. NO MORE THAN 24 HOURS. After 24 hours the THC will degrade and the butter will go bitter.
During this 24 hour cooking period you will need to check on the CannaButter every few hours to ensure that the boil is not to strong and to ensure that the butter has not reduced to much. If you find the solution reducing faster than expected it does not hurt to add a few table spoons of water over the 24 hour period.

Extraction:
Once you have simmered the CannaButter for long enough, turn the heat off.
Let the solution sit for 2-4 minutes and remove it from the heat.

USE APPROPRIATE CLOTHING AS THIS IS WHERE YOU CAN BURN YOURSELF...in other words.. don't do this next step in your boxers.

You are now ready to extract the used Cannabis material from the CannaButter solution..
Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now. Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material.
Squeeze and extract as much of the solution from the cheese cloth and material as possible. The butter solution is what you want, not the bi-product
which is the soggy Cannabis.
Remove as much of the solution as possible into the bowl.


Cooling:
Place the bowl with the CannaButter solution into your reserved space in your refrigerator and let it cool for a few hours, even overnight. This process will separate the fats from the water. The fat being our CannaButter. During this process you will be able to see the progress of the butter as it cools, much like watching Jell-o go firm. However, you want to let it sit long enough to ensure the complete separation of the fats from the water.

Removing Your Butter and Storing:
Removing the butter from the bowl may seem a bit tricky...but will be considerably less messy if you use the Heavy duty plastic wrap to handle the now solid butter. Simply remove enough plastic and use it like a doggy bag to remove the top slab of CannaButter from the bowl. Pat dry the CannaButter to remove any excess water. Now use the plastic wrap to compress the CannaButter into a smaller more manageable size. Store in a freezable,airtight container or mason jar.
Note:
Depending on the amount of CannaButter you make, it may be better to use a slotted spoon or spatula instead of your hands.

KEEP FROZEN AT ALL TIMES.
If kept frozen the butter will not go bad or lose any potency before you get around to using it.
The butter will melt quickly once it warms up.. so handle it quickly and keep it in the freezer as much as possible.
And that's it! Now go lick clean some utensils and enjoy your CannaButter.

CannaButter can be used in a range of things and can even be used to bake goods like muffins,cookie and brownies. Some simply enjoy CannaButter on toast. Whatever you decide to use it in or on, remember that you do not want to re-cook it but baking it into something for a short period of time (about the length of time it takes to bake cookies or muffins) will not harm your CannaButter at all.

That's it! get cookin'!

[logically]

That last recipe is crazy!

22-24 hours of simmering time!

yeah right!

thats nuts...

you only need a few hours of time to extract any thc...

24 hours of cooking time ridiculous

[Weedguru Higher]

Shit, I hadn't even noticed that..that is a bit ridiculous eh

[qazjun]

it is amazing! how did you do that guys

[cannacook]

"you only need a few hours of time to extract any thc...

24 hours of cooking time ridiculous"

You're only half right sir ! You can extract THC in 30 minutes, but making cannabutter using a slow cooker will extract about 90% of the THC, which can't be said about the half hour method

[(weedguru)scarf]

im hesitant to ban the above

yes or no?

[JTP]

im hesitant to ban the above

yes or no?

Still an advertiser, just not a bot.

Also, as my advice regarding cannabutter was deleted, using decarboxylated hash will cut down on cooking time as well as make the flavour less weed-y. Adding a bit of soy lecithin while cooking also further breaks down these glands, thereby increasing systemic bioavailability which means you're able to absorb them more efficiently. I actually cook my cannabutter twice in the oven. After the first time, I freeze it overnight to break it up even more and cook it again. Usually wind up with an extremely smooth black oil that gets most people in the clouds from a couple drops. I don't strain it or use water.

[johnny_144]

And what about the smell? will the room be full of marijuana smell? if it smells a lot can you do something to prevent it?

[JTP]

Febreeze works. There's a little smell, but it doesn't smell like burning weed.

[omnific.dc]

Don't think I will ever cook this..

[Ikku]

Cool man, me neither

[omnific.dc]

but, thank you for sharing.