Canna-butter or oil are only as good as the cannabis you make it with. Some people like to make a mild butter and use it to spread on their toast, or add a teaspoon (about 4.93 milliliters) or two to a smoothie or bowl.

If you go the smoothie route, be sure to freeze the fruit before adding -- there's no need for ice, so there's no watered-down smoothie sadness. Some folks prefer to make a seriously potent infused butter and add it to a recipe, perhaps at ¼ teaspoon (about 1.23 mL) increments.

But seriously, the stronger the weed the stronger the butter, so plan accordingly. Going overboard is not fun. At Laurie and MaryJane, our motto is, “don't fear the edible.” Lab-tested cannabis allows for perfect experiences every time. You need to find your dose, and we will help you do that. Stay tuned.

For now, follow these directions and you will make the best butter your weed will allow.

Making Canna-Butter

Be sure to decarb the cannabis before making the butter. That means that you need to bake the cannabis on a cookie sheet, in a single layer, for 40 minutes at 240 degrees.

Ingredients

4 sticks butter*

1 ounce cannabis flower or shake, ground and decarboxylated

*This recipe uses 4 sticks of butter for every ounce (28.35 grams) of marijuana, or a ratio of 1 stick of butter (4 fluid ounces, or 1.25 mL) to 0.25 ounces (7.09 g) of marijuana. So, if you're using a half-ounce of weed that's about 2 sticks of butter.

Materials

Medium saucepan

Heatproof glass bowl

Fine-mesh strainer

Cheesecloth

Twine (optional)

Directions