This is one of the strongest cannabutter recipes that we found out there. Use good quality unsalted butter if possible. Be careful to not let the butter boil, or it will have a bad taste.
🍍INGREDIENTS🍍
🍍DIRECTIONS🍍
To decarboxylate the weed, preheat oven to 250F degrees. Break up the weed and spread it in a baking tray. Heat up in oven in 250F degrees for 45 minutes
Boil a quart of water in a saucepan. Add the butter in the pan to melt completely. Once the butter melts, add the weed. Then turn the heat down to super low, and cook for 3 hours.
Meanwhile, set up a bowl with a strainer lined with cheesecloth. For double filter, and cleaner butter.
Strain the liquid butter over the bowl. Let the cannabutter for an hour. Then put in the fridge until it separates.
Once it's separated, run a knife along the edge of the bowl to lift the butter off the water. Store in airtight container, It can last up to a month in the fridge, and six in the freezer.
Ingredients
Directions
To decarboxylate the weed, preheat oven to 250F degrees. Break up the weed and spread it in a baking tray. Heat up in oven in 250F degrees for 45 minutes
Boil a quart of water in a saucepan. Add the butter in the pan to melt completely. Once the butter melts, add the weed. Then turn the heat down to super low, and cook for 3 hours.
Meanwhile, set up a bowl with a strainer lined with cheesecloth. For double filter, and cleaner butter.
Strain the liquid butter over the bowl. Let the cannabutter for an hour. Then put in the fridge until it separates.
Once it's separated, run a knife along the edge of the bowl to lift the butter off the water. Store in airtight container, It can last up to a month in the fridge, and six in the freezer.
