Cannabutter is a whole different experience than most smokers are used to because the active ingredients are absorbed into the bloodstream via the stomach and liver rather than through the lungs, like you would when using a bong. You don’t have to be a chef worthy of a Food Network TV show to make some grade A cannabutter, just follow the steps below!
Steps 1-4 describe the process of decarboxylation or decarbing for short. This converts the active ingredients in your herb to a form that can be absorbed into the bloodstream. The steps after this are the process of infusing these decarbed active ingredients into the butter and out of the plant material which will be strained away to make your final product.
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Dab Rigs & Enail
1 cup of butter
1 cup of your herb of choice (approximately 7-10 grams)
Baking sheet / oven safe tray
A jar or container
Once you have all of the ingredients and materials ready, it's time to begin!
Start by preheating your oven to 250ºF
(Note: This temperature isn't arbitrary! It is based on the rate of decarboxylation, shown by the graph, to ensure your herb is most efficiently used.)
Grind your herbs. You’re looking to break the buds apart coarsely, anything too fine will slip through the straining process later on and introduce bitter plant matter to your butter.
Lay parchment paper across your oven-safe tray or baking sheet and place your ground up herbs on top. Once your oven has reached the preheat temperature, set a timer for 30-40 minutes and insert the tray of herbs into the oven.
(Tip: Get a feel for how wet/dry your herbs are. The drier they are, the less time they will need in the 30-40 minute window.)
Every 10 minutes or so, give the buds a little shake to mix them up and ensure all of the material receives equal heating.
Add one cup of butter and one cup of water into a saucepan. Let the mixture simmer on low heat.
(Note: the water is there to prevent the butter from burning or scorching and to help keep the temperature regulated.
Cannabutter 2nd phase
Once the butter is melted, spread out your herb in the saucepan making sure that all of it is submerged in the butter.
Let the butter & herb mixture simmer on low heat (ideally between 160 and 190) for 2-3 hours. Occasionally stir the mixture to ensure even heating and diffusion.
(Tip: its easiest to maintain the simmer temperature if you have an infrared thermometer)
Once your mixture is done simmering, get your cheesecloth ready and spread it over the opening of a jar or container of your choice. Pour the herb butter mixture over the cheesecloth to strain the herb material out, while letting the melted butter through.
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