This recipe makes about 4 oz of Cannabutter that has a faint taste of cannabis, and can be used in a variety of dishes including yummy Cannabrownies!
Ingredients:
7 grams of cannabis (herb) *see note*
1 1/3 sticks of unsalted butter (this is best if you plan on using it for cooking)
Supplies:
Grinder or coffee grinder
Large tea infuser/ball
Medium pot
Bowl/large measuring cup with ice water
French press (small/medium sized)
Plastic butter dish with cover (or discarded butter container)
Heat-resistant baking dish (I use Pyrex)
Dehydrator (optional)
Directions:
1. Place your tea infuser into your baking dish and set aside.
2. Coarsely grind your herb, and place in tea infuser. Tap the tea infuser against the bottom of the dish several times. This is to remove as much kief as possible. You can choose to save this to smoke later, or use it in your butter recipe (my preferred method). *If you use your coffee grinder make sure to grind some coffee in the grinder afterward to help clean out any residual cannabis.*
3. Bring a pot of water to boil, and place tea infuser directly into pot for 5 mins. Remove from boiling water, and immediately place in ice water for 1-2 mins. Give it a slight swirl, then wring out excess water from herb. This process is to remove any impurities in the herb. Even herb purchased at a reputable dispensary can benefit from this process. Trust me you'll be surprised by what is left behind!
4. Spread the herb evenly onto your dehydrator mat. Make sure to use the mat for small pieces. Dehydrate on 115°F for 1.4-2 hours. Alternatively, if you do not have a dehydrator you can spread the herb evenly into your baking dish covered with a paper towel, and allow it to dry out overnight.
5. When dry, preheat the oven to 300°F. If you have not already done so, place the dried herb (and kief if using) into the baking dish, cover with foil, and set in oven for 20 mins. This process is to decarb the herb.
6. Remove from oven. Let sit covered for at least 5 mins to allow the vapors to settle back onto the herb. Remove foil, and cover loosely with paper towel for 2-4 hours to dry out any residual moisture.
7. Place the butter into your French press, then top with cannabis. Place just the glass portion of your French press into a pot, and fill the pot about half way with water. You want enough water to reach the line of the butter, but not so much that it causes your French press to tip over.
8. Turn the heat on high. Once the butter has melted, give it a stir, and add the top of the French press/plunger. Push down to just above the butter line. Once the water is boiling reduce the heat to about medium/medium-high. You want a gentle simmer/boil going. Make sure the water level stays above your butter line. Let this simmer for 3 hours.
9. At this point heat a kettle of water and keep on stand by to add to your pot. You want the water level to remain above your butter line. Adding hot water to the already boiling water will help to keep the temperature as consistent as possible.
10. After three hours, using oven mitts, carefully remove the French press canister, and add it to the base. Push the plunger all the way down, and pour butter into your butter mold. Refrigerate to solidify the butter.
11. Remove the solidified butter, and place on a paper towel. Blot any moisture from butter/dish, and replace butter in dish. Best if used within 1-2 months. (Side note: I’ve kept butter in the fridge for 6 months, and the potency was much higher than when first made!)
**Note** When I make this recipe I usually double it. I will use 12-14 grams of cannabis, and 8 oz. of Kerrygold butter. I then pour my infused butter back into the Kerrygold container. It holds up to heat well, and is a great way to eliminate waste. I know 12-14 grams may seem like a lot, but check your local dispensary’s sales. Trulieve offers 7 grams of pre-ground herb for around $25. (We are not affiliated with Trulieve and are not representatives of said company.)
Adapted from The 420 Gourmet The Elevated Art of Cannabis Cuisine by JeffThe420Chef
