Ingredients:
- 1/4 ounce of cannabis flower
- 16 ounces (450 g) of unsalted butter (about 4 sticks)
- (Optional) Tablespoon of MCT Oil
Instructions:
- Grind the cannabis into a consistency similar to dried oregano using a grinder or by hand. Avoid grinding it too fine, as it can bring out the herbal flavor in the butter.
- Preheat your oven to 240 °F (116 °C) to decarboxylate the cannabis. Decarboxylation is necessary to activate the psychoactive components of cannabis. Spread the cannabis buds in a single layer on a cookie sheet and toast them in the oven for 40 minutes. Let the toasted cannabis cool.
- In a crockpot, combine 1 tablespoon of MCT Oil, 16 ounces of unsalted butter, and ground cannabis. Turn on the crockpot to the low heat setting and stir to melt the butter. Cover the crockpot with a lid.
- Allow the mixture to cook in the crockpot for a minimum of 8 hours for low potency or up to 12 hours or 24 for maximum potency. Stir the mixture occasionally to prevent burning and ensure an even infusion. Cooking for a longer duration will result in a more potent cannabutter.
- After cooking, let the cannabutter cool slightly. Set a fine-mesh strainer or cheesecloth over a heatproof container or bowl. Pour the mixture through the strainer to strain out the plant material, pressing it with a spoon to extract all the infused butter. Discard the leftover plant material.
- Allow the cannabutter to cool and solidify at room temperature or in the refrigerator. Once solid, you can store it in an airtight container in the fridge for later use.
Remember to exercise caution when consuming edibles infused with cannabis, and make sure to use our Cannabis with accurate THC percentages to help determine an accurate milligram count for the optimal experience. When in doubt make sure to use the milligram calculator for even more accurate measurements. [1]