Cannabutter Ho

The subject of cannabutter was brought up recently...I was wondering, what are the different methods of making it?

From what I understand you melt the butter in a pot and then just add your herb and mix, then let it sit. The butter should absorb the THC and you can take out the dirty weed.

Close. With a large pan, half fill with water, put in standard pack, 250g, of butter, add cannabis. For this I used about 10g of trimmings (small bud leaves and tiny buds) but use as much as you like. Simmer very gently for an hour-ish, allow to cool, leave in fridge over night. Next morning your butter is at the top of the pan, lift it out leaving the water and remains of weed in pan. Use a clean muslin, dish cloth, old t-shirt, whatever as long as it's clean. Put your butter in the middle of the cloth, pull the sides up round it, twist and squeeze, keep squeezing until no more water comes out.
Der, derder, der, cannabutter.

Enjoy :)

P.S. Use unsalted butter.

:)

hmm...okay. How would I go about this process without attracting any sort of undue attention my way? I assume this operation is smelly.

Everyone told me it was but it's only really as bad as normal cooking smells. If you cooked some bacon or anything with garlic in you'd hide it. All you can do is close the kitchen door and open a window. If you've got one of those filter hoods all the better.

peace :)

i big necessity is to be sure to not heat the butter very hot at all. keep it at a low temp like HvyFuel said cause if you dont it will destroy some of the active cannaboids that make cooking bud worth cooking. the cannaboids that cause hallucinations and such are destroyed at much lower temps than the ones that get you high when you smoke. good luck and have a good time with your butter. :D

Ive found vegetable oil with trim in a crockpot is as easy as it gets...
im waiting on some at the moment.
im going to strain it after 6 hours on the low setting.
we'll see how it goes...

We simmer a pound of butter with an ounce of weed (we have a coffee grinder dedicated to the purpose) and let it simmer at as low as you can let it, for 24 hours. Has never failed.

You have to keep adding water to keep the butter from burning. you also have to stir every so often.