Pour the water into the pot and begin to heat on stovetop at medium heat. Add butter before the water begins to boil. Stir in ground cannabis and reduce to low heat. Simmer …
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If you need to make some canna-butter in a hurry, you can use this quick canna-butter recipe. Finely grind up your cannabis buds, and kief. In a frying pan, melt down ½ c. – 1 c. of butter, then add your ground up cannabis and cook on medium for 12-20 minutes.
Begin the infusion process by adding the lecithin, the de-carbed flower, and butter into your slow-cooker. Cook on HIGH for 1 hour and then switch to LOW for 6+ hours. The longer you let it infuse, the more potent your cannabutter will be. Once the infusion is done simmering, strain it through a fine-mesh strainer or cheesecloth into a mason jar.
Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. One pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.