Making weed butter, how is it done?
Weed Butter is an incredibly versatile derivative of cannabis, particularly when it comes to cooking. Weed butter can be utilized in a number of existing recipes that you already know how to make. Learning to make weed butter is a great place to start if you want to incorporate the flavour of marijuana in your cooking.
Perhaps the most important concept to understand, and technique to master, when cooking with cannabis, is the decarboxylation of cannabinoids.
What is Decarboxylation?
Decarboxylation , is the process through which cannabinoic acids, the cannabinoid precursors found in C. Sativa, oxidize. This chemical process is constant and occurs even when cannabis is exposed to open air, albeit much slower.
If you are hoping to cook with cannabis, understanding the concept, and technique of, decarboxylation is foundational to harnessing the full pharmacological and therapeutic potential of your cannabis.
In order to decarboxylated your weed, it is necessary to expose it to heat. The ideal temperature to decarboxylate marijuana is 105 degrees celsius.
It is important that when catalyzing the oxidation of your marijuana with heat, that you do not burn the flower. This reaction is distinct from combustion, going too far will only serve to ruin your cannabis and any hopes you have of using it in a recipe.
So, Your Weed is Decarboxylated, Now What?
If you thought the hard part was over, think again. In order to cook with cannabis you need to denature the flower to a form that is conducive for cooking such as an oil or butter.
In the context of this article we will be discussing how to make weed butter.
What is Weed Butter?
Weed butter or canna-butter, is nothing more than regular butter that has been infused with decarboxylated cannabis.
- In order to make it, you need to bake your cannabis at 105 degrees celsius or less for roughly 20-30 minutes, checking often to ensure that your weed isn’t burning.
- If you have baked it sufficiently, it should have lost some of its colour, turning somewhat brownish, and crumble easily in your hands.
- Grind your weed.
- Soak your cannabis in water. Cannabinoids are not water-soluble, so you can rest assured that only unwanted contaminants will be removed.
- Add roughly 1 pound of butter some water (about 1/4 cup) to a sauce pan.
- Slowly begin to heat the mixture, but do not bring it to a boil.
- Add roughly 1 ounce of your cannabis to the mixture, whisking occasionally.
- Simmer the weed butter for 2-5 hours, depending on your preferred strength, and set aside to set. – If you have opted to cook your weed for longer, add a cup or two of extra water so it doesn’t boil off prematurely.
- Once it has cooled, strain the mixture into a bowl through a sieve or cheesecloth to remove any plant residue. Cover the canna-butter and place in the fridge for several hours.
- The fatty butter and plant oils will separate from any water in the container. As this happens, remove any water that rises to the top of the bowl.
The canna butter that remains can be used in any recipe that calls for regular butter. The possibilities are endless, and you don’t have limit yourself to only making weed brownies – although they are delicious.
Consider frying your eggs in your weed butter, putting a tablespoon on your grilled steak, or spread it on a plain ole piece of toast. It is a versatile ingredient, and its earthy and floral flavours can be complimentary to certain foods, much like the herbs thyme, oregano, basil, bay leaves, lavender, rosemary, and fennel.