RECIPE: Cannabis Infused Butter

Making cannabutter is easy. THC and other cannabinoids are fat-soluble, so mixing marijuana resin with the milk fats in butter and adding heat is pretty much all that’s required. The cannabinoids bind to the butter’s fat molecules, making them easily transferable to any recipe which calls for butter.

Required tools

• saucepan/stove or slow cooker
• cheesecloth or other means of straining

Ingredients

• 1 stick of salted butter
• quarter ounce of cannabis buds or shake, finely ground

First, melt the butter over low heat. A slow cooker works very well for chefs who want the freedom to take a break from the kitchen but don’t want to risk burning the butter. Otherwise, keep an eye on the stove.

Once the butter is fully melted, add the ground bud and keep on a low simmer for 45 minutes, stirring often. Allow to cool for 15 minutes, then strain out the plant matter with cheesecloth or other strainer (in a pinch, use a wooden spoon to push plant matter in one corner of the pan while straining off the butter).

Once the butter is strained, incorporate immediately into a recipe or allow to cool to room temperature before refrigerating. Substitute in any recipe which calls for butter, but be careful not to use too much! For diners with lower tolerance, cannabutter can be diluted with non-medicated butter before adding to any recipe.