Cannabutter: How to Make Cannabis-Infused Butter
Whether you need some herbal butter for a creamy risotto or just to spread on toast in the morning, cannabis-infused butter, or cannabutter, is simple and versatile.
This water-bath cannabutter is a tried-and-true recipe that has been used by experienced cannabis chefs for years. Use it in your favourite recipes just as you would non-infused butter.
Cannabutter has the same shelf life as regular butter. For longest use, store in a tightly sealed container in the refrigerator or freezer.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 lb unsalted butter
15 grams (1/2 ounce) decarboxylated cannabis
Melt the butter and pour it into two 12oz mason jars. Add ground cannabis and seal jars.
Bring a deep pot of water to a simmer. Use a thermometer to ensure the water temperature never exceeds 85°C (185°F), (so you don’t burn the cannabis).
Place the mason jars in the pot of hot water (Note: the pot should be deep enough to fit the entire jar. Don’t submerge the jar – water should come to about ¾ of the jar’s height).
Simmer for 3-4 hours, topping up the water bath as needed.
Remove from heat and strain the infused milk through cheesecloth. Wring the cheesecloth to get every last bit out.
Allow the cannabutter to cool down and solidify before using.Store in a tightly sealed container in the fridge or freezer.