The Glorious World of Edibles: My Cannabutter Recipe Included
Cannabutter at its finest!
Ive decided to do a follow up to my last blog post in regards to the differences in Marijuana strains. That blog opened a whole string of questions that were follow ups one in particular. whats been my experience with edibles?
In Our new legal world, Cannabis infused edibles can be found in local dispensaries,delivered straight to your door and even found in Cannabis themed restaurants found using oil infusions for balsamic vinegar. Ive learned its hard to trust the potency of some marketed edibles, compared to the edibles we secretly made in college dorm rooms.The idea of a good edible literally boils down to the butter …Canna butter that is.
I myself have been making cannabutter for years and believe Ive perfected my own technique of achieving the perfect canna butter. Have no fears, I will include that recipe in this blog for you loved ones that do care to partake in home lifting.As i stated before the key to the perfect canna butter boils down to the butter, in other words real butter is necessary in creating this wonder. When I say real butter we are looking for a butter with a high fat content, Why? Well THC binds to fat fat molecules my Dear Watson. And we are trying to achieve removal and dispersal of that THC molecule into the fat of the butter via heat. If you are dairy free coconut oil can be substituted for the butter.
Once you know how to make cannabutter, you can transform just about any of your favorite recipes into a heavenly infused delight!
Edibles are fantastic for those who can’t smoke or would like to enjoy a more intense and lasting experience. Whatever your preference, the great thing about homemade cannabutter is that you have more control over the potency of your edibles. Take care to consider the strength of your homemade infused foods because overdoing it can lead to a distressing experience, Through many a trial and error some long stares into the sky and uncontrollable giggles Ive come up with these basic ratios to make a suitable batch of butter. In order to avoid any type of bad experience like the overwelming “carpet ride” experience, it’s advised that you ingest small portions (roughly 5-10mg servings) every 45 minutes or so until you reach your preferred blissful state.
How do I use it? -Cannabutter will instantly turn any food into an edible. One of the best ways to use it is as a replacement for regular butter in any baking recipe. It can also be used as a means of sauteing, or even as a topping for things like baked potatoes, popcorn, biscuits, or toast. Its versatility makes it one of the most popular methods for consumption! Try baking a batch of chocolate chip cookies, just substitute the regular butter with canna butter. And please keep away from children.
Ingredients:
1/4 OZ Cannabis Flower ( Sativa or Indica) Based on 15% THC
4 Sticks Unsalted Butter
12 fluid oz (1 serving = 1/2 teaspoon = 5 mg THC)
Stovetop Method
Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
Combine the butter and 2 cups water in a medium saucepan. Bring to a low simmer over medium heat. Once the butter begins to melt, add the ground cannabis.
Reduce the heat to low and cook the butter very gently, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, 2 to 3 hours—you may need to add water if the temperature gets close to the 250°F mark (so the butter doesn’t scorch).
Set a sieve over a medium bowl (preferably glass) and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter has been filtered, about 5 minutes. Wrap the edges of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the butter (discard the solids). Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight.
The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Use a paper towel to pat the surface of the butter on all sides to absorb any droplets of moisture. Wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Cooke down your ground herb.
After pouring off and refrigerating