There are different cannabis butter recipes. I give you here the simplest. In terms of dosage, the first rule of space food is to go slowly. And correct the bullish shot every time.
Also, choose a variety of cannabis that you already know.
250g butter, preferably sweet
15 g of cannabis
2 glasses of water
- It is therefore assumed that you have decarboxylated your cannabis
- Put the water and butter to heat in a saucepan over medium heat. There must be enough water to create a thickness between the butter (which will reform on top while cooling) and the bottom of the pan. Add a little water if necessary.
- Wait for the butter to melt, and add the cannabi to the pan. Mix gently
- Simmer on low heat for 2-3 hours. Stir occasionally to prevent the mixture from catching. If it starts to boil, turn it down.
- Remove the pan from the heat and let it cool before filtering the unit and letting it sit in a bowl. For filtration, use a very fine strainer or a stamen of the kitchen. The goal is to remove all plant residues.
- Place your mixture in the fridge for one night. The butter will separate from the water.
- Once the cannabis butter has solidified, remove it from the fridge and separate the butter from the water.
- You now have your cannabis butter! The result must be green more or less clear. Butter can keep two months cool, in a closed Tupperware. You can also freeze it for up to 6 months.
Before adding it to a recipe, let it warm to room temperature until it softens. Cannabis butter can then replace all or part of the butter that you traditionally put in your cakes. You can also add some pieces in maple syrup that you put on pancakes, or in a glass of rum (beware of mixtures!).
The only way to estimate the potency of cannabis butter and your dishes afterward is to taste them. The power will depend on the amount of cannabis incorporated and its level of THC. If you are preparing a cannabutter for the first time, it is better to have a light hand. You can always increase the dosage next time.