How to Make Cannabutter
Decarboxylation
1. Preheat the oven to 240°F or 115°C.
2. Break the plant material into smaller pieces and lay flat on a baking tray or oven safe dish.
3. Cover with tin foil and put in the oven for 40-50 mins.
4. Remove and let cool.
Clarified Butter
Unsalted, good quality butter is recommended
1. Cut butter into smaller pieces and put into a medium heavy bottom sauce pan.
2. Set the heat to low.
3. Stir to melt butter.
4. As the milk solids rise to the top, skim with a spoon or small strainer.
5. Continue to heat on low. Remove participial's as they come to the surface.
6. When the butter is clear, pour through a strainer into another pot or container.
Cannabutter
1. Use a medium or large heavy bottom pot depending on the amount of butter you're making.
2. Add clarified butter and 2-3 cups of water the to pot. Set heat to low.
3. When the butter has heated, add the decarb plant material.
4. Cook on low heat for 4-8 hours. Top up water as needed, about once an hour.
5. Line a strainer with folded cheese cloth. Pour butter through the strainer into a bowl
6. Squeeze hard to get out all the butter.
7. Put in the fridge or freezer to butter has fully hardened.
8. When butter has solidified, take to the sink and gently work the sides of the butter till it releases from the bowl. Dump all the water.
9. If there is sediment stuck to the bottom, gently rinse under cold water.
10. Get a small saucepan and put the cannabutter on low heat until melted.
11. Add soy or sunflower lecithin, a 1/2 tsp per pound of butter. Mix with a hand blender or vigoursly whisk for 1-2 mins.
12. Pour into glass jar or container, cover and set in the fridge.
Will last upto 6 months in the fridge.