Is there an easy-peasy way to make Cannabutter?
- Sleepless in Arthritis
You canna make cannabutter cheap and easy-peasy!
And because there’s little more annoying than scrolling through a life story that starts at prenatal memories, let’s start with the recipe. Pics and folly to follow.
- Melt the butter in the crockpot with a cup or two of boiling hot water.
- Add the roots, stems, and leaves (do not crush or pre-bake, simply put it in) and submerge all that you can of it with a spoon.
- Except for the occasional stir, leave it alone on the lowest setting (you are aiming to get the closest to 100 C without going over, 200-250 F) for 8 hours.
- After 8 hours, pour the contents into a bowl through a sieve lined with 2 or 3 layers of cheesecloth.
- Allow to drip until the dripping stops, then pour some more boiling water over the pulp until it looks fairly clean of buttery residue. This step can be repeated as long as the bowl is big enough.
- Allow the liquid in the bowl to cool to room temperature and discard the (compostable) pulp. Do not squeeze the pulp into your liquid, as this will only add a bad taste and no extra potency.
- Put the bowl in the fridge overnight.
- Remove the solidified layer of butter and throw the swampy remains down the drain.
At this point, the butter is ready to be spread on toast, dumped in a hot chocolate, or used to make icing, and so on. Wrap it in plastic and store in the fridge for a few months (if you see mould, it’s been there too long) or in the freezer indefinitely.
If you would like to get a bit more fancy, you can melt the butter (microwave or double-boiler), pour it into candy or chocolate moulds (or muffin tins, ice cube trays, and so on) before popping it back into the fridge overnight. Once solidified, wrap in plastic and store in the fridge or freezer.