I use a pint size Ball brand mason jar and place it in a pot that holds 1 gallon of water with some room to spare.

I put up to half the jar filled with herb and 1 stick of butter.. Put enough water to cover the herb completely and then add about another half cup for good measure.

I then place the jar with the band and lid on (not tightened down but not completely unscrewed either) and let it sit in a pot of simmering water (occasional bubbles) for 2 hours.

I shake the jar about once every 20 minutes. Not too vigorous (hot water will come spurting out even with the lid tightened all the way) and not to soft either. The butter and water will constantly seperate, this is ok.. just make sure to shake it once every 20 minutes pretty well to ensure that the thc is binding with the fat in the butter and not stuck beneath the herb and melted butter.

I love this method and if I ever met the stinkster I'd probably give her a big hug for teaching me the way to make cannabutter that doesn't taste like burned weed. All my baked goods taste so good.. you can only notice it was made by cannabutter if someone were to tell you. Very very very very slight background taste, not noticeable unless you're looking for it.

Great tutorial. I'm glad more people have started looking into this method. It takes longer but well worth the hassle. :thumbsup:
daihashi Reviewed by daihashi on . How I make 'clean' cannabutter- a tutorial I like to turn my 'popcorn buds' and shake into cannabutter for making caramels and chocolate truffles. A problem with confectionery is the high temperatures that one needs to bring the sugar to before it is at the correct stage for making candy. Typically, caramels will be brought to 245 degrees F, and if there is any plant material or even excess chlorophyll in the butter, it will have a scorched and very unpleasant flavor. So this is a little tutorial on the process by which I make my Rating: 5