Perhaps the most basic and most popular recipe for home cannabis cooks is cannabis-infused butter (also called cannabutter or budder, among others). Cannabis butter can be had by itself on many foods such as baked goods or vegetables, or used as an ingredient to make other edibles such as brownies or cookies.*
14 grams to 1 ounce of dried medical cannabis, crushed or ground, such as Tilray House Blends*
1 lb. of unsalted butter
2 cups water
Note: The ratio should be 3.5 to 7 grams of dried cannabis per half-cup (or stick) of butter
One medium to large stock pot with lid or slow cooker
Cheesecloth or strainer
Refrigerator-safe bowl or sealable container (preferably glass)
Choose one of the methods below and follow the instructions for that method. Finish up your cannabis butter by following the steps in the third section.
Method 1: Stovetop
While quicker, using the stovetop means you are more likely to burn off temperature-sensitive cannabinoids. To prevent this from happening, test the temperature periodically to make sure the mixture remains between 200°F and 250°F.
Method 2: Slow Cooker
This method means a much longer wait time, but requires less active cooking time and creates a better result.
For Either Method
Optional: To cream butter, allow butter to soften at room temperature (DO NOT MICROWAVE) and blend with a hand mixer.
*Before you start cooking with cannabis extracts, always determine the dose that is appropriate for you and adjust the recipe as needed. As appropriate dosage varies from person to person, it is important to speak to your physician to find out what is right for you.