Step 1

Preheat oven to 245ºF (118ºC). Place cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF (149ºC) and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally. Now, your cannabis has been decarboxylated and you’re ready to cook your butter.

Step 2

Grind the decarboxylated cannabis coarsely with a hand grinder.

Step 3

Add 1 cup of water (270ml) and 1 cup of butter (270ml) into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.

Step 4

As the butter begins to melt, add in your coarsely ground cannabis product.

Step 5

Maintain low heat (ideally above 160ºF (71ºC)) but never exceeding 200ºF (93ºC)) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.

Step 6

Set a funnel on top of a jar and line it with cheesecloth. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).

Step 7

If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)

Step 8

Refer to dosing information below before adding your butter to any snacks, dishes, or desserts.