The Ultimate Guide to the Best Tasting Cannabutter
Butter is my favorite food, and vegetables are just a way to get butter and salt into my mouth. I learned everything I know about cooking and baking from books, and this book, BUTTER: A RICH HISTORY, has improved my cannabutter more than anything else.
If we rush the process, cannabutter can have a strong, unpleasant flavor and deep green color, but it doesn't have to be that way. A few little tricks during the cooking process will remove chlorophyll for a more delicate color and improve the flavor immeasurably.
1. Blanch. Blanching improves veggies, and it improves the flavor of cannabis. A quick heat bath won't destroy terpenes, but it will remove impurities and plant compounds that don't taste good.
2. Spray marijuana flowers with Everclear after decarboxylation. The alcohol breaks down cellulose, improving flavor and color.
3. Skip lecithin. It does not taste good.
4. Clarify your butter.
We can use any butter to make cannabutter, but butter with high butterfat extracts more cannabinoids and terpenes from the marijuana. You can easily clarify regular butter at home, and simmer just a few extra minutes to add a rich, delicious, browned butter flavor.
CLARIFIED BUTTER/GHEE/BROWNED BUTTER
Yield: 1 pound
1 pound and 1/4 cup unsalted butter
In a saucepan, melt butter over a medium low heat for 5-10 minutes. The butter will separate into layers, with foam developing on top and milk solids sinking to the bottom. Keep any eye on the heat to prevent burning the milk solids. The simmer should barely move the surface of the butter, with a few bubbles appearing to release water.
Skim the top layer of foam and keep an eye on the color of the milk solids at the bottom. For clarified butter, remove pot from heat when the milk solids turn a light brown color.
For ghee, keep pan on heat until milk solids turn a toasted brown color. When they do, remove from heat and strain butter through a coffee filter in a fine mesh strainer to separate solids from the now clarified butter.
For browned butter, don’t strain out milk solids after they are cooked to a deep golden brown. Burned butter is a blink away from browned, so keep an eye on the heat and the milk solids as they finish cooking. Remove from heat and pour into a clean bowl.
Cool. Store in a jar in the fridge for several weeks.
In cannabis recipes, we can increase the bioavailability of THC and other cannabinoids, by adding 2-3 tablespoons of liquid lecithin for every stick of butter. Bioavailability refers to how effectively the body absorbs and utilizes the medicinal cannabinoids and terpenes. Lecithin increases the number of milligrams of THC/CBD that the body absorbs, which means 10 milligrams with lecithin feels like a higher high than 10 milligrams without it.
The flavor of cannabutter depends on the quality of the marijuana and butter that goes into it. If the plant matter is mostly flower with a thick coating of trichomes, the butter will be strongly scented and flavored. If less marijuana flavor is desired, choose flower that has fewer terpenes, like trim. But remember that fewer terpenes reduces the effectiveness of the medicine as well.
1/2 cup plus 2 tablespoons butter, clarified butter, ghee or browned butter
3.5 (mild) or 7 (strong) grams marijuana flower
2 tablespoons liquid lecithin
1. In a saucepan or pot, boil 2-3 cups of water. Fill a small bowl with ice and cold water and set next to the stove. Add marijuana flowers to boiling water for 3 minutes. Remove with a slotted spoon and place flowers in the ice bath to stop the blanching process. After one minute, remove flowers from ice bath and lay out on a fine mesh wire rack or cardboard to dry. Squeeze slightly to remove excess water. Flower is dry enough when it can be coarsely ground.
2. Preheat oven to 250 degrees. Grind flowers and spread over a baking sheet or dish. Cover with foil. Bake for 45 minutes (CBD takes longer to fully decarb, so bake CBD rich strains for longer). Remove from oven and cool before removing foil.
3. Spray flowers with Everclear or vodka until lightly coated. Allow flowers to dry.
4. In a pot or saucepan, boil 2-3 cups of water. Put 1 stick (1/2 cup) of butter into a jar or Pyrex cup. Add marijuana flowers. Set container in boiling water. When the butter has melted, whisk mixture to evenly coat marijuana. Simmer for 1-2 hours.
5. Allow the mixture to cool, then strain through cheesecloth or fine mesh strainer. Firmly press to squeeze out every single drop of medicated butter. Strain again. Add lecithin and stir well until blended. Store in an air-tight jar in the fridge for up to a month and freeze for up to 6 months.
For a delicious, cannabis infused honey butter, add a few tablespoons of fresh, local honey to room temperature, softened cannabutter and stir well.
The easiest way to make marijuana infused butter is to let a machine do it. Simply put in your butter and marijuana, set it and wait.
If you have any questions about making your own cannabutter, leave them in the comments.