How to Make Marijuana Butter Cindy Lou

Countless medical marijuana patients have discovered the healing and soothing effects of recipes made from cannabis butters and oils. These marijuana edibles offer limitless options for ingesting marijuana without the health risks of inhaling smoke. Since cannabinoids are fat-soluble, marijuana butter is an excellent way to turn your favorite recipe into an edible source. This easy marijuana butter recipe produces a cannabinoid-rich butter suitable for baking, cooking, or simply spreading on your toast.

Kitchen Tools

You will need some basic kitchen tools to make marijuana butter. This process can get messy. Â So if you plan to make a lot of Â marijuana edibles, you may want to consider a set of tools designated only for your cannabis cooking and baking.

Estimating Dosage

Estimating marijuana dosage depends largely on the cannabinoid content of the marijuana you incorporate. Sometime it is a process of trial and error. Cannabis butter can be made from leaf, trichome rich trim or manicure, small scrap buds to small or larfy to trim, buds of any quality, and also kief Â or hash. The best method to test the potency is to make a batch of butter and test it yourself. When ingested, cannabinoids take much longer to enter the bloodstream through the digestive system than through the lungs. So the full effects will not be apparent for some time. Wait at least two hours before you increase the dose. If you are trying to maintain a consistent potency, but using different types of marijuana for different batches, you might want to call our friends at SC Laboratories. They can test a small sample of the raw marijuana and tell you the precise cannabinoid content.

The following amounts of marijuana are estimates for each pound of butter.

1 pound = 2 cups = 4 cubes

Leaf – 1.5 to 2 ounces

Trim – 1 ounce

Small or large buds – .5 to .75 ounces

Kief and hash – 3 to 4 grams

It is better to make your marijuana butter a bit on the strong side. If your cannabinoid content is weak, you will have to use a lot of butter to get the desired effect. You run the risk of either using more butter than the recipe calls for, or having to eat more of the finished edibles than your tummy can hold. Since not all medical marijuana patients have huge appetites, a strong dose should fit into a moderate serving of the finished product. If you find the butter is a bit on the strong side, you can always use less marijuana butter and supplement it with regular butter or oil.Â

Directions

Fill a stock pot about halfway with water and bring to a boil. Add the marijuana and boil for two minutes, stirring occasionally. You can grind the marijuana first or leave it intact, including large leaves and small stems. Reduce to a simmer and add the butter to the marijuana and continue stirring lightly now and then for one hour. Remove the pot from the heat and let it cool completely. Once cooled to room temperature, return the pot to the stove and bring the mixture back to a simmer for another hour. This simmering and cooling process can be repeated as many times as you like; but the return on investment diminishes severely after three cycles. Three times should normally be enough. After the third simmer, cover a large strainer or colander with cheese cloth and place it over another large pot. Carefully and slowly pour the hot mixture into the strainer. The water and butter will flow through the cheese cloth, leaving the solid plant material in the strainer. Pour an additional two to four cups of boiling water over the leaves in the strainer to rinse any residual butter through the cheese cloth. After it has cooled to a comfortable temperature, twist the cheese cloth to squeeze any remaining liquid into the pot. Take the pot full of filtered water and butter, cover it, and place it in the refrigerator to cool. Allow the mixture to cool long enough for it to completely separate with the water on the bottom and the butter sitting on top in a firm block. Remove the block of butter and break it up into manageable pieces. The lower portion of the butter in contact with the water may be softer. This portion of butter contains some water which can be discarded or mixed into the butter. Place a few chunks of the butter into a sauce pan, and heat on low until it liquefies, stirring gently. Pour the melted butter, one-cup at a time, into mason jars and let it cool before sealing. If sealed properly, the butter will keep in the refrigerator for a week or two. You can also keep the butter for up to six months in the freezer, and defrost as needed.

My mouth is already watering. Time to get my Betty Crocker on.

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