Cannabutter recipe: How to make cannabis butter

Cannabutter recipe: How to make cannabis butter

The key to almost every delicious grass preparation is cannabis butter, a butter that has been gently melted and enriched with the best of the cannabis flower.

Cannabutter can be used for baking and cooking to refine a wide variety of recipes - from juicy space cakes to the best pasta sauce ever. This special butter can easily be used in any recipe that requires butter as an ingredient.

In order to exploit the full potential of the cannabis flowers in the preparation, it is of particular importance here not to skip the decarboxylation process and stick to the temperature and time.

Often cannabutter recipes are cooked for 3 to 4 hours or longer. This is not necessary with a previous decarboxylation and requires max. 1 hour cooking time. Cooking for a long time only negatively affects the taste.

THC starts to evaporate at a temperature of 157 Celsius or more.
CBD only at temperatures between 160 - 180 degrees Celsius

You need this for the preparation at Cannabutter recipe:

So you process the ingredients for that Cannabutter recipe:

  1. Preheat the oven to 120 ° C.
  2. Break the cannabis flowers into smaller pieces to get a larger surface for the warming process.
  3. Now spread the mini buds a little apart from each other on the baking sheet lined with baking paper and slide the whole thing into the oven on the middle rail for 30-40min.
  4. The buds should be turned every 10 minutes (or redistributed by carefully shaking) to ensure even heating.
  5. Now get the baking sheet out of the oven again and allow the hot stuff to cool down a bit.
  6. Crush the now decarboxylated grass with a grinder, scissors or fingers for further conversion to the legendary cannabis butter
  7. Pour the water and butter into the saucepan and heat it gently until it starts to simmer gently.
  8. Stir the chopped cannabis flowers into the butter and let it stir on the stove with occasional stirring and medium heat (simmering, simmering, simmering) for 1 hour. (Helpful but not a must is a suitable thermometer to keep the temperature between 70 and 90 * C) <- But you can also recognize it by the small bubbles on the surface ;)
  9. Pour the butterwater-grass mixture through a fine sieve into a bowl to filter out the bitter plant remains. (Alternatively, a pass cloth can be used, but with a lot of butter loss because the fabric sucks a lot)
  10. Then place the bowl in the refrigerator for a few hours until the butter has hardened. Now the water can be poured off and the butter can be packed.
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