You can also use shake, leaves, or a mixture of buds and leaves if you’d like.
When done, strain out the water with a colander and pat dry with paper towels.
This recipe uses a ratio of 1 oz. of marijuana to 1 lb. of butter. Adjust accordingly if you have less weed. If you have a candy thermometer, this moment is at roughly 190°F[1] X Research source
Three hours is the most common cooking time, but two hours will be enough for usable butter, too. If you know you want to cook the butter for 4-5 hours, add the extra water in advance, roughly 1-2 cups total instead of a 1/4 cup of water.
Feeling extra fancy? You can also use a French press to simply strain and mash your buttery liquid.
1 ounce of buds will lead to some strong, strong butter, but you should probably use 1 1/2 ounces if you only have shake or leaves. [3] X Research source If you use a lot more than 1 ounce, you will want to add more butter to absorb all of the THC. However, 1-ounce weed per pound of butter is usually more than enough marijuana.
Finely grind up 1/4 ounce of cannabis buds (not shake or leaves) Heat 1/2 cup of butter until melted in a saucepan on medium heat Add the buds slowly, stirring frequently. Simmer for 45 minutes, stirring often. There should only be small bubbles on the butter’s surface. Strain through a strainer and cheesecloth. Chill and use. [4] X Research source
Mix 1 cup water, 1 lb butter, and 1-ounce ground marijuana in the slow cooker. Turn the cooker on low and stir. Cover the cooker and let simmer for 8-24 hours, stirring occasionally. [5] X Research source
Bring a large pot of water to a boil. Set aside another bowl and fill it with ice water. Place your ground up weed in a tea ball, then dunk it in the boiling water for 5 minutes. Remove weed ball and place immediately in the ice bath for 1 minute. Repeat until all the weed is blanched Pre-bake the weed at 220°F for one hour to dry out. Make your cannabutter like normal. [8] X Research source
