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- A Large Crock Pot
- A Strainer
- Cheese Cloth
- A Large Pot
- A Ladle or other large/deep spoon or scoop
- A Storage Container
- Real Unsalted Butter (do NOT use margarine)
- Trim or Bud (amount varies by potency desired - see notes below)
- Crunch or grind up your trim/bud as fine as you can. I use a coffee grinder I picked up specifically for this purpose. You can also use a blender or you can do it manually by letting it dry out until it's crispy. The reason for this is you want to separate the trichomes from the marijuana so that more of the active ingredients can be absorbed by the butter.
- Place your butter in the crock pot and add your crushed trim/bud. Top it off with enough water to fill the crock pot so that everything stays wet. The active ingredients in marijuana are fat soluble, not water soluble so the butter will absorb the THC, etc and the water is what will prevent your butter from burning. Stir things up a bit to make sure that everything is wet then put on the lid, turn the crock pot to low and let it simmer for 24 hours. You likely can finish it sooner, but I have found that a full 24 hours makes sure that every last bit of the good stuff is absorbed by the fat in the butter.
- Now it's time to separate the butter from everything else. For this you want to position your strainer on top of your large pot. Drape the cheese cloth over the strainer (see notes below). Use your ladle to remove the liquid from the crock pot and place it into the strainer. Depending on the size of your strainer you may need to do this in batches. Once your strainer is full let it sit for for about 20-30 minutes. Take care because this liquid will be VERY hot! Once it has cooled to a touchable temperature, gather up the edges of the cheese cloth and squeeze out any remaining liquid. What remains inside the cheese cloth is spent plant matter. You can toss it.
- Put a lid on your pot and put it in the refrigerator. The lid isn't necessary, but it helps keep the aroma of your cannabutter from permeating your fridge. What you're waiting for here is for the butter to solidify. I usually let it sit in the fridge overnight and come back to it the next day.
- Once the butter has solidified you need to drain the water that is trapped underneath. I do this by making one single slice in the butter to create an opening and then let the liquid pour out into the sink. The butter should be stuck well enough to the sides of the pan that it won't come out at the same time, but I still recommend using slow and steady movements so that it doesn't accidentally get shaken loose.
- After the liquid below has been drained you can cut up the butter and pull it out of the pan. The bottom will be wet. You can choose to let it dry naturally or pat it gently with some clean paper towels.
- Store it in an airtight container. It can also be frozen to extend the shelf life if you want.
- My typical ratio is 1oz of trim for every 1lb of butter. If you're using bud to make your butter, start with about 1/4oz per 1lb of butter.
- Final results will obviously vary depending on the strength of your trim. If you feel it's too strong simply dilute it by melting it in a pot with more butter. If it's too weak simply run the process again with more trim or bud.
- The cheese cloth isn't mandatory, but the better you strain your butter the better it will taste when all is said and done. Not sure you can strain too much but your butter will have a bitter "weedy" taste to it if you don't strain enough. I usually strain mine at least twice to make sure all the plant matter has been removed.
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