Marijuana butter is the main component of a variety of edibles. Once you learn how to make the basic butter you can add it to virtually anything you want from fettuccine to brownies. Another bonus is that you can often use the clippings of plants if you don’t want to use your flowers for the cannabutter. . Generally you should play around with dosage but typically about a gram per serving (of flowers ground up) is sufficient to catch a buzz.
The first thing you’re going to want to do is to grind (or blend if you’re using trimmings) the weed into the smallest possible pieces. Essentially you want to think about it like. The smaller, and finer the grinded up buds, the more area there is for all these little bits to attach to the oils in the butter. This is cooking, but it’s also chemistry and we want the essential oils in the cannabis to bind with the butter, and these fats then get digested by your body and the fat is their entry point. If you just eat a nug, you won’t get the same effects as if you took that same nug, ground it up into dust and then made it into butter. Yay. Science is your friend.
So you’ve got all your weed ground up, now you want to introduce the butter and some water into a pot. Figure out how much butter to put in based upon how much marijuana you’ve got. If you’ve got a recipe which requires 4 oz of butter, and you want to make 12 servings from it, then you’ll need a little more than 12 grams of weed. Once you’ve added the butter, put in four times more water. Dump in your shake/weed that ground up as finely as possible, and turn on the heat. Now you just let the butter melt, and bring the whole concoction to a medium boil and then turn down the heat and let it simmer for a few hours. You’ll notice the mixture getting thicker, add water as this happens a few times throughout the process. After a few hours (sometimes as long as 3 to 4 hours later) all the vegetative matter will be floating around the top of the water. This is a good time to stop. Get your strainer (or cheesecloth) and pour out the contents into a tupperware container. Then push the green leafy stuff with your hand to try and get as much budder and oils to pass through the strainer. Leave the strainer on top of the container if your wish and it will continue to drip into it for a bit. Then just put the whole thing into the fridge. The oils and butter will rise to the top, and the water will separate. You can then pour out the water and use your cannabudder for whatever you wish! Make some toast! 😉
Pro tip. Marijuana butter isn’t always the best tasting so it can also be fun to flavor it a bit by adding some basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary (or all of them as you wish) to the final stages of the cooking process.