I prefer to use ghee to make my canna-butter, which is full-fat butter, without any milk solids, and the best brands are made by a simmering process which gives it a lovely slightly nutty flavor. The fats absorb the power of cannabis in a beautiful way! Use it in place of butter in any recipe; it’s delicious in a bulletproof coffee. You can use regular butter, if you prefer. This recipe also works to make canna-coconut oil– simply replace the ghee with coconut oil and follow the method given here, then use it to make canna-honey!
The strength of your canna-butter will vary based on a number of factors, such as percentage of THCA in the raw flower, how much of that is converted in to THC in your decarb’ing process, and then the percentage of absorption through the infusion. However, if you follow this method you will certainly have a good starting point. Try half a teaspoon as a dosage test, and adjust your recipes based on the strength of your infusion and desired effect.
16 ounce jar of ghee (my preferred butter-fat), or 1 pound of high-quality, high-fat butter
1⁄2 ounce/14 grams decarboxylated ground cannabis flowers (for strongest psychoactive effect, use decarb’d flowers; you can use raw flowers for a less potent end product)
- Fill the pot you are using about halfway full with water, and set it on your stove to medium-high heat. If using the rack, which helps keep the infusion away from the heat from the bottom of the pan, set it in the pot now.
- While the water warms up, melt the ghee or butter in increments in the microwave. When liquified, pour the jar of ghee in to the larger, clean jar, and add the ground cannabis to that jar as well. Stir a few times to combine, then seal the jar with a clean lid. Place the jar in the pot of water and check the level of the water against the level of butter in the jar; the water should be just above the fat line, but not so high that the jar begins to float and swim around.
- When the water has come up to a simmer, turn the heat all the way down to the lowest setting and place the jar in the water bath. Ideally your water bath will be at around 190° F maximum, 175° F minimum, and you want to maintain that temperature for about 3-4 hours. Check the water level and temperature at least once an hour, adding hot (or cool) water as needed. “Burp” the jar after the first hour-- remove it, dry and open the lid, then reseal and submerge again.
- After 3-4 hours total, remove the jar from the heat and let cool enough for you to handle it. Place the cheesecloth or other fine mesh cloth over your stainless steel strainer, then place that over a bowl or jar. I like to strain the infused ghee right back into the jar I bought it in, labeling it on all sides so anyone who comes across it will know it is infused.
- Note the date of your infusion on the jar. Store your canna-butter in the refrigerator for a month, or freezer for up to 3 months.