Recipe My canna butter recipe

Heyyy
Thought I'd record my cannabutter recipe.

I've been making edibles in varying quantities for about 5 years.
I started with simple recipes mixing butter, weed and good ol Betty crocker. No decarb no fuss. But they still worked.

I have tried almost every method of making cannabutter/coconut oil to varying degrees of success. My quest to make potent af butter has led me here.


First things first. Get some weed.
Good weed=good edibles.

Decarb your weed. This is a must even though I use a slow cooker later in the process. I use Penn chan's method to decarb, you can find the video on YouTube, he's a great UK based cannabis 'chef' who produces amazing products.

WHAT YOU WILL NEED
Baking tray
Tin foil
Decent quality slow cooker
Butter storage device of some sort
Oven
Patience

INGREDIENTS
butter 500g
Weed 14-28g

METHOD

1.Preheat your oven to 120°C

2.Place the weed in a baking tray and wrap tightly with tinfoil, sealing the edges. It is important for the flavour to make sure the weed is sealed completely.

3. Bake the weed at 120°C for 20-30 mins.

4. Using oven gloves or a towel take the baking tray out of the oven. Place the baking tray, STILL SEALED, to the side and allow to cool for 25-30 minutes.
This helps preserve the terpenes and stops them being lost to evaporation.

5. Once the weed has cooled switch your slow cooker on and add 500g of butter, allow to melt on low setting or simply melt in a pot.

It is important to use a good slow cooker and more important to do some digging and find the temps on them. Cheap slow cookers are far from accurate.
The temps on the model I use are as follows:
High~ 90-95°C
Medium~ 85-90°C
Low~75-80°C

6. Now add your cooled, decarbed weed in to the melted butter and set the slow cooker to low/keep warm. Around 80°C.
*Most slow cookers have a keep warm temp around 65°C so beware.*

7.Let it infuse for 4-6 hours. This is largely debated but I think recipes that state 12 hours etc. are crazy.

8. Once the butter and weed are finished infusing, strain the liquid butter out through a strainer lined with cheesecloth.

9.Allow to solidify in the fridge and you should have a big tasty block of lovely cannabutter.

You will lose a little bit of volume when using this method.

500g>400g 100g>80g

When it comes to dosing edibles don't worry about making enough cannabutter to fulfill a recipes required amount of butter, just find out how much weed you need per dose and divide your cannabutter by the number of grams of weed in it.

400g cannabutter with 14g of weed = 29g of butter
29g butter= 1g weed

I like to dose my edibles at around 1.75g of weed each. So I would use 50g of butter per dose.

I will post photos soon




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Infused mac n cheese yeboiii

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I used to leave it uncovered, I don't think it affects potency but helps keep some of the nice flavours in the weed and not just the cut grass taste

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I'm prolly talking out my ass but hey ho

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