Emilie Meyer
Cooking with cannabutter is a popular way to make edibles, and it can be used in a variety of recipes, from brownies to cookies. The cooking time for cannabutter varies depending on the recipe and method used. Some recipes call for cooking cannabutter for as little as one hour, while others recommend a longer infusion time of up to eight hours or more. The longer the cooking time, the more potent the cannabutter will be. It's important to maintain a low temperature between 160°F and 250°F to prevent burning out the cannabinoids and to regularly stir the mixture. Adding water can help regulate temperature and prevent scorching, but it is not mandatory. The cooking process includes decarbing the cannabis, melting the butter, adding the cannabis to the butter, and simmering the mixture for the desired duration.
| Characteristics | Values |
|---|---|
| Decarbing temperature | 225°F to 245°F |
| Decarbing time | 30-40 minutes |
| Cooking temperature | 160°F to 250°F |
| Cooking time | 1 to 8 hours |
| Water | 1 to 2 cups |
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What You'll Learn
Decarbing: 2-4 hours in the oven before adding to butter
Decarbing your cannabis before adding it to the butter is an important step in the process of making cannabutter. This process, known as decarboxylation, involves heating the cannabis at a low temperature in an oven to convert the THCA in the plant into THC, activating the plant's psychoactive properties.
To decarb your cannabis, preheat your oven to between 225°F and 245°F. Cover a baking sheet with parchment paper and place the loosely broken-up cannabis on it. Heat the cannabis in the oven for 30 to 40 minutes, gently mixing the buds every 10 to 15 minutes to ensure even heating. Older and drier cannabis may require less time in the oven, so keep a close eye on it to avoid overcooking.
Once the cannabis is decarbed, it can be added to melted butter to create cannabutter. The butter should be melted at a low temperature, between 160°F and 200°F, and simmered for 2 to 4 hours to allow the cannabis to fully infuse. The longer the butter and cannabis simmer together, the more potent your cannabutter will be. However, do not exceed 200°F, as this may burn out the cannabinoids.
Adding water to the pot when melting the butter can help regulate the temperature and prevent scorching. Some people also add a small amount of lecithin to their oil, as it is said to enhance bioavailability, making the cannabutter hit harder and faster.
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Simmering: 1-4 hours on low heat
Simmering your pot butter for 1-4 hours on low heat is a popular method for making cannabutter. This process allows the cannabis to infuse into the butter or other fats of your choice, such as olive oil, sesame oil, or coconut oil. The longer the simmering time, the more potent your cannabutter will be. However, it's important to note that simmering for too long can burn out the cannabinoids, so it's recommended to not exceed 200°F.
To begin the process, melt the butter in a saucepan, stock pot, double-boiler, or slow cooker on low heat. Adding water at this stage can help regulate temperature and prevent the butter from scorching, but it's not mandatory. The amount of water added can vary, with some recipes calling for 1 cup of water and others suggesting 2 cups. Once the butter is fully melted, add in the decarbed cannabis. Decarbing, or decarboxylation, is the process of heating cannabis at a low temperature to convert THCA in the plant into THC, activating its psychoactive potential.
During the simmering process, it's important to stir the mixture occasionally to prevent burning. The mixture should never come to a full boil. The ideal temperature range for simmering is between 160-200°F, with some sources specifying a range of 200-250°F. The cooking time will depend on the herb or cannabis strain used, but generally, 2 to 3 hours is sufficient for the infusion to finish. You'll know it's done when the top layer changes from watery to glossy and thick.
After simmering, the mixture should be strained using a mesh strainer or cheesecloth to remove the plant material. It's important not to squeeze out every bit of butter from the plant material as it can add chlorophyll, resulting in an unpleasant plant taste. The strained butter can then be refrigerated overnight or for a few hours until it solidifies. The final product can be stored in an airtight container in the refrigerator for up to 2 months or in the freezer for longer storage.
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Adding water: To prevent scorching, but not necessary
Adding water to the pot when making cannabutter is a good way to prevent the butter from scorching and eliminates the need for a double boiler. Water helps regulate temperature and prevents the butter from heating past 212°F (100°C) and denaturing the THC. If you are using a slow cooker, the chance of scalding is very small, so some people choose not to add water. However, if you are using a saucepan, it is recommended to add water and keep the heat very low to prevent burning.
The amount of water added can vary, but typically it is recommended to add 1-2 cups of water for every 1 cup of butter. The water and butter are combined in the pot and heated until the butter is fully melted. Then, the decarbed cannabis is added, and the mixture is simmered on low heat. It is important not to exceed 200°F (93°C) to avoid burning out the cannabinoids. The mixture should never come to a full boil.
After simmering for 2-3 hours, the mixture is strained to separate the butter and plant material. The water can be discarded, and the butter will be left with a cleaner taste and increased yield. This method of adding water helps to regulate the temperature and prevent scorching, but it is not strictly necessary, especially when using a slow cooker or Crock-Pot, which can regulate temperature over long periods.
Some people prefer to cook cannabutter without water, as it can be a personal preference. The key factor in preventing scorching is maintaining a low temperature, regardless of whether water is added. By keeping the heat low and stirring occasionally, the butter can be infused gently without burning.
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Straining: Use a mesh strainer or cheesecloth to strain the mixture
When making cannabutter, the straining step is important to ensure that you end up with a smooth and pure butter product. Here is a detailed guide on how to strain your cannabutter mixture using a mesh strainer or cheesecloth:
First, prepare your straining setup. Place a mesh strainer or a sieve lined with cheesecloth over a jar or a medium bowl. The jar or bowl should be large enough to catch all of the strained butter. If using a mesh strainer, make sure it is fine-meshed to effectively sift out any particulate matter.
Next, pour the cooked butter/cannabis mixture into the strainer or cheesecloth. Allow the mixture to pass through the strainer and separate the butter from the plant material. This may take about 5 minutes, as you want to ensure that all of the butter has been filtered out. Be careful not to squeeze out every last bit of butter from the plant material, as this can add chlorophyll to your cannabutter, resulting in an undesirable plant taste.
Finally, discard the plant material that remains in the strainer or cheesecloth. Your strained cannabutter is now ready to be used in recipes or stored for later use. Remember that cannabutter can be used in various edible forms, such as brownies, cookies, cakes, or any recipe that calls for butter or can be cooked in butter.
It is important to note that the straining process is just one part of making cannabutter. Other steps include decarboxylating the cannabis, melting the butter, combining and simmering the butter and cannabis, and then finally straining and storing the mixture. The entire process can take several hours, and it is important to monitor the heat and stirring occasionally to prevent burning.
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Refrigerating: Leave overnight or a few hours to solidify
Once you've cooked your cannabutter, it's time to refrigerate it. This is a crucial step in the process of making cannabutter, as it allows the mixture to solidify and the flavours to infuse. The length of time you leave it in the fridge depends on your preference and the consistency you desire. Leaving it overnight will give it a solid, block-like consistency, while a few hours will result in a more spreadable texture.
During the refrigeration process, the butter will harden and rise to the top, while any remaining liquid will sink to the bottom. This liquid can be discarded, leaving you with pure, solid cannabutter. The exact time it takes for the butter to solidify will depend on the temperature of your refrigerator and the amount of butter you're refrigerating. It's important to allow sufficient time for the butter to harden properly before proceeding to the next steps.
Leaving your cannabutter in the fridge overnight is a common practice. This ensures that the butter has ample time to solidify and that the flavours have time to develop and infuse. If you're short on time or prefer a softer consistency, you can get away with refrigerating it for a few hours. However, it's important to note that the longer you leave it, the stronger the flavour and potency will be.
After refrigerating, you can lift out the solid block of butter and discard any remaining liquid. It is recommended to gently pat the solid butter block with a paper towel to absorb any excess moisture. Then, wrap the butter in plastic wrap, ensuring it's well covered, and store it in an airtight container. Proper storage will help maintain freshness and prolong the shelf life of your cannabutter.
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Frequently asked questions
Cooking times vary depending on the recipe and the equipment used. Most sources recommend simmering or infusing your butter and cannabis mixture for 2-4 hours on low heat, between 160°F and 250°F. However, some recipes call for a longer infusion time of up to 8 hours or more for a more potent result.
The ideal temperature range for cooking pot butter is between 160°F and 250°F. Do not exceed 250°F to avoid burning out the cannabinoids. Adding water can help regulate temperature and prevent scorching.
Your pot butter is ready when the top layer in the saucepan changes from watery to glossy and thick.
After cooking, strain your mixture through a mesh strainer or cheesecloth to remove any plant material. Then, place your strained butter in a container and let it solidify in the refrigerator, preferably overnight or for at least a few hours. Your pot butter is now ready to use in your desired recipes!
