How to Whip Up Large Blocks of Weed Butter that Can Serve You Many Times Over
Weed butter / Cannabutter - What is it?
Edibles are almost on par with smoking when it comes to the most popular delivery methods for cannabis. Cannabutter is used for a myriad of cannabis edibles, making it a commonplace ingredient in the cannabis world.
As the name suggests, weed butter is a composite of weed and butter. With just a couple of minutes work, you can put together a huge mould of cannabutter that can last you several usages. You can also find it readily available at cannabis dispensaries.
There’s no shortage of recipes that can pair well with the unique flavor and scintillating effects of weed butter. You can use cannabutter for baked edibles, pastries, salads, and lots more.
The most important thing to note about it is that it comes in two main variations based (you guessed right) on the ratio of THC to CBD contents. That implies you can basically determine the psychoactive potentials of the product, depending on your intended use.
How is it Made?
You can make weed butter using a variety of methods. But all of them basically entail the process of heating butter until it melts and then adding some cannabis product to it. One important common step is the decaboxylation of the weed.
Chefs often toast herbs to amplify their flavors and scents. Weed decarboxylation is more or less of toasting. The decarboxylation of weed converts THC-A to the active compounds THC and CBD in the weed. This process is also akin to what happens when you smoke a joint. By ‘decarbing’ the weed used for your cannabutter, you’ll significantly cut down the notoriously longer time it takes for weed edibles to generate effects in the body.
To decarboxylate weed, simply place a baking sheet containing finely ground buds in an oven preheated to 240°F for 45 minutes. After that, you should notice the color of the buds changing to light brown.
Decarbing your cannabis at relatively low temperature allows you to release the psychoactive contents of the drug without tampering with most of it terpenes – the oils in cannabis that are responsible its flavor profile.
Who Uses it and Why?
Cannabutter is an ideal ingredient for users who prefer edibles over smoking and other methods of consumption. Patients suffering from nausea, respiratory diseases, and others that are best treated with cannabis edibles will find cannabutter very handy. Cannabutter will also come in handy frequently for users who prefer the slow, soft-landing effects of edibles over the instant hits of smoking.
And given the fact that users can determine the phychoactive profile of their weed butter, it can come in of good use to both medical users and adult users.
A Simple Recipe for Weed Butter
There are many quick, easy methods for preparing cannbutter. img src
Try this quick, simple recipe for weed butter in your spare time Remember to decarb your weed first!
- ¼ oz of cannabis flowers (dose based on 15% THC herb)
- 1 lb (4 sticks) unsalted butter
- 12 fluid oz (1 serving = 1/2 Teaspoon / 5mg THC)
- Place the lumps of butter in a medium saucepan containing 2 cups of water, and then simmer the combination over medium heat.
- When the butter starts melting, sprinkle the decarbed cannabis over it.
- Gently stir the mix momentarily over low heat between temperature of between 200°F and 250°F. In a short while, the watery surface of the mixture will congeal into a thick gel – after 2 – 3 hours, you may need to add water to prevent the butter from getting scorched.
- Next, place a sieve lined with cheesecloth over a medium bowl, and then pour out the mixture into sieve and let the filtered butter sit over the sieve for about 5 minutes.
- Fold up the edges of the cheesecloth and press on the solid to squeeze out all the butter into the bowl. Dispose of the solids, close the bowl tightly, and then refrigerate the bowl’s content for at least 3 hours (you can refrigerate it overnight).
- Afterwards, remove the solid mass of butter from the bowl and throw away any residual liquid. Place the block of butter on a paper towel and gently squeeze out any moisture left in it.
- Wrap the butter in two sheets of plastic wraps, place it in an airtight container and refrigerate for up to 2 months.